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White Lime Fudge




Source of Recipe


Woman's Day, November 15, 1977


List of Ingredients




2 tb Butter; or margarine
2 c Sugar
3/4 c Milk
Lime peel; grated (1 lime)
3/4 c Pecans; chopped


Recipe



Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Set candy thermometer in pan and cook syrup gently without stirring to 236F (soft-ball stage). Cool to 110F to 120F (warm) about 45 minutes.

Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3 weeks.

Makes about 1 pound.