Key Lime Fudge

As one of those strange people who has always preferred fruity desserts to chocolate ones, I couldn't help but pick up key lime fudge on my recent trip to Key West. Unlike many chocolate-free fudges, this wasn't merely a thick, confectioner's sugar-filled treat, but something that balanced the creaminess of fudge with the tart key lime without relying on that all-too-familiar frosting flavor.

Key Lime Fudge

Ingredients
5 ounces of evaporated milk
1 2/3 cup sugar
A few good pinches of salt
84g marshmallows
2 cups white chocolate -- chips or chopped
lime rind -- 2 limes gives a balanced flavor, or up it to 3 or 4 to get that extra tart key lime flavor
2 tbsp key lime juice

• Line an 8-by-8 baking pan with foil.
• Combine the milk, sugar, salt and marshmallows in a saucepan and cook over medium heat. As it warms, stir gently and slowly. When the mixture gets close to a boil, stir well and constantly to avoid burning.
• Once it is boiling, keep stirring and cook for around 6 minutes. If you've used harder, stale marshmallows, the mixture will be ready when the marshmallows are almost completely melted. (In this case, aim to break them apart while stirring to make sure the fudge is smooth.)
• Take the pan from the heat, stir in the chocolate, rind, and juice, and mix until everything is incorporated and smooth.
• Pour into your pan, cool and serve.
For an added kick -- make your fudge into a pie by layering the top (which will become the bottom) with crushed nuts or crumbs for a fudge/key lime pie twist.