Lime Fudge Recipes

Steps:

• Line 8x8 baking pan with foil,butter foil.
• In medium saucepan over low heat,combine morsels and sweetened condensed milk;stir constantly until melted and smooth.
• Remove from heat,stir in juice and peel.
• Stir in nuts.
• Pour into prepared pan,refrigerate until set.
• Lift from pan,using edges of foil,peel foil off fudge and cut into small piece.
• May be frozen for 2 months,keeps for 1 week at room temperature.

Steps:

• 1. Line a 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter foil; set aside.
• 2. In a heavy large saucepan stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel, lime juice, and food coloring if used. Stir in macadamia nuts.
• 3. Spread mixture evenly into the prepared pan. If desired, sprinkle a few additional coarsely chopped macadamia nuts over the top. Cover and chill for 2 hours or until firm.
• 4. Lift fudge from pan using edges of foil. Peel off foil. Use a knife to cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds fudge.
• 5. NOTE: If you use food coloring GO LIGHTLY.

Steps:

• Line a 18cm (7 1/8") square tin with baking paper.
• Place condensed milk and melts in a saucepan and stir over a low heat until smooth, remove from heat.
• Add nuts and zest and mix well.
• Pour into tin and refrigerate overnight prior to cutting.

Steps:

• Line an 8 x 8 pan with foil and grease the foil with butter.
• Combine the milk, sugar and salt in a large, heavy saucepan and cook over medium heat until mixture comes to a boil; stirring constantly.
• Once mixture begins to boil, cook it for 8 minutes, stirring constantly.
• Remove from heat and stir in the marshmallows, chocolate, lime rind and lime and mix well until mixture is melted and smooth.
• Pour into prepared pan and cool completely.
• Cut into 1 inch squares to serve.