DEDICATED TO TP SKAARUP AND HIS RECIPES
KOOKY KEY LIME FUDGE RECIPE
SKAARUP'S KOOKY KEY LIME FUDGE
© 1997 T. P. Skaarup, original recipe. May be copied unaltered. All
1/4 cup butter or margarine (1/2 stick)
2 1/2 cup sugar
2/3 cup evaporated milk (or small 5 oz can)
10 to 12 oz white chips
6 to 7 oz marshmallow creme or marshmallow fluff (may
substitute 2 cups of mini-marshmallows)
1/3 cup key lime juice
1/2 cup almonds or macadamia nuts (coarsely chopped)
1/4 tsp rum extract
1 tsp lemon extract
Line a 9"x9" pan with aluminum foil and set aside. Place White
chips, extracts, and nuts into Pyrex glass dish (or a 3-quart
saucepan) and set aside. Set butter aside to warm.
Heat milk at Medium setting until warm then add sugar. Bring to a
rolling boil (Medium-High) while stirring constantly with a hand
mixer (or wooden spoon). Add marshmallow creme and butter and
mix until creamy. And the Key Lime juice. Bring back to a boil for 
full minutes by the clock (start timing once the boil resumes).
The mixture will start to turn a little brown during the boil. If you get
brown flakes in the mixture then turn down the heat a little and
continue to stir.
Remove from heat and pour hot mixture over chips without
scraping the sides of the hot saucepan. Mix until chips are melted
then mix in nuts. Pour into prepared pan. Cool at room
temperature. Remove from pan, remove foil, cut into squares.
NOTE: If recipe is doubled then use a very large saucepan since
the marshmallow creme will expand when heated. Boil for 
minutes (by the clock) after the boil resumes instead of the usual
NOTE: Key Lime juice is acidic and will cause the milk to curl.
While uncosmetic, it should not effect the fudge's ability to set.
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