White Lime Fudge

Yield: about 1 pound

Ingredients

• 2 tablespoons butter
• 2 cups granulated sugar
• 3/4 cup milk
• Grated peel of 1 lime
• 3/4 cup chopped pecans, chopped

Instructions

1. Melt butter in medium saucepan; stir in sugar and milk until sugar dissolves. Bring to boil. Cover; boil 1 minute to dissolve sugar off sides of pan. Clip candy thermometer to pan and cook syrup gently without stirring to 236 degrees F (soft-ball stage).
2. Cool to 110 to 120 degrees F (warm), about 45 minutes.
3. Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss.
4. Pour immediately into well-greased 8 inch square pan.
5. Cool; cut into squares.
6. Store in plastic bags or airtight container.

Notes

Will keep about 3 weeks.