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Key Lime Fudge Recipe

Key Lime Fudge

This no‑bake Key Lime Fudge combines creamy white chocolate, sweetened condensed milk, and fresh key lime juice for a smooth, tangy, tropical treat. Perfect for parties, gifting, or a bright, refreshing dessert.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 3 hours 45 minutes
Course Candy, Dessert
Cuisine American
Servings 36 squares
Calories 150 kcal

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.

Notes

Use low heat when melting white chocolate, as it scorches and seizes easily; a double boiler works well if you are unsure. Fresh key lime juice gives the brightest flavor, but bottled key lime juice or regular lime juice can be used in a pinch—start with slightly less and adjust to taste. Don’t skip the pinch of salt; it keeps the fudge from tasting flat and overly sweet. Zest the limes finely with a microplane so it blends smoothly into the fudge. For the sharpest cuts, chill thoroughly and optionally freeze for 10–15 minutes before slicing. For a stronger citrus punch, add a bit more zest on top after cutting so the aroma is fresh when served.

Nutrition

Calories: 150kcal
Keyword Condensed Milk Fudge, Key Lime Dessert, Key Lime Fudge, No-Bake Fudge, Tropical Dessert, White Chocolate Lime Fudge
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