Ingredients:
1/4 c. (1 stick) unsalted butter
1/4 c. Persian Lime Olive Oil
3/4 c. sour cream
2 c. miniature marshmallows
1/2 lb. white chocolate morsels
3 Tbsp. fresh lime juice
Finely grated zest of two limes, about 1 Tbsp.
1 c. granulated sugar
1/4 c. (1 stick) unsalted butter
1/4 c. Persian Lime Olive Oil
3/4 c. sour cream
2 c. miniature marshmallows
1/2 lb. white chocolate morsels
3 Tbsp. fresh lime juice
Finely grated zest of two limes, about 1 Tbsp.
1 c. granulated sugar
Grease an 8x8 inch square baking pan. Combine sugar, lime zest, lime juice, butter, sour cream and Persian Lime 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 fudge.
