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White Lime Fudge
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2 tbl butter; or margarine
2 cups sugar
3/4 cup milk
Lime peel; grated (1 lime)
3/4 cup pecans; chopped
Melt butter in a medium saucepan; stir in sugar and milk until sugar dissolves. Bring to a boil. Cover; boil 1 minute to dissolve sugar off the sides of the pan. Set candy thermometer in the pan and cook syrup gently without stirring to 236* (soft-ball stage). Cool to 110* to 120* (warm) about 45 minutes.
Stir in lime peel and pecans. Beat vigorously until mixture just starts to lose its gloss. Pour immediately into a well-greased 8x8x2" pan. Cool; cut in squares. Store in plastic bags or airtight container. Will keep about 3
weeks. Makes about 1 pound.
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