adapted from Technicolor Kitchen
Graham Cracker Crust
Note: The crust is optional. The fudge will still taste great without it.
1/3 cup unsalted butter
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
3 cups or 4 4-oz bars of good quality white chocolate, finely chopped (
14-ounce can sweetened condensed milk
1 tablespoon finely grated Key lime zest, about 5-6 Key limes*
3 tablespoons lime juice – freshly squeezed is better
Line a square 8″x8 baking pan with foil or parchment paper, extending it up and over pan (this helps you get it out of the pan later). Butter sides and bottom of the pan, especially the corners. Set aside.
If you’re making the crust: Preheat oven to 375. In a medium sized bowl, melt butter in them microwave. Stir in sugar with a fork, braking up any lumps. Add crushed graham crackers and toss to mix well. Spread evenly into the baking pan and bake for 4 to 5 minutes or until edge is lightly browned. Remove from the oven and let cool on a wire rack.
Stir white chocolate and sweetened condensed milk in a large heavy saucepan over low heat just until chocolate is melted and all the lumps are gone. Remove from heat and stir in zest and juice. Spread mixture evenly into the prepared pan.
Cover and chill for two hours or overnight. Lift the fudge from pan using edges of foil. Peel off foil and use a heavy non-serrated knife to cut the fudge into one-inch pieces. (Tip: Keep a damp kitchen towel handy to clean off the knife after each cut. This will keep give your fudge a cleaner appearance.)
Store in an airtight container at room temperature for up to one week.
* Zesting the limes – Be sure to wash the limes in hot, soapy water before zesting them. I like to scrub mine with a wet terry cloth towel to get all the wax off. Be sure they are totally dry before zesting. Also, Key limes are really small and their zest is thin. Go very slowly when zesting each lime as you’ll be at the pith (white part) after just one or two passes. I highly recommend using a Microplane Grater/Zester which makes short work of the task.
Yield: 64 1-inch squares, although it really depends on how you cut it.
Would I Make This Again? Without a doubt! This was the most popular recipe I’ve brought into work in a long, long time. A real crowd pleaser!