Zesty Lime Fudge
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
A tangy twist on the usual fudge. The base crust gets a golden crunch from crushed graham crackers mixed with butter and a touch less sugar than usual. The fudge layer blends white baking chips with sweetened condensed milk, lime zest, and fresh lime juice. A sprinkle of reserved zest finishes it off. Chill for a couple hours, slice into neat squares. Simple but precise timing and texture cues make the difference here. The slight tang cuts the rich sweetness, balancing each bite and keeping it from cloying.
Prep:
15 min
Cook:
12 min
Total:
Servings:
36 servings
#dessert
#fudge
#lime
#white chocolate
#baking
#American
Started with a craving for sweet fudge but wanted the sharp snap of lime to cut the sugar rush. Tried baking the crust longer first time—too dry, lost that fragile snap. So backing down baking time helped the buttery graham crumbs keep crunch with that toasty undertone. White chocolate baking chips melt with the condensed milk to that velvet molten state, but overheat once and you get grainy, no clue how many times that happened. Lime zest and juice stirred right after melting keeps flavors fresh and vibrant, not cooked down or bitter. Imagine that tang against a golden crust, smooth yet with a slight chew. Keeping it chilled firm but not rock solid keeps bites perfect. Learned to lift it whole out of the pan, biggest mess saver. Slice with a warm sharp blade, cutting fudge is always a fight otherwise.
Ingredients
- 1 cup graham cracker crumbs
- 1/3 cup unsalted butter melted
- 3 tablespoons granulated sugar
- 12 ounces white baking chips
- 14 ounces sweetened condensed milk
- Zest of 2 limes plus 1 teaspoon reserved
- 1/4 cup fresh lime juice
About the ingredients
Graham crackers: Any brand works—if unavailable, digestive biscuits or vanilla wafers crushed fine make great backups. Butter: Unsalted is my call for control, but salted is fine, just watch added salt elsewhere. Sugar reduced slightly from original; if you’re a sweet tooth, add a teaspoon back. White baking chips: Ivy in some areas swaps for white chocolate bars chopped fine, but chips get melting right and smooth faster. Condensed milk: Key for that creamy fudge base; no good substitute for this sweet thick stuff. Lime zest: Freshly grated essential, dried won’t cut it. Lime juice: Key lime preferred, but standard limes or even lemons can work if lemon, cut back juice slightly to not overpower. Twist: Adding a teaspoon of finely chopped mint leaves stirred into fudge before chilling gives a fresh herbaceous pop, optional but worth trying if you want a green punch.
Method
Crust Preparation
- Heat oven to 355°F. Line 8x8 pan with parchment, let edges hang over sides to lift fudge out later, trust me on the mess factor.
- Mix graham crumbs, melted butter, and sugar until crumbs clump but aren’t swimming. Press firmly into pan bottom, pack it so crust stays crisp, not crumbly.
- Bake crust just until edges brown and aroma pops out. About 6-7 minutes, but listen for faint crisp crackle, also slight color changes. Cool fully.
Fudge Mix
- In medium heatproof bowl, toss white chips with condensed milk. Microwave 45 seconds initially. Stir vigorous to even out melting. Heat in bursts of 15 seconds. Avoid overheating. Watch for glossy, satin finish, no grainy lumps.
- Mix in most lime zest and all juice. Blend until thickened and shiny, tang hits that penetrate the sweetness.
- Pour fudge over crust, spread evenly. Sprinkle reserved zest for zing and visual pep.
- Cover loosely with foil or plastic wrap, refrigerate at least 2 hours, or until fudge firms up taut but not rock hard.
Finishing
- Grab parchment edges, lift fudge out pan onto board. Use a sharp knife, warm blade helps if fudge resists clean slicing.
- Cut into 36 squares roughly 1.5-inch pieces. Store chilled, prevents softness and mess.
- Keep an eye on fridge moisture; fudge loves it dry. If condensation forms, use paper towel under storage container lid.
- Serve chilled, let it rest a few minutes out so edges aren’t pencil-hard, texture mellows.
Cooking tips
Start with the crust—pressed hard to keep from crumbling later. Baking to color, smell, and touch: edges golden, crust firm when cooled but not dry and crumbly. Fudge melting is finicky: low and slow heat. Heat, stir, repeat, watch for smooth, not grainy. When adding lime zest and juice, little lumps or graininess can appear if hot fudge gets shocked by acidic juice, stir slowly to avoid curdling. Pouring fudge hot or warm, smooth even layer is crucial; thick fudge resists spreading, warm it just enough. The reserved zest on top acts as a flavor burst and subtle texture. Chilling time slightly extended beyond 2 hours if fudge isn’t firm but avoid fridge moisture build-up. Lifting fudge out whole prevents sticky pan battles but requires solid parchment lining—don’t skimp. Use a serrated or warm knife, wiping blade clean between cuts helps give clean edges. Fudge stored in airtight container in fridge lasts a week, but flavors fade, so treat yourself early. Avoid over-microwaving or fudge seizes up, trust your eyes and senses more than times.
Chef's notes
- 💡 Press crust firmly but not mushy. Should hold shape but stay crumbly. Watch crumbs texture; no swimming in butter or sugar. Baking edges till brown smell pops; faint crackling sound signals right time. Cool fully or fudge sticks and messes up slicing.
- 💡 Melting white chips with condensed milk needs patience. Microwave bursts short—start 45 seconds then 15 sec intervals. Stir in between, watch glossy shine. Grainy lumps mean overheat or uneven melt. Add lime zest and juice slowly once cooling or risk curdle lumps.
- 💡 Pour fudge warm not hot. Thick fudge won’t spread easily; use off heat, spread quickly. Reserved lime zest on top must be sprinkled right after fudge sets to keep it bright and texture crunchy. Chill uncovered loosely wrapped for 2+ hours; fudge should firm but still sliceable.
- 💡 Use sharp serrated knife. Warm blade helps cut through fudge cleanly without tearing. Wipe blade between cuts reduces smears. Lift fudge whole out with parchment edges; avoids pan scraping or sticky battles. Watch fridge moisture; dampness ruins fudge texture, use paper towels under lid.
- 💡 Baking time adjustment critical. Tried longer bake first—too dry, lost snap. Shorten crust bake, watch for golden edges and scent. Lime juice: if lemon substitute, reduce quantity slightly to avoid bitterness. Optional mint addition; chop finely, fold into fudge before chilling for herby hint.
Common questions
How to know when crust is done?
Listen for subtle crackle sound at edges. Watch color shift from pale to golden brown. Aroma also clues in, sweet toasted smell. Avoid overbaking; crust gets dry, crumbly. Cool crust fully before fudge layer to prevent soggy base.
Why does fudge sometimes get grainy?
Overheating white chips or melting unevenly causes lumps. Stir constantly, use burst microwave, no long melts at once. Add acidic lime zest and juice carefully when fudge cools a bit. Sudden heat changes cause curdling. Slow mix avoids texture issues.
How to store fudge best?
Airtight container in fridge ideal to keep firm. Use paper towels under lid if you see condensation—moisture ruins fudge texture. Can freeze but expect texture shift, slice first or pop squares frozen. Let chilled fudge rest at room temp few minutes before serving so edges soften slightly.
Can I substitute ingredients?
Graham crackers swap digestive biscuits or vanilla wafers crushed fine. Butter salted okay if watch salt elsewhere. Lime juice can be lemon but reduce amount to minimize bitterness. White chips may be replaced with chopped white chocolate bars melted slowly but takes longer.
