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Yields24 Servings
 1 cup VSOP Persian Lime Extra Virgin Olive Oil
 3 tbsp Fresh Lime Juice
 1 cup Unsalted Butter
 3 cups Sour Cream
 1 cup Granulated Sugar Lime Zest, (grated finely, about 1 tbsp)
 2 cups Miniature Marshmallows
 1 lb White Chocolate Morsels, (high quality)
1

Grease an 8" x 8" square baking pan. Combine sugar, lime zest, VSOP Persian Lime Extra Virgin Olive Oil, 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. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat.

2

Stir in 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.

Ingredients

 1 cup VSOP Persian Lime Extra Virgin Olive Oil
 3 tbsp Fresh Lime Juice
 1 cup Unsalted Butter
 3 cups Sour Cream
 1 cup Granulated Sugar Lime Zest, (grated finely, about 1 tbsp)
 2 cups Miniature Marshmallows
 1 lb White Chocolate Morsels, (high quality)

Directions

1

Grease an 8" x 8" square baking pan. Combine sugar, lime zest, VSOP Persian Lime Extra Virgin Olive Oil, 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. Continue boiling over medium heat or until a candy thermometer reaches 238 degrees. Remove from heat.

2

Stir in 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.

White Chocolate & Persian Lime Olive Oil Fudge