Key Lime Fudge

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This Key Lime Fudge recipe has turned out to be a very popular fudge recipe.  It’s sweet and delicious, and it has that tangy taste of lime that we love so much in key lime pie! Watch the short how-to video showing you how to make this fudge, and then you can scroll to the bottom of this post and print out the recipe so you can make it at home.

Stack of Key Lime Fudge

Key Lime Fudge

It’s not a typical fudge flavor at all.  In fact, it’s not even chocolate!  There’s white chocolate in the recipe, but we all know that’s not really chocolate.  The white chocolate acts as a vessel for containing an amazing sweet lime flavor.  If you’re a lime lover, then this fudge recipe is for you.

Key Lime Fudge is a nice fudge to make during the holiday season to place on holiday treat platters or for gifting to friends and neighbors.  I think people like to see and sample something that is a little different.  This is definitely different than your typical fudge recipe.

Key Lime Fudge

What are Key Limes?

Key limes get their name from the Florida Keys, where Key Lime Pies are abundant! They have a stronger scent and a thinner rind than the typical lime.  The flavor is more tart and bitter.

Have you ever picked up a bag of key limes?  They’re awfully cute.  They’re tiny little things.  You’ve gotta squeeze the heck out of them to get every bit of their juice, but it’s all worth it.

These limes present themselves nicely in sweet treats (like key lime pie!) since the sugar balances out that tart flavor and highlights the unique flavor of the key lime.  I love them!  And if you love them too, then you must try my Key Lime Pie Ice Cream!

Key Lime Fudge

How do you make Key Lime Fudge?

Evaporated milk, sugar and salt are heated together in a saucepan and boiled for 8 minutes.  Once that mixture has boiled for several minutes, it’ll be piping hot.  At that point, you’ll pull the pan off the stove and stir in marshmallows, white chocolate, lime zest and lime juice.  All should melt nicely, and then you’ll scrape the fudge mixture into a pan to cool.  Once cooled, it’s ready to be cut into squares and eaten!

stack of Key Lime Fudge

Can you use regular limes to make Key Lime Fudge?

You can most certainly use regular limes for this fudge.  They might give the fudge a slightly sweeter flavor, but all will still be good.  Don’t skimp on the lime zest in this recipe since it gives the fudge a fabulous green tint, and it adds a good amount of lime flavor to the recipe too.  Oh, and if you want to make the whole process of making this Key Lime Fudge a zillion times easier, then just buy Nellie & Joe’s Key Lime Juice in your market’s juice section.  It’ll work just fine for this recipe!

So if you’re wishing for a little “spring” in your life and it hasn’t quite arrived yet, treat yourself to some Key Lime Fudge instead.  Or surprise gift your friends for the holidays with a little Key Lime Fudge!

If you’re as obsessed with lime as I am, you might also enjoy my Iced Lemon Lime Cookies or this Lime- Coconut Buttermilk Pie. Lime Sugar Cookies, Chicken with Lime Butter and Super Easy Lime Bars are delicious lime recipes too!

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4.8 from 5 votes

Key Lime Fudge

This Key Lime Fudge recipe is the perfect blend of sweet and sour!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 36 pieces
Calories 100kcal
Course Dessert
Cuisine American
Keyword key lime fudge


  • One 5-ounce can 2% evaporated milk
  • 1 2/3 cups granulated white sugar
  • 1/2 teaspoon salt
  • 12 large marshmallows
  • 2 cups white chocolate chips
  • 1/4 cup grated lime zest (about 5 limes)
  • 2 tablespoons key lime juice (5 to 7 limes, juiced)


  • Line an 8" x 8" square pan with aluminum foil; grease the foil with butter. It's not a good recipe for a 9-inch square pan as the fudge will be too thin.
  • Combine the milk, sugar and salt in a large heavy saucepan over medium heat. Stir and bring to a boil; boil 8 minutes, stirring constantly at a boil (if you have a candy thermometer, you can bring it to the soft-ball-stage, but I didn't use one). Remove the pan from heat. Add the marshmallows, chocolate, zest and juice, and stir until the marshmallows and chocolate are melted and the mixture is smooth. Scrape the fudge into the prepared pan. Tip the pan to make sure the fudge covers the bottom evenly. Cool completely, then cut into 1-inch squares.



*This recipe can be made with regular limes too.


Serving: 1piece | Calories: 100kcal | Carbohydrates: 17g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 47mg | Potassium: 28mg | Sugar: 16g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 0mg
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  • Peggy wrote:

    We bought some key lime fudge when we were in the Keys a couple of weeks ago. Oh my gosh I love that place. The fudge was very good and so I have been wanting to make some. I make Key Lime pies when we have get togethers. Usually a special request from my great niece. I also always have a bottle or two of Nellie and Joes Key Lime juice in my fridge. Thank you for the recipe. Can’t wait to try it.

  • Shellie wrote:

    I just tried this and my white chocolate chips burned as soon as I put them in the sugar mixture. I boiled the mixture for 8 min as suggested. Taste was ok but not the texture. Wound up with a pile of key lime junk and hurting hands from juicing those suckers.
    My hands smell good at least.
    Not sure how to keep the temperature down so it does not burn the chocolate.

    • Lori Lange wrote:

      Not being there while you made it, it’s tough to pinpoint where it went wrong. Sounds like it was too hot. Making fudge can be tricky. Sorry you had trouble!

