White Chocolate & Persian Lime Olive Oil Fudge
Prep Time
10minutes
Cook Time Passive Time
10minutes 70minutes
Prep Time
10minutes
Cook Time Passive Time
10minutes 70minutes
Ingredients
  • 1/4cup Frescolio Persian Lime Infused EVOO
  • 1/4cup unsalted butter
  • 2cups miniature marshmallows
  • 1/2lb white chocolate pieces
  • 3tbsp freshly squeezed lime juice
  • 1tbsp lime zest
  • 1cup granulated sugar
Instructions
  1. Grease an 8″ x 8″ square baking pan.
  2. Combine sugar, lime zest, Persian Lime EVOO, lime juice, butter and sour cream in a 2 quart saucepan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly.
  3. 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.
  4. Using a knife, score top of fudge to make fudge squares. Refrigerate about 1 hour. When cool and firm, cut out squares.
Recipe Notes

This recipe uses Frescolio’s Persian Lime Infused EVOO. You could also use either of the following EVOO for a different taste: