Key Lime Fudge

In the last year or so I have developed an annoying tendency.

I have become one of those people who is convinced they have a life-threatening illness.

With every headache I convince myself that I have a brain tumor and wonder when my tumor  grows if I will become a major genius like John Travolta did in Phenomenon.

With every ache in my knee I am doing research online on who is the best knee replacement surgeon in my area.  Or really the whole country because no expense can be spared when I am in need of a life changing surgery.

My knuckles have been aching lately and I have convinced myself that I have Rheumatoid Arthritis.  My husband laughed at me and said yeah, you’re 36…sometimes things just start to ache a little.

He doesn’t feed into my paranoia.  Instead of playing along and acting concerned he just tells me to go for a walk and drink a glass of water.  Like fresh air and H2O are gonna solve my problems.  Ridiculous.

Watching Grey’s Anatomy also does not help, because there are some crazy medical situations that arise on that show only fueling my internal self diagnosis arsenal.


So the other day to get my mind off the cutting-edge eyeball transplant surgery that I will most certainly need, I decided to make fudge.

Of the key lime variety.

At least my brain is working.

I will warn you, though.  This stuff is basically crack-fudge.  I’m not kidding.  The chance of you having high blood sugar after making and inevitable eating the entire pan is imminent.  Real talk.

First make a yummy shortbread crust.  Kind of unconventional for fudge, but trust me on this.

Then melt some white chocolate.  I always use a double boiler for white chocolate because I am not a good microwaver.

While that’s melting, zest a few limes…

Then mix your melted chips, sweetened condensed milk and Key Lime juice together. Stir in your zest…

Now, if you are feeling fancy, reserve 1/4 cup of the white chocolate mix and tint it green to swirl in to the fudge.

Spread the uncolored mixture evenly over the crust and then swirl in the tinted.

Pop it in the fridge and let it set up for about 2-3 hours.

Cut it up when you’re ready to serve…

Out of control good.  I wouldn’t steer you wrong.


Key Lime Fudge


  • 20 shortbread cookies, crushed (about 1 cup)
  • 5 Tbsp salted butter, melted
  • 1/4 cup granulated sugar
  • 3 cups white chocolate chips
  • 1 (14 oz) can sweetened condensed milk
  • 3 Tbsp Key lime juice
  • zest of 4 Key Limes.
  • green food coloring (optional)


  1. Preheat oven to 350°
  2. Line an 8×8 pan with foil.
  3. In a medium bowl combine crushed cookies, melted butter and granulated sugar.
  4. Press evenly into prepared pan. Bake for 6-7 minutes until edges start to golden.
  5. In a double boiler melt white chocolate chips. When just melted remove from heat and stir in sweetened condensed milk and Key Lime juice.
  6. Stir in zest.
  7. *Optional, reserve 1/4 cup fudge mixture and with a small amount of green food coloring, tint the reserved mixture and set aside.
  8. Spread the un-colored fudge mixture into prepared pan. Then drizzle reserved mixture on top and swirl in with a knife.
  9. Place in refrigerator to set, 2-3 hours.
  10. Cut into squares.


This is a soft fudge, and although you don’t have to, I stored my in fridge.
adapted from Sugar Cooking

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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August 29, 2012 2:48 pm

I’m throwing a surprise party for my husband and I absolutely have to make this! Whenever I have to make something for other people, I always go to your page. 🙂 Only because, you know, your recipes are just too awesome for me to not inhale within a few hours. Anyway, I don’t know if I can find shortbread here. What do you think about using your meltaway shortbread recipe as the base? Are those the right texture?

August 30, 2012 11:33 am
Reply to  Shelly

Haha. If only those existed over here! I live in a baking wasteland. I’ll just make some shortbread. I’ll let you know how it goes on Saturday. 🙂 I’m so tempted to make it now, but I just know I’ll eat it all…

May 15, 2012 6:23 am

The beautiful green colour swirled through your fudge had my attention immediately. I am a lover of all things lime. I am teaching my daughter to cook so naturally we are starting with desserts. This beautiful recipe will be on the menu this weekend. Thank you so much.

March 30, 2012 1:29 pm

This looks wonderful and I will be testing this out! Have you ever tried to double the recipe? Did it work? Thanks!

Beth Wadsworth
March 20, 2012 7:49 pm

One more note. I stink at melting chocolate. Even with a double boiler I thought I ruined it. I went ahead and cooked the SC milk in it for a while until smooth and it was perfect.

Beth Wadsworth
March 20, 2012 7:47 pm

In honor of your declining health, I am taking this recipe to my doctor tomorrow. He happens to be a fudge-a-holic (and a very close friend). I am a nurse and not a hypochondriac, but have the opposite problem. I have waited 6 months to see him about the issue and almost cancelled it today. I made fudge so I HAVE to go! I should explain that I think my pain is a basketball-sized tumor. (I laugh, my husband thinks not so funny 😉 I licked the bowl clean…. I should make one recommendation concerning that…don’t get a huge glob… Read more »

March 20, 2012 1:14 pm

I am totally obsessed with Key Lime Pie and I am drooling looking at this!

March 18, 2012 3:47 pm

I like the idea of shortbread crust

March 18, 2012 10:04 am

Ohhh that looks good. I could almost smell it through the screen. This is definitely one to pin for future reference. Thanks so much for sharing!

March 17, 2012 11:53 am

Love the idea, but I’m kind of puzzled by the execution. Do you use candy coloring or just regular food coloring? (I thought you couldn’t use regular food coloring with chocolate – white or otherwise – but does the sweetened condensed milk help with that?) And these definitely need to happen in my life soon. If only because I’m slowly dying from allergies. And on a related note, I tend to get headaches when I sneeze, and every time I do I convince myself that I have an aneurysm that’s going to burst and kill me the next time I… Read more »

March 16, 2012 11:06 am

Hey there – Since chocolate is kind of my thing, I thought I’d see if I could help with the microwaving issue! I’m not sure if it will help, but I’d feel like a slacker if I didn’t share. So the trick to microwaving any kind of chocolate is to microwave as little as possible and stir, stir, stir in between each interval. In general, you’ll want to microwave for 10-20 seconds based upon your microwave’s nuclear power and then stir, stir, stir. You are always welcome to drop me an email with any chocolate questions at MeLissa [at] Chocorocco… Read more »

March 16, 2012 8:26 am

First off, I would INHALE with fudge. Inhale.

Second, I also have this issue. I had to stop watching medical dramas a LONG time ago because all of the sudden, I had every illness and ailment….especially the life-threatening ones. Don’t even get me started on google, WebMD or Mayo Clinic online….symptom checker? Not a good thing.

March 16, 2012 8:15 am

These sounds delish. Anything Key Lime is good with me and I hear it’s great for Rheumatoid Arthritis.

March 15, 2012 11:26 pm

Okay Shelly, Now you’ve done it! Fudge with a crust? Incredible!

I kind of have cancer phobia, but it’s sort of legitimate considering my family’s health history. The internet makes it worse as far as self-diagnosis…there’s even a name for it~cyberchondria:)

March 15, 2012 11:22 pm

key lime anything wins in my book…i would DEFINITELY be going into a sugar coma after making this!

March 15, 2012 11:15 pm

Your post has me laughing!! this is SO it! I’m passing your recipe on to my daughter who LOVES key lime and anything with sugar! Thanks for a great recipe! 🙂

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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