Key Lime Fudge Recipe
This Key Lime Fudge Recipe brings creamy white chocolate, tangy citrus, and sweet condensed milk together in one dreamy, no-bake treat that tastes like a tropical vacation in fudge form.
If you love key lime pie but don’t feel like turning on the oven, this easy homemade fudge is your new best friend. It’s a smooth, creamy lime fudge made with white chocolate, sweetened condensed milk, and fresh key lime juice. Bright, zesty, and just a little bit fancy, this citrus fudge works for summer parties, holiday cookie trays, or that random Tuesday when you need something sweet and refreshing.
As a 50-year-old mom and now grandma who’s baked her way through more pans than I care to admit, I’m always looking for recipes that feel special but don’t keep me stuck in the kitchen for hours. This tropical dessert fudge started as my “shortcut” answer to key lime pie cravings—especially when it’s too hot to bake or I’m hosting a crowd. Now it’s one of my most requested recipes from neighbors, church potlucks, and, yes, my husband who insists it should be its own food group.
You can dress this white chocolate lime fudge up with a graham cracker crust, sprinkle it with zest, or keep it plain and classic. Either way, it looks like something from a fancy candy shop, but it’s truly beginner-friendly. If you can stir, you can make this fudge.
Why You’ll Love This Recipe
- No oven needed – This is a no bake lime fudge, so your kitchen stays cool, even in August.
- Fast and easy – About 10 minutes of hands-on time; the fridge does the rest.
- Foolproof condensed milk fudge base – Sweetened condensed milk helps keep the texture creamy and smooth, not grainy.
- Bright, real citrus flavor – Uses fresh key lime juice and zest, not just extract, for that true key lime dessert recipe taste.
- Perfect for gifts and parties – Cut into squares and tuck into treat boxes, cookie trays, or dessert boards.
- Pretty pastel color – With a touch of green, it looks as good as it tastes (very Instagram- and Pinterest-friendly).
- Flexible and customizable – Turn it into graham cracker key lime pie fudge, add coconut for extra tropical vibes, or make it gluten-free.
- Make-ahead friendly – Keeps well in the fridge or freezer, so you can prep days before you serve.
Ingredients
Here’s everything you need for this creamy key lime fudge recipe. I’ll add quick notes so you know what matters and what you can swap.
For the Key Lime Fudge
- 3 cups (about 18 oz / 510 g) high-quality white chocolate chips
(Look for brands that list “cocoa butter” in the ingredients; cheap chips can melt weirdly.) - 1 can (14 oz / 396 g) sweetened condensed milk
(This is the backbone of condensed milk fudge—don’t use evaporated milk.) - 4 tablespoons unsalted butter, cut into pieces
(Adds richness and helps with that silky finish.) - 1/3 cup fresh key lime juice
(About 12–15 key limes. You can use regular limes if needed.) - 2 teaspoons key lime zest
(Zest first, then juice the limes—it’s much easier that way.) - 1 teaspoon pure vanilla extract
(Balances the tang and rounds out the flavor.) - 1/8 teaspoon fine sea salt
(Just a pinch to keep the fudge from tasting flat.) - 2–3 drops green food coloring (optional)
(Gives that pale key lime color; you can also mix yellow and green.)
Optional Graham Cracker “Pie” Base
- 1 1/4 cups graham cracker crumbs
- 5 tablespoons melted unsalted butter
- 2 tablespoons sugar
(Turn this citrus fudge into white chocolate lime fudge that tastes like key lime pie bars.)
Topping (Optional but Pretty)
- Extra key lime zest
- Finely crushed graham crackers
- Toasted coconut flakes
Ingredient Tips:
- If you can’t find key limes, use regular Persian limes—your fudge will still be a bright, creamy lime fudge.
- For gluten-free, skip the graham crackers or use gluten-free graham-style cookies.
- Don’t use white baking “almond bark” in place of all the chocolate; it sets differently and changes the texture.
Directions
You know what? This looks fancy, but it’s really just a matter of stirring, melting, and chilling. Here’s how to make this easy homemade fudge step by step.
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Prepare the pan.
Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving a bit of overhang on two sides so you can lift the fudge out later. Lightly spray with nonstick spray if your parchment tends to stick. -
Make the graham cracker base (optional).
In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until the texture looks like damp sand. Press firmly and evenly into the bottom of the lined pan. Use the bottom of a measuring cup to pack it down. Chill while you make the fudge layer. -
Melt the white chocolate mixture.
In a heavy-bottomed medium saucepan, add the white chocolate chips, sweetened condensed milk, and butter. Set over low heat. Stir slowly and constantly with a silicone spatula until the chocolate is completely melted and the mixture is smooth. Don’t rush this step; low and slow keeps it from scorching or turning grainy. -
Add the flavor and color.
