Key Lime Fudge is unlike any other fudge. It’s sweet, tart, soft, smooth, and so creamy you need a spoon to eat it!
A few years ago, John and I took a trip to Key West, and it quickly became my absolute favorite vacation spot. While we were visiting the island, we found this neat little novelty shop selling everything key lime. The store is Kermit’s Key Lime, and it is the only place I’ve found key lime fudge.
Kermit’s Key Lime Fudge had me hooked after one bite. It comes in a cute box with a wooden spoon which I found odd at first. Then I realized you need the spoon to eat it because the fudge is so soft that it’s nearly impossible to cut into squares. Every time we visit Key West I find myself at Kermit’s buying a box of key lime fudge with the best intentions of taking it home. Only it doesn’t make it that far. It usually gets eaten before we leave the island.
Recreating Kermit’s Key Lime Fudge has been a goal of mine for a while now, but I haven’t been able to find real key lime juice. There are a couple of companies that sell it online, but the shipping was as much as a bottle of the juice. Recently I found a bottle of key lime juice at my local supermarket and bought it without hesitation and got to work.
You may be wondering why I didn’t use regular lime juice. That would have been easier since limes are in practically every grocery store. If you’ve never tasted a key lime, you don’t know what you’re missing. Key limes are smaller in size, more tart, and have a stronger aroma than Persian limes. They make the best pies, fudge, and cocktails. I higher recommend trying to find a bottle of key lime juice for this recipe. You’ll be happy you did!
Now for the good stuff. Here’s how to make my Key Lime Fudge.
Prepare the Pan:
Place parchment paper in a 9 x 9-inch baking dish and spray the parchment paper with cooking spray. Set aside.
Make the Fudge:
Heat the chocolate chips, sweetened condensed milk, and butter over low to medium heat stirring constantly. After the mixture melts, remove from the heat and add the lime juice (I use Nellie and Joe’s Key Lime Juice). Stir to combine. Carefully pour the fudge into the prepared baking dish.
Chill the Fudge:
Place the fudge in the refrigerator for 3 to 4 hours. The fudge will be incredibly soft, so it is recommended to eat it with a spoon. If you need to cut it into squares, let the fudge chill overnight. Place a sharp knife under hot water to warm the blade before cutting. Store in an airtight container in the refrigerator for up to 5 days.
- 16 ounces white chocolate chips
- 14 ounces sweetened condensed milk (1 can)
- 1 1/2 Tablespoons unsalted butter
- 7 Tablespoons key lime juice
Prepare a 9 x 9-inch baking dish with parchment paper. Spray parchment paper with cooking spray.
Combine chocolate chips, sweetened condensed milk, and butter in a stock pot oven low-medium heat stirring constantly.
After the mixture melts, remove from heat and add the key lime juice. Stir to combine.
Pour the fudge into the baking dish.
Place the fudge in the refrigerator for 3-4 hours to set.
*See post regarding serving and cutting options.
*Total time includes time for fudge to set.