- 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