Print Recipe

Key Lime Macadamia Nut Fudge



  • 3 cups white chocolate baking pieces
  • 1 (14 ounce) can sweetened condensed milk
  • 2 teaspoons finely shredded lime peel
  • 2 tablespoons Key lime juice, bottled or fresh
  • 1 cup chopped macadamia nuts


  1. Line an 8-inch square baking pan with foil, extending foil over the edges of pan. Butter foil; set aside.
  2. Stir baking pieces and condensed milk in a large heavy saucepan over low heat just until pieces are melted and mixture is smooth.
  3. Remove from heat.
  4. Stir in lime peel and lime juice.
  5. Stir in 1 cup chopped macadamia nuts.
  6. Spread mixture evenly into the prepared pan. If desired, sprinkle extra nuts on top.
  7. Cover and chill for two hours or until firm.
  8. Lift the fudge from pan using edges of foil. Peel off foil and use a knife to cut fudge into pieces.
  9. Store in an airtight container at room temperature for up to one week or in the freezer for up to 2 months.

Yield: 2 1/2 pounds

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