White Chocolate and Persian Lime Fudge

  • 1/4 cup (1 stick) unsalted butter
  • 1/4 cup Bella Nonnas Persian Lime Olive Oil
  • 3/4 cup Sour Cream
  • 2 cups miniature marshmallows
  • 1/2 lb white chocolate morsels
  • 3 tablespoons fresh lime juice
  • Finely grated zest of two limes, about 1 tablespoon
  • 1 cup granulated sugar

Cooking Instructions:
  • Grease an 8 x 8 square baking pan.
  • Combine sugar, lime zest, lime juice, butter and sour cream and olive oil in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly.
  • Continue boiling over medium heat or until a candy thermometer reaches 238 degrees.
  • Remove from heat, stir marshmallows and white chocolate until melted and mixture is smooth.
  • Immediately pour fudge into greased pan and let stand about 10 minutes until top is firm to touch.
  • Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour.
  • When cool and firm, cut out fudge.

Cooking Time : 5-6 min
Servings : 18-20