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Key Lime Pie Fudge

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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!

three pieces of key lime pie fudge stacked on top of each other

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Key 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! 

plate with piece of key lime fudge stacked

Key Lime Pie Fudge: Ingredients & Equipment

To make this easy Key Lime Fudge recipe, you’ll need …

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.

Equipment

  • 9×9 baking pan and cooking spray – your container for making your fudge crust, of course!
  • food processor – for crushing the graham crackers into fine crumbs. You can also use a zip-top bag and rolling pin if necessary.
  • microwave-safe bowl – a large one for mixing your fudge.
key lime pie fudge

Key Lime Fudge: FAQS

How much fudge does this recipe produce?

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. 😉

How long does it take to make key lime fudge?

No more than 20 minutes! Just 10 for prep and 10 to cook the fudge.

What kind of limes should I use for this recipe?

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!!

What kind of white chocolate should I use?

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.

Can you use something besides graham crackers for the crust?

Absolutely!! I’ve heard of people using crumbled vanilla wafers and/or gingersnaps successfully as crusts.

key lime fudge stacked on plate

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Click HERE to pin this recipe!
three pieces of fudge stacked in a triangle shape

Key Lime Pie Fudge

Yield: about 1-1/2 lbs
Prep Time: 10 minutes
Cook Time: 10 minutes
Inactive Time: 3 hours
Total Time: 3 hours 20 minutes

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!

Ingredients

For the crust (optional)

  • 1/4 cup (4 tbsp.) butter, melted
  • 1/4 cup granulated sugar
  • 1 package (about 9 rectangles) graham crackers

For the fudge

  • 2 bags (11 oz. each) Ghiradelli classic white chips
  • 1 can (14 oz.) sweetened condensed milk
  • 2 tablespoons finely grated lime zest
  • 3 tablespoons lime juice

Instructions

  1. Line a 9x9-in. baking pan with aluminum foil and spray with cooking spray. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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Nutrition Information:
Yield: 36 Serving Size: 1 square
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g

Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.

Did you make this recipe?

Did you try this recipe? Be sure to leave a rating and tag @lovebakesgoodcakes on Instagram with the hashtag #lovebakesgoodcakes so I can see what you made!

© Jamie Sherman
Cuisine: American / Category: Dessert

Originally published on May 7, 2014. Updated on April 10, 2022.

Reader Interactions

Comments

  5. Bev Carter

    I love key lime so this would be great. Can you use key lime juice instead of lime juice. I have lots of key limes. Might be a little tart.
    Thanks,
    Bev

    Reply

  8. [email protected]

    Love key lime pie and, really, just about anything with key limes in them. Living in Florida I think it is a must! This looks absolutely fabulous and can't wait to try it. Thanks for sharing on Wake Up Wednesdays.

    Reply

  16. Alecia

    Thank you for linking up to Tasty Tuesdays last week. As one of the co-hosts, I will be featuring your recipe on Tasty Tuesdays tomorrow on my site, Detours in Life. Congrats! Please stop by and grab a feature button when you get a chance.

    Reply

  17. Miz Helen

    Oh my goodness, and I just love the key lime flavor! Thanks so much for sharing your awesome post with Full Plate Thursday and hope you have a great week!
    Come Back Soon!
    Miz Helen

    Reply

  19. Katie Stahl

    This looks GREAT! It's hard for me to find dessert recipes that my ultra healthy hubby will eat, but looking at the ingredients … he would totally approve of this (without the crust). It's on the to-make list for this weekend! Thanks for sharing at Cook it! Craft it! Share it! last week. Hope to see you again tomorrow evening!
    XO,
    Katie

    Reply

  22. Joy

    I think I may have fainted a little- this looks sooooo good. 🙂 Thank you for sharing this with us at Treasure Box Tuesday, Jamie. I have pinned and shared on Facebook!

    Reply

  31. tif

    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?

    Reply

  33. Lisa Gentry

    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!

    Reply

  34. Dawna Barnes

    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!

    Reply

  36. Hailey

    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 🙂

    Reply

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Love Bakes Good Cakes delivers delicious and simple family-friendly meals. Find everything from healthier recipes to over the top desserts!