1/4 cup D’Avolio Persian Lime Olive Oil
1/4 cup unsalted butter
3/4 cup sour cream
2 cups miniature marshmallows
1/2 lb white chocolate morsels
3 tbsp fresh lime juice
finely grated zest of two limes, about 1 tbsp
1 cup granulated sugar
Grease an 8″ x 8″ square baking pan. Combine sugar, lime zest, D’Avolio 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 until mixture reaches the soft ball stage (234-240 degrees on a candy thermometer. If you don’t have a thermometer, here’s how you can test. Before you start cooking, fill a small dish with ice water and set aside. Once mixture has been at a boil for approximately 5 minutes, dribble a few drops into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into a small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients.
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.
