Connie 09-20-99 9:08 PM
Kooky Key-Lime Fudge Recipe
(Original recipe. (c) 1997 T. Skaarup. May be copied without modification. All rights reserved.)
1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts (coarsely chopped)
1/4 tsp Rum Extract
1 tsp Lemon Extract
Directions:
Line a 9" x 9" pan with aluminum foil and set aside.
Place White chips, extracts, and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside.
Set butter aside to warm.
Heat milk at Medium setting until warm then add sugar.
Bring to a rolling boil (Medium-High) while stirring constantly with a hand mixer (or wooden
spoon).
Add marshmallow creme and butter and mix until creamy.
Add Key Lime juice.
Bring back to a boil for [5] full minutes by clock (start timing once boil resumes).
The mixture will start to turn a little brown during boil.
If you get brown flakes in mixture then turn down heat a little (e.g. down to Medium from Medium-High) and continue to stir.
Remove from heat and pour hot mixture over chips without scraping sides of hot saucepan.
Mix until chips are melted then mix in nuts.
Pour into prepared pan.
Cool at room temperature.
Remove from pan, remove foil, cut into squares.
NOTE: If recipe is doubled then use a very large saucepan since marshmallow creme will expand when heated.
Boil for [8] minutes (by clock) after boil resumes instead of usual [5] minutes.
NOTE: Key Lime juice is acidic and will cause milk to curl.
While uncosmetic, it should not effect fudges ability to set.