Friday, 16 September 2011

Key Lime Pie Fudge

Something is weighing on my conscience, and I have to come clean. I am a big lying liar-face. Although this recipe is titled "Key Lime Pie Fudge," I did not actually use key limes when I made it. I just used regular, fat, green Persian limes that I am sure did not come from the Florida Keys. Want to know something else? I'll bet good money that most "key lime pies" you see on restaurant menus aren't made with key limes either. Having baked in my fair share of bakeries and restaurants, I can tell you that most opt for the cheapest ingredients possible, meaning big vats of regular ole lime juice made from concentrate instead of pricier, but tastier, key lime juice.

So why the misnomer? Why not just call it "lime pie fudge" and be done with it? Let's be honest: have you ever heard of plain "lime pie"? Probably not. It sounds kind of boring, whereas "key lime pie" is exotic and interesting and immediately conjures up thoughts of a light, tart filling billowing out of a crisp graham cracker crust, topped with a cloud of whipped cream. THAT, my friends, is the power of labeling, and that is why I'm going to keep calling this Key Lime Pie Fudge, no matter what kind of lime juice I use to make it.

Aside from the little lime juice snafu, this does bear a strong resemblance to key lime pie. Both have a slightly sweetened, crunchy graham cracker base, and both are loaded with lime juice and lime zest for a tart, refreshing flavor. The fudge has lots of white chocolate so it's also plenty sweet, and the vanilla in the white chocolate is a nice counterbalance to the lime juice. So give it a try, using whatever kind of lime juice strikes your face. You could even go crazy and use a mix of lemon and lime juices! I won't mind, and I won't tell.

Get the recipe: Key Lime Pie Fudge

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Key Lime Pie Fudge Photo c2011 Elizabeth LaBau, licensed to, Inc.

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