White Chocolate Fudge

Ingredients

 ¼ cup unsalted butter
 ¾ cup Greek yogurt or sour cream
 2 cups miniature marshmellows
 ½ lb white chocolate chips
 3 tbsp fresh lime juice
 2 tbsp finely grated zest of two limes
 1 cup granulated sugar
Directions
1

Grease an 8″ x 8″ square baking pan.
Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter and sour cream in a saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat until mixture reaches the soft ball stage 234-240 degrees on a candy thermometer. Drizzle a few drops into ice water from a wooden spoon. After it cools in the water you should be able to roll it into a small ball with your finger tips.

2

Remove the mixture from heat and add the remaining ingredients.

3

Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch.

4

Using a knife, score top of fudge to make fudge squares.

5

Refrigerate about 1 hour. When cool and firm, cut out fudge.

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Ingredients

 ¼ cup unsalted butter
 ¾ cup Greek yogurt or sour cream
 2 cups miniature marshmellows
 ½ lb white chocolate chips
 3 tbsp fresh lime juice
 2 tbsp finely grated zest of two limes
 1 cup granulated sugar

Directions

1

Grease an 8″ x 8″ square baking pan.
Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter and sour cream in a saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat until mixture reaches the soft ball stage 234-240 degrees on a candy thermometer. Drizzle a few drops into ice water from a wooden spoon. After it cools in the water you should be able to roll it into a small ball with your finger tips.

2

Remove the mixture from heat and add the remaining ingredients.

3

Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth. Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch.

4

Using a knife, score top of fudge to make fudge squares.

5

Refrigerate about 1 hour. When cool and firm, cut out fudge.

White Chocolate Fudge

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