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This Key Lime Pie Fudge is such an easy recipe! It’s creamy and full of lime flavor. As a bonus, no thermometer is needed to make it!
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Pin ItKey Lime Pie Fudge
I’ve been looking for unusual fudge flavors lately! I’ve just had a big craving. And a few weeks ago, I ran across a pin on Pinterest for this key lime pie fudge. The only problem was when you clicked on the link, and it didn’t take you to a recipe. Don’t you just hate when that happens?! Ugh … so not cool.
I decided to see if I could find a recipe online, and there were a few to choose from. So I adapted the recipe below to use things I already had on hand – and I loved that I didn’t need a thermometer! Can you say, “Easy?” I love recipes like that – don’t you?!
You can make this key lime fudge with or without the graham cracker crust. I prefer it without – but my family preferred it with the crust! So if you don’t want a crust, just skip that part of the recipe. I hope you enjoy it!
Key Lime Pie Fudge: Ingredients & Substitutions
To make this easy Key Lime Fudge recipe, you will need …
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Ingredients
- graham crackers, sugar, butter – this forms your graham cracker crust. As I said, you can leave it out if you want, and I prefer it without … but I go with my family’s wishes every time!
- white chocolate chips, condensed milk – the base of your fudge. But it won’t taste like key lime until you add …
- lime juice, lime zest – the citrus! This provides the beautiful key lime flavor you know and love. Don’t skip the zest, especially, as it gives this fudge a beautifully citrusy kick.
Key Lime Fudge: FAQS
About a pound and a half! Lots for your family and friends to chow down on … or to keep for yourself if you’re so inclined. Just don’t eat it all at once. 😉
No more than 20 minutes! Just 10 for prep and 10 to cook the fudge.
You’ll want to use key limes, which seems obvious, but I bring it up because the limes you’ll find at the store usually aren’t key limes. Key limes turn yellow when ripe and are smaller than the variety you’re most likely to find at the store (Persian limes). However, if you absolutely CAN NOT find key limes, you can use the Persian ones!!
If at all possible (and if it’s in your budget), use something high-ish quality, like Ghirardelli!! That’s what I tend to use. This will give you the best fudge texture and flavor, and you’ll notice the difference.
Absolutely!! I’ve heard of people using crumbled vanilla wafers and/or gingersnaps successfully as crusts.
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Key Lime Pie Fudge
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Equipment
Ingredients
For the crust (optional)
- ¼ cup butter, melted, 1/2 stick
- ¼ cup granulated sugar
- 1 package graham crackers, about 9 rectangles
For the fudge
- 2 bags Ghiradelli classic white chips, 11 oz. each
- 1 can sweetened condensed milk, 14 oz.
- 2 tablespoons finely grated lime zest
- 3 tablespoons lime juice
Instructions
- Line a 9×9-in. baking pan with aluminum foil and spray with cooking spray. Set aside.
- If making a crust (otherwise skip to step 3), preheat oven to 375°F. Place the graham crackers in a food processor and pulse until they resemble fine crumbs. Add the butter and sugar and pulse just until mixed. Press the mixture evenly into the bottom of the prepared pan. Bake for 5-7 minutes or until the edges are lightly browned. Remove from the oven and allow to cool while you prepare the fudge layer.
- In a large microwave-safe bowl, combine the white chips and sweetened condensed milk. Microwave in 30-second increments, stirring after each cooking time until the chips are melted and the mixture is smooth. Add the zest and juice. Working quickly, mix until thoroughly combined. Evenly pour the fudge into the prepared pan over the graham cracker crust, if using, and smooth it out. Refrigerate for 2-3 hours or until the fudge is completely set.
- Remove the fudge from the pan using the foil to lift it out. Use a sharp knife and cut the fudge into 1-inch squares.
- Store fudge in an airtight container in the refrigerator. Use within 2 weeks.
Notes
- Before serving, allow the fudge to come to room temperature for 15-20 minutes.
- Makes about 1 1/2 pounds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published on May 7, 2014. Updated on April 10, 2022.
Made this Today for a Get Together, the filling is delicious! I didn’t have a zester and the food processor couldn’t mince it so I had to leave the peel out, I also used brown sugar instead of white and I had Cinnamon Graham crakers so I used those(the crust was delicious as well)♡. Just waiting on Fudge to set in fridge 🙂
Please don’t leave a review until you’ve at least tried to make it that’s why everyone looks at the reviews
I made this fudge and entered it into our county fair. I won the Sweepstakes with it! My new favorite fudge! Thank you for the recipe!
You sold me when you said "no candy thermometer" was necessary! My mom was a native Floridian so Key Lime Pie was always part of our Christmas. She would have loved this delicious fudge. It is so easy to make & I will include it in our Christmas spread from now on. I am sure she is smiling. Thanks so much!
I had just made this and it was a super easy treat for the kids, tastes perfect but I just used a gram cracker pie crust thanks good recipe
Do you think this would work with any kind of "hippie milk" instead of canned milk? My daughter and I can't have milk, so I was thinking about using coconut milk instead. Thoughts?