Sunday, May 17, 2009

Key Lime Fudge

Every Sunday, the ladies of our church bake deserts for the after-service coffee hour. They always bring their Sunday best to the church table.

Usually there are ten different things that you want to try. But the desserts are made for regular size portions. I think we've all tried to cut a cake or pie wedge small and really gotten nowhere.

Two words - bite-sized squares, each square rich with flavor. This is the perfect recipe to do just that.

It's a recipe that combines key limes with chocolate, that's my kind of recipe (adapted from Technicolor Kitchen). The key lime taste piques the taste buds for the divine white chocolate, an explosion of tart to go with the subtlety of the ultimate comfort food.

Everything about this recipe is different yet satisfying. If you're expecting a graham cracker crust, you may not be able to recognize the bite's foundation. You may have to pop another one in your mouth to figure it out. Because it's ginger snaps and suddenly graham crackers are just too plain.

Key Lime Fudge

1/8 cup unsalted butter
1 1/4 cu finely crushed ginger snaps

Fudge filling
10 oz. white chocolate chopped
14 oz. sweetened condensed milk
1/8 cup freshly squeezed key lime juice
  1. Preheat oven to 325 degrees.
  2. Line a 8x8 flexible baking dish with parchment paper, leave plenty of paper at both sides to lift the fudge after baking.
  3. Spray non stick spray on the inside of the pan.
  4. Melt butter in a medium bowl in the microwave.
  5. Stir in sugar and break up any lumps.
  6. Add crushed ginger snaps and mix to moisten.
  7. Spread in the bottom of the pan.
  8. Bake for 5 minutes.
  9. Let cool.
  10. In a medium saucepan, stir together the condensed milk and the melting white chocolate. Mix until melted and smooth.
  11. Stir in key lime juice, again stir until smooth.
  12. Pour into the prepared baking dish. Put film wrap on the top to avoid a hardened crust. Let chill over night.
  13. Using the parchment paper ends, lift the fudge slightly and move sideways bending the pan's sides to go on a plate.
  14. Cut into squares, cleaning the knife after every cut.
  15. Top with small wedges of key limes.

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