I began with a roll base and after that delicately warmed a jar of dense milk with some white chocolate, lime pizzazz and lime juice. I included a couple of drops of sustenance shading (which is discretionary) and afterward given it a chance to set up over my roll base.
This fudge is dissolve in your mouth astonishing and the ideal equalization of flavors. The lime gives you a trace of pungency, however the fudge itself is sweet, yet not debilitated sweet. Unadulterated flawlessness! It's one of those moreish formulas that you'll make over and over!
- For the base:
- 1 1/2 cups (180g) crushed digestives/graham crackers/shortbread, measure after crushing
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- For the fudge:
- 14 oz (400g) can of condensed milk
- 14 oz (400g) white chocolate, broken into small pieces
- Zest of 2 limes
- 1 tbsp lime juice
- 1 tbsp unsalted butter
- A few drops of green food colouring, optional
- Extra lime zest for garnish, optional
Instructions
- Spray an 8x8 inch square pan with cooking spray and then line it with a double layer of cling film. Spray the cling film with cooking spray and leave to one side.
- Place the biscuits crumbs into a medium sized bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.
- Tip the biscuit mix into your prepared pan and press into a thin, level layer. I used the base of a 1/2 cup measure to make sure it was even.
- Place in the fridge for 15-20 minutes to set. Once the base has been chilling for 10 minutes, place the condensed milk and white chocolate into a medium sized saucepan over a low heat.
- Stir the mixture frequently until the chocolate is completely melted and the mixture is smooth. Add in the zest, juice, butter and a couple of drops of green food colouring, if using.
- Pour the mixture onto your chilled base and spread into an even layer. Leave to cool for 10 minutes before sprinkling with extra lime zest, if using. Place in the fridge to set, around 45-60 minutes.
- At this stage you can cover with cling film and leave in the fridge overnight. When ready to serve, gently wiggle the edges of the cling film and lift the fudge out. Peel off the cling film and then cut into 24 small squares.
- Slice each square in half diagonally to create wedges. I find a knife dipped in hot water and dried cuts much better!
- Key Lime Pie Fudge will keep in an airtight container, in the fridge, for 5 days.
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