Key Lime Fudge

This is for Mom's Crazy Cooking Challenge where each month she picks a theme (this month it is fudge) and the mission is to seek out a recipe of a fellow blogger's recipe them make and post what you make on the 7th of that month.

I wanted to try something a little different than the standard fudges I have made in the past and chose Key Lime Fudge from blogger Shugary Sweets and the only variation that I made was to use Cinnamon Toast Crunch Cereal instead of graham crackers, used non-stick coating spray on the pan and I didn't press them in the fudge as I didn't want them to get soggy.

It was super simple and we loved how it turned out...it had a lime taste without being overpowering, sort of like a fresh breeze of summer of a chilly day.

Recipe

• 2 - 11oz bags white chocolate morsels 
• 14 oz can sweetened condensed milk 
• 5 key limes
• 1/2 cup Cinnamon Toast Crunch Cereal or Graham Crackers
• Non-stick coating spray

Wash the limes, roll lightly on a table to help get the juice loose (optional), zest the limes on a zester or grater (I used a grater), cut in half and juice the limes.

On low heat (I heated mine on the 1 1/2 mark on my stove) melt the sweetened condensed milk and both packages of the white chocolate chips until smooth - it took 18 minutes on my stove.

Once smooth, turn off heat and add the lime juice and the lime zest; mix thoroughly.

Spray a pan - I used a 9x12, but if you wanted thicker pieces you could use a smaller pan or a larger pan (or more than one) if you wanted to have thinner pieces.  Pour the fudge into the pan.

 

Crush up 1/2 cup or more of Cinnamon Toast Crunch or graham cracker topping (leftovers are fun to use as an ice cream topping).

 Sprinkle topping on the fudge and let set until cool (I cooled my off in the refrigerator) and then cut into squares to serve.

Please check out everyone else's fudge creations at the linkys below and a special thanks to Tina a Mom's Crazy Cooking Challenge for hosting and organizing this event, which is no small feat with the number of participants.

Next month's challenge is soup - if you are interesting in participating and do not already do so, click here for more information.

Happy Holidays and God Bless :)

Mom's Crazy Cooking Challenge

Eggnog Fudge

This has a wonderful flavor and very rich, but tricky - first attempt came out very sticky.

This is based on a recipe at Recipegirl:

http://www.recipegirl.com/2007/11/30/eggnog-fudge/#ixzz0Yo50VNEx

2 cups granulated sugar
1 stick (or 1/2 cup) butter or margarine
3/4 cup dairy eggnog
1 1/3 cup white chocolate chips
1/2 tsp
1 7 ounce jar marshmallow creme
1/2 tsp nutmeg and a few dashes for garnishment
1 tsp rum extract (or 1/4 tsp. for highly concentrated extract for candy)
Cake pan
Non-Stick Coating Spray
Candy Thermometer
Wooden spoon

The original recipe called for and 8x8 or 9x9 inch pan and lining the pan the aluminum foil in the pan, overlapping the edges, then coating the sides  with non-stick coating spray.  I tried this using an 8x8 in. pan and non-stick coating spray and I would recommend using a 9x12 cake pan and not lining it with aluminum as the pieces were too thick in the small pan and the aluminum foil stuck horribly to the fudge and it was a pain picking off the small pieces.

In 3-qt or larger pan add sugar, butter (or margarine) and eggnog.   Boil on medium heat until it comes to a roilling boil then continue boiling, stirring constantly for  8 to 10 minutes.  Is best to use a candy thermometer and bring to 234 degrees.  The original recipe advised to use a wooden spoon, so I did.

Stir in white chocolate chips and nutmeg until all the pieces are melted.

Add in the marshmallow creme and rum extract and mix together. 

Mix until well blended and remove from heat.  If you have ever seen the movie "Ghostbusters" it will sort of look like the thick gooey marshmallow slime that covered everything after the StaPuft Marshmallow man was destroyed.

Pour into pan and prinkle lightly with nutmeg for garnishment.  (Pic is of the first batch - it came right up to the rim and the 8x8 pan is about 3-4 inches deep)

 












I placed mine in the refrigerator until cool.  Once cool, cut into squares and store in covered container.