Skip to Content
Menu

Key Lime Pie Fudge

  • Save
  • Jump to Recipe
Aaron Hutcherson
Updated May 20, 2016
  • Save
  • Pin
  • Print
  • Share
  • Jump to Recipe
This easy fudge recipe is inspired by creamy, tart Key lime pie made perfectly bite-size.

Key Lime Pie Fudge

  • Prep Time 5 min
  • Total 4 hr 0 min
  • Ingredients 5
  • Servings 64
  • Save
  • Pin
  • Print
  • Share
  • Keep Screen On

Ingredients

  • 2 1/2 cups white vanilla baking chips (15 oz)
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 limes (about 2 teaspoons grated peel and 3 tablespoons juice)
  • 1/4 teaspoon fine sea salt
  • 1 cup graham cracker crumbs

Instructions

  • Step 
    1
    Line 8-inch square (2-quart) glass baking dish with waxed paper or cooking parchment paper.
  • Step 
    2
    In medium microwavable bowl, combine 2 1/2 cups white vanilla baking chips (15 oz) and 1 can (14 oz) sweetened condensed milk (not evaporated). Microwave on High in 30-second increments, stirring each time, until melted and smooth.
  • Step 
    3
    Add about 2 teaspoons grated lime peel, 3 tablespoons lime juice and 1/4 teaspoon fine sea salt; stir until well combined. Pour mixture into dish. Refrigerate about 4 hours.
  • Step 
    4
    For 1-inch squares, cut fudge into 8 rows by 8 rows. Toss in 1 cup graham cracker crumbs to coat.

Nutrition

60 Calories
2 1/2g Total Fat
1g Protein
9g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
60
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
50mg
1%
Total Carbohydrate
9g
3%
Dietary Fiber
0g
0%
Sugars
8g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe Tips

© 2025 ®/TM General Mills All Rights Reserved

Reviews & Questions Section