Key Lime Fudge

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Mr. Meat Eater loves all things key lime.  I, on the other hand, could cheerfully live without it.  Since he’s such a nice guy, I make something key lime once in awhile.

I had seen a picture of key lime fudge on Pinterest but there was no recipe attached (that makes me crazy, btw) so I hunted around and found this recipe on Real Mom Kitchen.  We had a few friends over and I was tired of making chocolate fudge so I decided to try this fudge.  Much to my surprise, everyone loved it!  I took a bite and found it was not as sweet as I thought it would be and I would have liked more lime taste to it.  Everyone else thought it was perfect as is.

For the crust, I just followed the pie crust recipe on the box of graham cracker crumbs (just like Real Mom Kitchen did) so I am not going to write it out here but if anyone needs it, let me know.

A Key Lime Fudge

Key Lime Fudge

Graham cracker crust following recipe on graham crumbs box
16 ounces white chocolate, finely chopped
14 ounce can of sweetened condensed milk
1 tbsp butter
1 lime, zested
3 tbsps key lime juice or lime juice ~ I use Nellie and Joe’s Key Lime Juice

Preheat oven to 350º and line a 9×9 baking dish with aluminum foil. Butter the foil and set aside.

Place the mixed graham crust ingredients and spread in the pan evenly and press down slightly when even.

Bake for 8-10 minutes or until lightly browned on the edges.

Remove from oven and let cool.

Place in a saucepan, the chopped white chocolate, sweetened condensed milk, and 1 tbsp butter. Cook on low heat until the chocolate has melted and the mixture is smooth. Remove from the heat and stir in zest and lime juice.

Carefully pour this mixture over the crumb crust and even out carefully with a spatula.

Cover and refrigerate for 12 hours.

Before cutting, sprinkle a few graham crumbs from the box if desired.

Using the foil, remove the fudge from the pan and cut into small squares. Discard foil.

Makes about 24 pieces of fudge depending on how large you cut the squares.

Happy Cooking!

My signature

Key Lime Cake


If you like the flavor of key limes, you will love this cake.  My DH does and he has eaten almost the entire cake.  If you can’t get key lime juice, use regular lime juice instead.


Key Lime Cake

1 box white cake mix
1 1/4 cup water
1 tbsp vegetable oil
4 eggs

Key Lime Filling:
1 14 oz. can sweetened condensed milk
3/4 cup whipping cream (do not whip)
1/2 cup Key Lime juice (or regular lime juice)
1 tsp grated lime peel
4 drops yellow food color
1 drop green food color

1 container Whipped vanilla frosting (or use your own homemade recipe)
2 tsps grated lime peel

If you are using a shiny metal pan or a glass pan to bake this cake in, heat oven to 350º. If using a dark or nonstick pan, heat oven to 325º. Spray bottom of pan with baking spray.

Beat cake ingredients in a large bowl with an electric mixture on low speed for 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into prepared pan.

Bake cake 26 to 30 minutes or until toothpick inserted in middle of cake comes out clean. Cool for 5 minutes. With the handle of a wooden spoon, poke holes almost to the bottom of the cake every 12 inch or so.

In a medium bowl, stir together filling ingredients (mixture thickens on its own). Pour over cake and spread evenly over the surface, filling holes. Some of the filling should remain on the top of the cake. Refrigerate for 1 hour.

Spread frosting over cake and then sprinkle with lime peel.

If desired, garnish with lime slices, lemon slices and strawberries.

Store cake loosely covered in refrigerator.

Makes 15-16 servings.

Happy Cooking!