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White Lime Fudge

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  • 2 tablespoons butter or margarine
  • 2 cups granulated sugar
  • 3/4 cup milk
  • Grated peel of 1 lime
  • 3/4 cup chopped pecans, chopped


  1. Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Clip candy thermometer to pan and cook syrup gently without stirring to 236 degrees F (soft-ball stage).
  2. Cool to 110 - 120 degrees F (warm), about 45 minutes.
  3. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss.
  4. Pour immediately into well-greased 8-inch square pan.
  5. Cool; cut into squares.
  6. Store in plastic bags or airtight container.

Yield: about 1 pound

Will keep about 3 weeks.