Bright & Easy Key Lime Fudge Recipe (No Candy Thermometer Needed!)
This Key Lime Fudge recipe is incredibly easy, ridiculously fast, and doesn't require a candy thermometer. It's a quick, delightful bite with a vibrant, tangy taste.
Equipment
- medium-sized saucepan
- Whisk or wooden spoon
- 8x8 inch pan Line with parchment paper
- Parchment paper to line pan
- Spatula
- Cutting board
- Knife optional: wipe with hot, damp cloth between cuts
Ingredients
Hauptzutaten
- 5 ounce can 2% evaporated milk Don't substitute regular milk!
- 1.67 cups granulated white sugar
- 0.5 teaspoon salt to balance out sweetness and enhance lime flavor
- 12 large marshmallows quartered; help with the texture and ease of melting
- 2 cups white chocolate chips Use good quality chips for the best flavor and smoothest melt
- 0.25 cup grated lime zest about 5 limes; Make sure to only grate the green part
- 2 tablespoons key lime juice 5 to 7 limes; Freshly squeezed is always best
Instructions
- First things first, get your 8x8-inch pan ready. Line it with parchment paper, letting the paper hang over the sides. This makes lifting the set fudge out so much easier!
- In your medium saucepan, combine the evaporated milk, granulated sugar, and salt. Place the pan over medium heat.
- Bring the mixture to a boil, stirring constantly with a whisk or wooden spoon to prevent it from sticking to the bottom.
- Once it reaches a full rolling boil (that's when it continues to boil even while you're stirring), boil for exactly 5 minutes, still stirring frequently. Don't wander off during this crucial step!
- Remove the pan from the heat. Immediately add the quartered marshmallows and white chocolate chips to the hot mixture.
- Let it sit for about 5 minutes without stirring. This lets the residual heat melt the marshmallows and chocolate.
- Now, grab your whisk or spoon and stir until the mixture is completely smooth and glossy. Make sure there are no lumps of chocolate or marshmallow left.
- Quickly stir in the fresh key lime zest and key lime juice. Stir just until they are evenly incorporated. The mixture might thicken slightly.
- Pour the fudge mixture into your prepared 8x8-inch pan. Use a spatula to spread it evenly into the corners.
- Let the fudge cool at room temperature for about 15-20 minutes, then transfer it to the refrigerator for at least 2-3 hours, or until it's completely set.
- Once firm, use the parchment paper overhang to lift the fudge out of the pan. Place it on a cutting board and cut into squares. I like to wipe my knife with a hot, damp cloth between cuts for cleaner slices!
- Enjoy your sunshiney fudge!
Notes
Tips for Success:
- Measure Carefully: Baking (or candy making!) is a science. Be precise with your ingredient measurements, especially the sugar and liquid.
- Don't Overcook: Boiling for exactly 5 minutes after it reaches a full boil is key. Too short and it might not set; too long and it could be grainy.
- Stir Constantly (while boiling): Prevent scorching by keeping that mixture moving while it boils.
- Use Fresh Ingredients: Freshly squeezed lime juice and zest make a world of difference in the flavor compared to bottled juice.
- Line Your Pan: Seriously, don't skip the parchment paper! It makes removing and cutting the fudge so much easier.
- Be Patient While Setting: Allow the full chilling time. Trying to cut it too soon will result in a sticky mess. Storage:
- Store fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- If storing in layers, place a piece of parchment or wax paper between the layers to prevent them from sticking together.
- For longer storage, you can freeze fudge in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. FAQs:
- Bottled key lime juice can be used but fresh is best for flavor.
- Graininess is usually caused by sugar crystallization from not stirring enough while boiling, overcooking, or crystals sticking to the pan sides (wipe with a wet pastry brush if seen).
- Marshmallows are necessary for this specific no-fail method's texture.
- Measure Carefully: Baking (or candy making!) is a science. Be precise with your ingredient measurements, especially the sugar and liquid.
- Don't Overcook: Boiling for exactly 5 minutes after it reaches a full boil is key. Too short and it might not set; too long and it could be grainy.
- Stir Constantly (while boiling): Prevent scorching by keeping that mixture moving while it boils.
- Use Fresh Ingredients: Freshly squeezed lime juice and zest make a world of difference in the flavor compared to bottled juice.
- Line Your Pan: Seriously, don't skip the parchment paper! It makes removing and cutting the fudge so much easier.
- Be Patient While Setting: Allow the full chilling time. Trying to cut it too soon will result in a sticky mess. Storage:
- Store fudge in an airtight container at room temperature for up to a week, or in the refrigerator for up to two weeks.
- If storing in layers, place a piece of parchment or wax paper between the layers to prevent them from sticking together.
- For longer storage, you can freeze fudge in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying. FAQs:
- Bottled key lime juice can be used but fresh is best for flavor.
- Graininess is usually caused by sugar crystallization from not stirring enough while boiling, overcooking, or crystals sticking to the pan sides (wipe with a wet pastry brush if seen).
- Marshmallows are necessary for this specific no-fail method's texture.