Remove the pan from the heat. Stir in the vanilla, salt, key lime zest, and food coloring (if using). Mix well before adding the lime juice—this helps keep everything silky. -
Stir in the key lime juice.
Pour in the fresh key lime juice and stir until fully combined. The mixture will thicken slightly as the citrus hits the chocolate, which is what we want. Work fairly quickly here so it stays pourable. -
Pour and smooth the fudge.
Take your prepared pan from the fridge. Pour the key lime fudge mixture over the graham cracker base (or directly into the lined pan if you skipped the crust). Use an offset spatula or the back of a spoon to spread it evenly into the corners. -
Add toppings.
While the fudge is still soft, sprinkle extra zest, crushed graham crackers, or toasted coconut over the top. Gently press the toppings in so they stick. -
Chill until firm.
Cover the pan loosely with foil or plastic wrap. Chill in the refrigerator for at least 3–4 hours, or until completely set. For the cleanest cuts, I like to chill it overnight. -
Cut into squares.
Use the parchment overhang to lift the fudge out of the pan. Set it on a cutting board. With a sharp knife, slice into 1-inch squares, wiping the knife with a warm, damp cloth between cuts for neat edges. -
Serve and enjoy.
Serve chilled or just slightly cool. This tropical dessert fudge is rich, so small squares go a long way.
Servings & Timing
- Yield: About 36 small squares
- Prep Time: 10–15 minutes
- Chill Time: 3–4 hours (or overnight for the best texture)
- Total Time: About 3.5–4 hours, mostly hands-off while it chills in the fridge
Variations
Let me explain—once you master this basic Key Lime Fudge Recipe, you can play around with it a lot.
- Coconut Key Lime Fudge: Stir 1/2 cup finely shredded sweetened coconut into the fudge mixture before pouring into the pan.
- Extra Tangy Citrus Fudge: Replace 2 tablespoons of the key lime juice with lemon juice for a brighter, mixed-citrus flavor.
- Key Lime Cheesecake Fudge: Swirl 3–4 tablespoons of softened cream cheese (mixed with 1 tablespoon sugar) through the top before chilling.
- Gluten-Free Version: Skip the graham cracker crust or use gluten-free graham crumbs; everything else is naturally gluten-free.
- White Chocolate Lime Bark-Style: Spread the mixture thinner in a 9×13 pan, chill, and break into rustic pieces instead of neat squares.
- Birthday Party Fudge: Add white sprinkles or tiny lime green sugar pearls on top for a fun, festive look.
Storage & Reheating
“Reheating” doesn’t really apply to fudge, but let’s talk about how to keep it tasting like you just made it.
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Room Temperature:
For short-term serving, you can leave the fudge out at room temperature (cool room, not a hot kitchen) for up to 2–3 hours. -
Refrigerator Storage:
Store cut squares in an airtight container, with parchment paper between layers, in the fridge for up to 7–10 days. This keeps the texture firm and the citrus flavor bright. -
Freezer Storage:
For longer storage, freeze the fudge in a single layer, then transfer the frozen pieces to a zip-top freezer bag or airtight container. It will keep well for up to 2 months. -
Thawing:
Thaw in the refrigerator overnight, or place a few pieces in the fridge for a couple of hours. Eat them cold or let them sit at room temperature for 10–15 minutes for a slightly softer bite. -
Make-Ahead Tip:
This Key Lime Fudge Recipe is perfect for holidays and parties because you can make it several days in advance and keep it chilled until you’re ready to serve.
Notes
A few “from-my-kitchen-to-yours” thoughts after testing this recipe more times than I’ll admit:
- Use low heat. White chocolate scorches easily and can seize if overheated. If you’re nervous, use a double boiler.
- Fresh juice matters. Bottled key lime juice works in a pinch, but fresh gives that bright, clean flavor you taste in a real key lime pie. If you use bottled, start with a bit less and taste as you go.
- Don’t skimp on the salt. It might feel strange to add salt to fudge, but that little pinch keeps it from tasting one-note sweet.
- Zest finely. Use a microplane so the zest is super fine and blends right in. Big strips of zest can feel chewy in fudge.
- Cut when well-chilled. If the fudge is only semi-cold, it can smear instead of slice. I like to pop it in the freezer for 15 minutes before cutting.
- For sharper citrus flavor: Add a small extra pinch of zest over the top after cutting for a fresh aroma when people pick up a piece.
Honestly, this is one of those recipes that looks like you worked a lot harder than you did—my favorite kind.
FAQs
Can I use regular limes instead of key limes?
Yes. The flavor will be slightly different—less floral and a bit more straight-up sour—but still delicious. Just use the same amount of regular lime juice and zest.
Why did my fudge turn grainy or dry?
This usually means the white chocolate overheated or the mixture was cooked over too high heat. Keep the heat low and stir gently until just melted and smooth.
Can I make this Key Lime Fudge Recipe without sweetened condensed milk?
