Fudge: Rocky Road White Chocolate With Lime

Almost everyone I know loves fudge and here is a newer version (perhaps) at least for me it is. It is going to take using a very good quality white chocolate to attain the best quality fudge.


  • 1 lb. white chocolate, broken into pieces
  • 1 can condensed milk
  • 1 1/2 cups pistachio nuts, toasted and chopped
  • 3/4 cup dried cranberries, chopped
  • 3/4  cup macadamia nuts, toasted, divided
  • 1 tbsp. finely grated lime zest

Oil a 9 x 13 inch baking pan and line with tightly fitted parchment paper, allowing it to overhang. Press paper into the corners to firmly seal the oil pan. Set aside.

Combine the chocolate and condensed milk in a heavy saucepan. Heat over low, stirring until the chocolate is almost all melted. Remove from the heat and continue stirring until all is melted and it is creamy.

Combine the toasted pistachios, cranberries and 1/2 cup of the toasted macadamia nuts and lime zest. Stir until well blended. Pour the chocolate over the nut mixture and fold together until thoroughly mixed.

Transfer to the prepared pan, spread the top with a off-set spatula. Sprinkle the remaining macadamia nuts over the top. Cover and refrigerate until set.

To serve: Cut with a sharp knife that has been sitting in very hot water. Dry the blade before cutting.

There won’t be any leftovers, I promise.


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