A quick and tasty recipe for fudge with all the flavours of a Key Lime Pie. This easy recipe requires no candy thermometer and is ready to eat in under ninety minutes!
Remember my Lemon Meringue Pie Fudge from last year?
Since it was such a popular recipe, this year, I’ve decided to make a Key Lime Pie version! And let me tell you, it’s every bit as delicious as the lemon version!
I started with a biscuit base and then gently heated a can of condensed milk with some white chocolate, lime zest and lime juice. I added a few drops of food colouring (which is optional) and then let it set up on top of my biscuit base.
Cut it into little wedges and you have a bite size treat with the flavours of a key lime pie! The best bit? You don’t need a candy thermometer – just a saucepan and a spoon!
This fudge is melt in your mouth amazing and the perfect balance of flavours. The lime gives you a hint of tartness, but the fudge itself is sweet, but not sickly sweet. Pure perfection! It’s one of those moreish recipes that you’ll make again and again!
It’s been a tough week and this was just the thing to cheer me up a little bit.
On Tuesday it marked a whole year since we lost our GSD Poppy. It was the last of the firsts… which was also difficult. We’ve had our first Easter, first birthdays, first Christmas and now the first anniversary.
I’d like to say it gets easier and while this is somewhat true, I can still cry at the drop of a hat and all the pain comes rushing back straight away.
I think a better way of putting it would be to say that it gets easier to outwardly cope. It gets easier with time to get through the day putting your mind to other things. Of course, I still enjoy things in my life, but she is never far from my thoughts.
I tried so hard not to spend the day thinking “this time last year I was sat on the floor with her crying as I knew her time was up” or “this time last year we were at the vets,” but there were a few times when I couldn’t help it. I was at work and teared up a few times and I admit I let it all out when I got home, but at the exact time we lost her, I did manage to avoid looking at my watch and thinking “this was the time.”
I try hard to remember her fondly and just feel blessed we had that time with her, but when anniversaries come around, it’s definitely difficult. I feel like everyone expects you to just get over a pet, but I still think of her as my daughter.
I don’t want children and haven’t my entire adulthood, so to me Poppy was my child. I spent every day with her and cleaned up after her, fed her, played with her, walked her, helped her with her medication and walking up the stairs. She was a part of the family for almost 14 years and I was here for half of that, so it’s hard when you go from seeing them everyday to not at all.
I guess if I had any advice, it would be that it’s totally OK to still cry whenever you want. It’s OK to still miss them terribly, there is no time frame on when you have to get over it. Everyone I’ve spoken to seems to understand and says the same thing that they are part of the family, but I still feel sometimes like there’s this expectation to get over it and get on with life.
Life has carried on, of course it has, it doesn’t just stop, but there’s no rule book and it is a different life to the one we had before.
Well, that went deep pretty quickly. I was sat here for half an hour with complete writer’s block even though this fudge is ridiculously delicious. I just had nothing. Then I thought, I’m just going to let my feelings flow and it turned into this.
Hope you’re all having a good week and I’ll be back with another recipe next week!
Key Lime Pie Fudge
Ingredients
- For the base:
- 1 1/2 cups (180g) crushed digestives/graham crackers/shortbread, measure after crushing
- 1/2 stick (56g) unsalted butter, melted and slightly cooled
- For the fudge:
- 14 oz (400g) can of condensed milk
- 14 oz (400g) white chocolate, broken into small pieces
- Zest of 2 limes
- 1 tbsp lime juice
- 1 tbsp unsalted butter
- A few drops of green food colouring, optional
- Extra lime zest for garnish, optional
Instructions
- Spray an 8x8 inch square pan with cooking spray and then line it with a double layer of cling film. Spray the cling film with cooking spray and leave to one side.
- Place the biscuits crumbs into a medium sized bowl and pour the melted butter over them. Stir until all the crumbs are coated in butter.
- Tip the biscuit mix into your prepared pan and press into a thin, level layer. I used the base of a 1/2 cup measure to make sure it was even.
- Place in the fridge for 15-20 minutes to set. Once the base has been chilling for 10 minutes, place the condensed milk and white chocolate into a medium sized saucepan over a low heat.
- Stir the mixture frequently until the chocolate is completely melted and the mixture is smooth. Add in the zest, juice, butter and a couple of drops of green food colouring, if using.
- Pour the mixture onto your chilled base and spread into an even layer. Leave to cool for 10 minutes before sprinkling with extra lime zest, if using. Place in the fridge to set, around 45-60 minutes.
- At this stage you can cover with cling film and leave in the fridge overnight. When ready to serve, gently wiggle the edges of the cling film and lift the fudge out. Peel off the cling film and then cut into 24 small squares.
- Slice each square in half diagonally to create wedges. I find a knife dipped in hot water and dried cuts much better!
- Key Lime Pie Fudge will keep in an airtight container, in the fridge, for 5 days.
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Annie is a self-taught baker, recipe developer and food photographer, who has an obsession with dessert and beauty! 
