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With a light biscuit base and a creamy zingy lime filling, this delicious key lime fudge is one everyone will love! Recipe by movers and bakers
5 from 1 vote

Key Lime Fudge

Bring the taste of the Florida Keys to your kitchen with my Easy Key Lime Fudge! This no-bake recipe combines a crunchy digestive biscuit base with a velvety white chocolate and lime filling. Packed with fresh lime zest and juice, it perfectly balances sweet and tart flavours. With no candy thermometer required, this 5-ingredient fudge is a foolproof summer treat that’s ready to set in the fridge.
Servings 25 servings
Prep Time 30 minutes
Cook Time 10 minutes
Chill time 3 hours
Total Time 3 hours 40 minutes

Ingredients

  • 140 g (1 ¼ cups) digestive biscuits, crushed
  • 60 g (¼ cup) unsalted butter, melted
  • 450 g (3 ¼ cups + 3 tbsp) white chocolate
  • 397 g (14 oz) sweetened condensed milk
  • 0.25 tsp salt
  • 3-4 limes, juice of one and zest of the rest

Instructions

  • Line an 8" x 8" tin with baking parchment, then set it aside.
  • Crush the biscuits and mix with the melted butter. Press into an even layer in the bottom of the tin. Here you can either bake or chill whilst making the fudge filling. If baking, bake for 5-6 minutes at 180C/350F. See notes below on the different results between baking and chilling.
  • Place the white chocolate into a large microwave safe bowl and melt it in short bursts, stirring in between, until completely melted.
  • Add in the condensed milk and salt, stirring through. The mixture will become thick. Zest in two limes (three if you like it zingy!) and squeeze in the juice of one lime before mixing it all together until smooth.
  • Spoon the filling mixture over the biscuit base and smooth over the top. Zest another lime over the top of the fudge before leaving to set for a few hours.
  • Once the fudge has set, cut it into squares and serve. Enjoy!

Video

Notes

  • Invest in good quality ingredients when making fudge. Since there are so few ingredients used, using a good quality chocolate and condensed milk will make a big difference.
  • To crush up the biscuits, either blitz them in a food processor or bash them in a sealable freezer bag using a rolling pin. I do the latter for this recipe, as there is not a lot of bisuits to crush. And it is rather fun!
  • Baking the biscuit base is optional. Baking the base will make it set better and be firmer and less crumbly, giving it more of a firm texture. Leaving it unbaked will make it softer when eating, falling apart in a lovely texture with each bite.
  • Do not add any additional lime juice to the fudge mixture or it will not set properly for it to be cut. If you want more of a lime flavour, add a few drops of lime extract or additional zest to the filling.
  • Allow the key lime pie fudge to chill for at least 3-4 hours in order for it to firm up. I prefer to leave it overnight before cutting into squares.
  • To cut the fudge, use a sharp knife always. Place the fudge on a cutting board, then dip your knife in hot water. Wipe it dry and use it to cut the fudge into lovely clean lines. Make sure to redip and wipe the knife between cuts for really clean edges without any smears or smudges.
    • Author: Andrea
    Calories: 194kcal
    Course: Dessert, Snacks
    Cuisine: American, British
    Keyword: 5-Ingredient Lime Fudge, Crunchy Buttery Biscuit Base, Cutting Fudge with a Hot Knife, Easy Key Lime Fudge Recipe, No-Bake Key Lime Pie Fudge, White Chocolate and Lime Fudge

    Nutrition

    Calories: 194kcal