Instructions

• Line an 8" x 8" square pan with aluminum foil, pressing the foil into the corners and leaving a 1–2" overhang on two opposite sides to lift the fudge out later.
• In a large heavy saucepan (or a double boiler), combine one 5-ounce can 2% evaporated milk, 1⅔ cups granulated sugar, and ½ teaspoon salt.
• Place the pan over medium heat and stir until the sugar dissolves. Bring the mixture to a boil, stirring constantly.
• Once boiling, reduce the heat to medium-low and maintain a gentle, steady boil. Continue to boil for 5 to 6 minutes, stirring constantly to prevent scorching.
• Remove the pan from the heat immediately.
• Add 12 large marshmallows (quartered), 2 cups white chocolate chips, ¼ cup grated lime zest, and 2 tablespoons key lime juice. Stir continuously until the marshmallows and chocolate are completely melted and the mixture is smooth.
• Scrape the fudge mixture into the prepared foil-lined pan and tilt or spread it so it covers the bottom evenly. Smooth the top with a spatula.
• Cool the fudge completely at room temperature (or chill until firm).
• Use the foil overhang to lift the set fudge from the pan and cut into 1-inch squares.