Kooky Key Lime Fudge
Source of Recipe
T. Skaarup
List of Ingredients
1/4 C. butter or margarine
2 1/2 C. sugar
2/3 C. evaporated milk (or small 5 oz. can)
10 oz. white chips (10 to 12)
6 oz. Marshmallow Creme (6 to 7) (may substitute 2 cups mini-marshmallows)
1/3 C. Key lime juice
1/2 C. almonds or macadamia nuts coarsely chopped
1/4 tsp. rum extract
1 tsp. lemon extract Recipe
Line a 9-inch square pan with aluminum foil and set aside. Place white chips, extracts and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter aside to warm. Heat milk at medium setting until warm then add sugar. Bring to a rolling boil (medium-high) while stirring constantly with a hand mixer (or wooden spoon). Add Marshmallow Creme and butter and mix until creamy. And Key lime juice. Bring back to a boil for 5 full minutes (start timing once the boil resumes). The mixture will start to turn a little brown during the boil. If you get brown flakes in the mixture, then turn down the heat a little (e.g. down to medium from medium-high) and continue to stir.
Remove from heat and pour hot mixture over chips without scraping the sides of the hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan. Cool at room temperature. Remove from pan, remove foil, cut into squares. NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic, it should not affect the fudge's ability to set.
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