Recipe: Key Lime Fudge (using white chocolate and macadamia nuts) for Lois

KEY LIME FUDGE

3 cups white chocolate baking pieces
1 (14 ounce) can sweetened condensed milk (1 1/4 cups)
2 teaspoons finely shredded lime peel
2 tablespoons bottled Key Lime juice or regular lime juice
1 cup chopped macadamia nuts (toasted if desired)
Macadamia nuts, coarsely chopped (optional)

Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.

Stir baking pieces and sweetened condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth. Remove from heat.

Stir in lime peel and lime juice. Stir in the 1 cup chopped macadamia nuts. Spread mixture evenly into the prepared pan. If desired, sprinkle the coarsely chopped macadamia nuts on top.

Cover and chill for two hours or until firm.

Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces.

Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months.

Makes 2 1/2 pounds or 64 servings
Source: Pittsburgh Post-Gazette
From: Eileen Gilson, North Star Cooking School, Dec 12, 2002