Decadent Fudge

By Charles Hay

The air is crisp and the leaves are turning! When you turn your thoughts to the upcoming holidays, you can get your shopping done in a wink at The Olive Basket.

White Chocolate & Persian Lime Olive Oil Fudge
  • 1/4 cup Olive Basket 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 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, Olive Basket Persian Lime Extra Virgin 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.



Charles Hay is a graduate of Johnson & Wales University, Charlotte, NC with a degree in Culinary.  After graduation, he traveled Europe and Asia working and experiencing the food of many cultures.  Returning home, he opened Olive Basket Olive Oil and Balsamic Vinegar Shop in Athens and now a second location in Braselton.   Visit Charles at the Athens store located in the Bottleworks on Prince Ave.

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