Olive Oil & Vinegar Tasting Room

Come Taste the Difference!

 Call us today to place your order!

Tel: 203.779.5331 | 724 Boston Post Road, Madison, CT

Located in the First Niagra Bank Courtyard

Shipping available

White Chocolate & Persian Lime Olive Oil Fudge

  • 1/4 cup Persian Lime Olive Oil154379_1620697251565_1660459978_1444356_4882907_n.jpg

  • 1/4 cup unsalted butter

  • 3/4 cup Sour Cream

  • 2 cups miniature marshmallows

  • 1/2 lb white chocolate morsels

  • 3 tablespoons fresh lime juice

  • finely grated zest of two limes, about 1 tablespoon  

  • 1 cup granulated sugar


Grease an 8" x 8" square baking pan. Combine sugar, lime zest, Persian Lime 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, 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.

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