Ingredients for White Chocolate and Persian Lime Fudge:
1/4 cup (1 stick) unsalted butter
1/4 cup 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
Products You Will Need:
Persian Lime Olive Oil
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 the White Chocolate and Persian Lime Fudge.
Cooking Time: 5-6 min