WHITE CHOCOLATE and MACADAMIA NUTS in here too **
3 cups white baking pieces
1 (14 ounce) can sweetened condensed milk (NOT evaporated)
1 TB finely shredded lime peel
3 TB fresh or bottled key lime juice (or regular lime juice)
1 cup chopped macadamia nuts, toasted, if desired (optional)
1 drop green food coloring (optional)
CRUST: (optional, but recommended)
1/3 cup unsalted butter, melted
1/4 cup sugar
1-1/4 cups finely crushed graham crackers
CRUST: Preheat oven to 375. In small bowl, stir sugar into melted butter, stirring with fork to blend well; add graham cracker crumbs and mix well. Spread evenly into prepared pan; push down with your hands a little; bake 4-5 minutes until edges are just lightly browned. Cool on rack
Meanwhile, prepare FUDGE: Line an 8-inch square pan with foil, extending foil over edges of pan. Butter foil well; set aside.
In a large heavy saucepan, cook and stir baking pieces and sweetened condensed milk over low heat just until pieces are melted and mixture is smooth. Remove from heat. Stir in lime peel and lime juice. Stir in nuts (if using). ~
Spread mixture evenly in prepared pan (or crust, if using). Cover and chill about 2 hours or until set.
Lift fudge from pan using edges of foil. Peel off foil; cut into pieces. Store in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months. Makes 2-1/2 pounds