Not this exact version. Sweetened condensed milk is what gives this style of fudge its creamy texture. A traditional sugar-and-cream fudge uses a different method.
How strong is the lime flavor?
It’s noticeable and bright but not harsh. If you like a stronger punch, add an extra teaspoon of zest or another tablespoon of juice—but don’t add too much extra liquid or the fudge may soften.
Can I skip the food coloring?
Absolutely. The fudge will be more off-white with tiny green flecks from the zest, which is lovely and very natural-looking.
My fudge is too soft—what happened?
It may not have chilled long enough, or too much liquid was added (extra juice, extract, or not enough chocolate). Try chilling it overnight; if it’s still very soft, enjoy it as a spoonable “key lime fudge cups” dessert.
Is this recipe safe for mailing in care packages?
Yes, as long as it stays relatively cool. Ship in cooler weather, pack in a tin with parchment, and consider adding an ice pack if it may be exposed to heat.
Can I double the recipe?
Yes. Use a 9×13-inch pan, and keep the thickness about the same. Chill time may be slightly longer.
Conclusion
This Key Lime Fudge Recipe brings together everything I love in a dessert: bright citrus, creamy white chocolate, a no-fuss method, and a little bit of “wow” factor when you set it on the table. It’s a no bake lime fudge that works for summer cookouts, holiday trays, or those afternoons when you just need something sweet and sunny.
If you try this key lime fudge, I’d love to hear how it turns out—leave a comment, rate the recipe, or tell me what fun twist you tried. And if you enjoy citrus desserts, check out my other lime and lemon treats on the blog for more bright, cheerful bakes.
Key Lime Fudge
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use high-quality chips that list cocoa butter
- 14 oz sweetened condensed milk 1 can; do not substitute evaporated milk
- 4 tablespoons unsalted butter cut into pieces
- 1/3 cup fresh key lime juice about 12–15 key limes; regular limes can be substituted
- 2 teaspoons key lime zest finely grated; zest limes before juicing
- 1 teaspoon pure vanilla extract
- 1/8 teaspoon fine sea salt just a pinch to balance sweetness
- 2-3 drops green food coloring optional, for a pale key lime color
- 1 1/4 cups graham cracker crumbs optional, for pie-style base; use gluten-free crumbs if needed
- 5 tablespoons unsalted butter melted; for optional graham cracker base
- 2 tablespoons granulated sugar for optional graham cracker base
- extra key lime zest optional, for topping
- finely crushed graham crackers optional, for topping
- toasted coconut flakes optional, for topping
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. Lightly spray with nonstick spray if your parchment tends to stick.
- In a medium bowl, combine the graham cracker crumbs, 5 tablespoons melted unsalted butter, and 2 tablespoons sugar. Mix until the texture resembles damp sand. Press the mixture firmly and evenly into the bottom of the prepared pan, using the bottom of a measuring cup to pack it down. Chill the pan while you make the fudge.1 1/4 cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons granulated sugar
- In a heavy-bottomed medium saucepan over low heat, combine the white chocolate chips, sweetened condensed milk, and 4 tablespoons unsalted butter. Stir slowly and constantly with a silicone spatula until the chocolate is completely melted and the mixture is smooth. Keep the heat low to avoid scorching or graininess.3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the saucepan from the heat. Stir in the vanilla extract, fine sea salt, key lime zest, and green food coloring (if using) until evenly combined. Mix well before adding the lime juice to help keep the mixture silky.2 teaspoons key lime zest, 1 teaspoon pure vanilla extract, 1/8 teaspoon fine sea salt, 2-3 drops green food coloring
- Pour in the fresh key lime juice and stir until fully incorporated. The mixture will thicken slightly as the citrus reacts with the chocolate. Work fairly quickly so the fudge stays pourable.1/3 cup fresh key lime juice
- Remove the prepared pan from the refrigerator. Pour the key lime fudge mixture over the chilled graham cracker base, or directly into the lined pan if you skipped the crust. Use an offset spatula or the back of a spoon to spread the fudge evenly into the corners and smooth the top.
- While the fudge is still soft, sprinkle extra key lime zest, finely crushed graham crackers, or toasted coconut flakes over the top. Gently press the toppings so they adhere.extra key lime zest, finely crushed graham crackers, toasted coconut flakes
- Cover the pan loosely with foil or plastic wrap and refrigerate for at least 3–4 hours, or until completely set. For the cleanest cuts and best texture, chill overnight.
- Use the parchment overhang to lift the fudge out of the pan and transfer it to a cutting board. With a sharp knife, slice into approximately 1-inch squares, wiping the knife with a warm, damp cloth between cuts for neat edges.
- Serve the fudge chilled or slightly cool. Store leftovers in an airtight container with parchment between layers in the refrigerator for 7–10 days, or freeze for up to 2 months.