  • Wayne Mark Schafer wrote:

    I stumbled upon this by accident, via Purr designs. I wanted to tell you you have made my night, I can’t wait to whip this up for my wife. Major brownie points here. Keep up the great work. Thanks for the recipe!

  • Ruth wrote:

    THANK YOU SO MUCH for having this Key Lime Fudge recipe!!! I’ve made this fudge for Family and Friends for around 30 years or more. I recently had a request from my hair dresser for some and I couldn’t find my recipe anywhere, So I spent hours on the internet trying to find a recipe suitable to mine. and just when I was flustered and ready to quit, Your site stood out and made me so happy! I cooked a batch up and your quite the recipe saver. The only thing I changed was the adding of more zest. I tend to add more just because of the way it turns out. THANK YOU AGAIN and believe me, I will be returning for more of the recipes and my Friends and Family will be guided your way! HAVE A WONDERFUL YEAR and KEEP UP THE GOOD WORK IN THE KITCHENS!!!

    • Lori Lange wrote:

      Happy to hear!

  • Sandi wrote:

    Love key lime pie and cake and buy key lime juice from Kermit’s (Key West, FL). Was wondering if you could substitute one seven-ounce jar of marshmallow creme in place of the 12 large marshmallows? Also, are the marshmallows the regular size or are they the large (huge) size as I refer to the marshmallows as miniature, regular and extra large? I am surprised the recipe does not call for any butter/margarine, other than the evaporated milk what prevents the mixture from burning when boiling the sugar, milk and salt for that amount of time (8 minutes at boiling)? Thanks.

    • Lori Lange wrote:

      I’m not sure about the marshmallow creme sub as I have not tried that. Regular, large marshmallows- not jumbo. The recipe comes from an old Southern Living magazine… so I’m not sure about your last question. Good luck!

  • Michelle wrote:

    A bag of chocolate chips is usually right at 2 cups and weighs 12 ounces.

  • Annalisa wrote:

    I don’t know how to reply to your reply; so I’ll just post again.  The bar is 1 pound.  The issue is that 1 cup of chips isn’t the same as 1 cup (8 oz) of chocolate because the chips don’t fill all those little spaces.  I figured that if your bag had an amount of ounces on it, maybe you could do a better estimate than I could as to how many ounces are in 2 cups of chips. 

  • Annalisa wrote:

    Question: About how many ounces is 2 cups of white chocolate?  I’m in another country and can only buy white chocolate in a bar form.  Thanks

    • Lori Lange wrote:

      I’m not sure I can answer that… does the bar have a number of ounces on it? Perhaps you can make an estimate if you have that information.

  • Brenda wrote:

    I buy Nellie & Joe’s “famous” Key West Lime Juice. I find it right next to the concentrated lemon juice at Fry’s grocery store. It’s just as good as the fresh and it saves all that time squeezing!

  • Ashley Pendarvis wrote:

    Hey there! I changed the recipe just a tad… Instead of using 12 large marshmallows, I used a small container of fluff! I couldn’t find key limes so I just used limes… It’s delicious! So I guess you’d call it lime fudge? Anyways, I was very pleased with this recipe! Oh and I only boiled it for 6 minutes instead of 8.. Was scared to overlook bc my stove is a flat top and it can tend to over cook at times! When I’m able to get some key limes I will definitely try this original recipe! Thank you so much for this!!! 

  • amber wrote:

    One 5-ounce can evaporated milk (2% or whole) So can I use regular milk and not canned? I feel funny about asking but unsure as you have (2% or whole).

    • Lori Lange wrote:

      no- you definitely need to use evaporated milk… either the whole or the 2%.

  • Emily wrote:

    How long should it take for the fudge to set? I made these last night around 8pm and this morning it’s still soft. Did I not heat the condensed milk to a high enough temperature?


    • Lori Lange wrote:

      Texture problems usually have something to do with temperature- perhaps wasn’t quite there yet, as you mentioned.

  • Dorette wrote:

    What is the shelflife of the fudge? Must it be refridgerated?

    • Lori Lange wrote:

      No need to refrigerate. Just keep it in a tightly covered container.

  • Barbara Seidler wrote:

    I use Nellie and Joe’s Key West Lime Juice instead of juicing any limes.

    It is delicious!

  • Brenda wrote:

    I made this wonderfully delicious Key Lime Fudge for a St. Patrick’s Day potluck at work. I followed the recipe exactly and it was wonderful! I took home an empty pan and was given high fives by all my co-workers! As always, Lori, thank you for sharing this scrumptious fudge recipe with all of us bakers!

  • Kindra R. wrote:

    Wow, this looks amazing! I bet your book is sooo awesome. Great recipe, thanks for sharing!

  • Jamie @ Love Bakes Good Cakes wrote:

    I love key lime pie – I bet the key lime flavor would be AWESOME in fudge!!

  • Lucy wrote:

    These bars look fantastic! We love anything key lime, especially my husband, so I will be adding this recipe to my list. Thanks for sharing.

  • Ash wrote:

    I love key lime pie, and fudge. These sound like the perfect melding of both, and my gosh, they’re gorgeous. Going to have to make these! Thanks for sharing.

  • Karen @ Sugartown Sweets wrote:

    In my former life (pre-summer 2013) I liked nothing key lime! Since that is no longer the case..I’m gonna talk my daughter into making me some of this yummy looking fudge! 🙂