How does a baker who’s also a stay-at-home-mom find people to test new recipes on? Toddler Yoga! For almost a year I’ve been taking my daughter to Toddler Yoga at Healing Tree in Wollaston. She loves the class. The people in the class before ours love my fudge. Win Win!
This week I brought the yogis a new treat to sample: Key Lime Pie Fudge. Needless to say, it was a success. What makes this key lime PIE fudge, not just key lime fudge? A graham cracker crumb crust. If that sounds a little odd, you can make it without the crust – but for me, the crust adds just a little crunch and makes it that much more special and unusual of a flavor.
This fudge is elegant and simple. I came across the recipe about a year ago and have only made it a handful of times, but it’s fairly foolproof. Thanks to Love Bakes Good Cakes for the recipe!
The Crust
Preheat oven to 375°F. Line a 9×9″ pan with aluminum foil and spray with cooking spray. Combine about two cups of graham cracker crumbs (one pack of crushed cookies), 1/4 cup melted butter and 1/4 cup regular white sugar. Press evenly into the bottom of your pan and bake for 5-7 mins until lightly browned. Set aside to cool.
The Fudge
In a large microwave-safe bowl combine one can (14oz) of sweetened condensed milk with four cups of white chocolate chips (I use Nestle). Microwave at half power for 30-second increments, stirring each time, until completely smooth. Add 2 tbsp finely grated lime zest and 3 tbsp. lime juice and mix until thoroughly combined.
Assembly
Pour the fudge into the prepared pan over the graham cracker crust. Refrigerate 2-3 hours until set. Enjoy!
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