FUDGE: White Chocolate & Persian Lime Fudge
Desserts & Other Goodies
Ingredients
- 1/4 cup Persian Lime Olive Oil
- 1/4 cup unsalted butter
- 3/4 cup sour cream
- 2 cups miniature marshmallows
- 1/2 lb white chocolate morsels
- 3 tablespoons fresh lime juice
- finely grated zest of two limes, about 1 tablespoon
- 1 cup granulated sugar
Directions
- Grease an 8" x 8" square baking pan.
- Combine sugar, lime zest, Persian Lime Olive Oil, lime juice, butter, and sour cream in a 2-quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. 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.
- Using a knife, score top of fudge to make fudge squares.
- Refrigerate about 1 hour.
- When cool and firm, cut out fudge.