Key Lime Fudge

1/4 cup Butter or Margarine (1/2 stick)
2 1/2 cup Sugar
2/3 cup Evaporated Milk (or Small 5 oz can)
10-12 oz White Chips
6-7 oz Marshmallow Creme or Marshmallow Fluff (may substitute 2 cups of mini-marshmallows)
1/3 cup Key Lime Juice
1/2 cup Almonds or Macadamia Nuts (coarsely chopped)
1/4 tsp Rum Extract
1 tsp Lemon Extract

Line a 9×9″ pan with aluminum foil and set aside. Place White chips, extracts,
and nuts into Pyrex glass dish (or a 3-quart saucepan) and set aside. Set butter
aside to warm.

Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Medium-High)
while stirring constantly with a hand mixer (or wooden spoon). Add marshmallow creme
and butter and mix until creamy. And the Key Lime juice. Bring back to a boil for
[5] full minutes by the clock (start timing once the boil resumes).

The mixture will start to turn a little brown during the boil. If you get brown
flakes in the mixture then turn down the heat a little (e.g. down to Medium from
Medium-High) and continue to stir.

Remove from heat and pour hot mixture over chips without scraping the sides of the
hot saucepan. Mix until chips are melted then mix in nuts. Pour into prepared pan.
Cool at room temperature. Remove from pan, remove foil, cut into squares.

NOTE: If recipe is doubled then use a very large saucepan since the marshmallow
creme will expand when heated. Boil for [8] minutes (by the clock) after the boil
resumes instead of the usual [5] minutes.

NOTE: Key Lime juice is acidic and will cause the milk to curl. While uncosmetic,
it should not effect the fudge’s ability to set.