Curse the day I realized that fudge could have crust.
Or bless the day? I’m not really sure. All I know is that I have become totally okay with adding crust to my fudge, and now life will never be the same. And this key lime pie fudge is off the chain!
I’m going to mix business with pleasure here for a minute and rant about standardized testing. May I? Please?
Without getting into specifics right now because I’m a teacher and I value my job, I wish to all the powers above that our nation’s politicians would just back the heck off when it comes to testing kids. It does nobody any favors. Not the kids who are being given terrible tests created by businesses and not teachers, not the teachers who have to cut down on instructional time to administer the tests, and not the parents who don’t get a full picture of what their kids are in for.
The problem is, people don’t trust teachers, even highly qualified ones. It’s part of a cultural attitude toward a female-dominated profession, and I don’t know how to undo any of it. All I know is that unless people give teachers a little more credit for knowing what we’re doing, these tests will continue and children will cease to know what it means to think critically.
I have so much more to say, but that’s the tip of the iceberg, baby. And instead of going farther right now, I’ll just say that one of the things I love most about teaching is creativity. And that’s what I love most about baking, too.
What is more fun than creating new desserts? This key lime pie fudge became part of my consciousness in the middle of a solitary stroll, and now that I’ve made and eaten it (way too much of it, honestly), I can tell you that it’s an experience you need to have.
This fudge has the exact same flavor as key lime pie, but from there the experience differs. While you can probably eat a couple of slices of key lime pie without feeling an unbearable sugar rush, this fudge packs a powerful punch. A little goes a long way, which is why I immediately put half on a plate and gave it away. The other half is all mine to eat my way through slowly!
Yes, I’m greedy. But those flecks of lime zest in the fudge are irresistible. And the whole dessert lends a bright spot to an otherwise dreary time in my work life, when I have to stop teaching and proctor tests. I love teaching. It’s the best. So why does standardized testing keep ruining it?
At least I can control this fudge and keep my dessert experience pure. I recommend you do the same!
1/4 cup butter
1/4 cup white chocolate chips
1/3 cup firmly packed brown sugar
1 cup graham cracker crumbs
2 cups white chocolate chips
14-oz. can sweetened condensed milk (I used fat free)
1/4 cup key lime juice (about 4-5 key limes)
1-2 tablespoons key lime zest (use the zest from the limes you're juicing)
- Preheat the oven to 350. Line an 8 x 8 pan with foil, leaving enough to hang over the sides. Spray with cooking spray. Set aside.
- In a microwave-safe bowl, melt the peanut butter chips and butter for 1 minute. Stir until smooth. Add the brown sugar and graham cracker crumbs, stirring until moistened.
- Press the crumbs tightly and evenly into the prepared pan with a spatula. Bake the crust for 15 minutes.
- While the crust is baking, make the fudge. On the stove over low heat, melt the white chocolate chips with the condensed milk, stirring constantly, until the mixture is melted and smooth. Stir in the lime juice and lime zest.
- Remove from the heat.
- Pour the mixture over the baked graham cracker crust, spreading carefully to even out the top.
- Chill for 3 hours. Let the fudge come to room temperature. Cut into squares with a sharp knife and store in an airtight container.