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Lime Jello Fudge

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Lime Jello fudge is the vintage treat that we didn’t know we needed, but now we do. It has a rich buttery fudge texture with a pop of lime flavor.

Plate of creamy light green colored lime jell-o fudge squares, ready to be eaten.

If you are looking for a fun way to make a fruity fudge, Jell-o just might be the answer. This lime Jello fudge brings all of those old-fashioned vibes in the best kind of way.

You all know I love a good retro recipe. There is nothing better than finding a gem in grandma’s recipe box.

And I have found some great treats in old cookbooks. However, this old school recipe wasn’t found in either of those usual suspects.

Piece of lime jello fudge with a bite missing, showing creamy texture, with more pieces of fudge in the background.

Instead, it was found on TikTok of all places. My husband and I both enjoy watching B. Dylan Hollis.

He cooks up old school treats in a snappy and fun way. When I saw him make this fudge recipe, I just knew we had to try it.

His recipe was from a cookbook dated 1968. This recipe definitely has those sixties vibes.

Ingredients including sugar, milk, butter, lime Jell-o, and baking soda ready to be made into fudge.

As he notes, it is strange because it doesn’t have any chocolate in it. And what it does have is equally odd. It includes a box of lime Jell-o.

You all love my great-grandma’s lime Jello salad, so it seemed like this would be a natural evolution. We just had to give it a try.

Tips and Tricks

Be sure to use a bigger saucepan than you think is necessary. I used a 4 quart saucepan, and I wish I had used something larger.

As the mixture boils, it gets really foamy and grows. It also splatters some, so you need plenty of room to contain the green molten lava you are creating.

You also need to stir the mixture pretty frequently to keep anything from getting stuck to the bottom of the pan. So be careful because the hot sugar mixture obviously doesn’t mix well with exposed skin.

You will want to monitor the temperature of the mixture as it cooks. A candy thermometer is a great way to do that, but an instant read thermometer like the one you use to check the temperature of your meat works as well.

Lining the pan is not 100% necessary. However, it is nice to be able to lift the fudge out of the pan in order to cut nice pieces.

Aluminum foil or parchment paper works well for that. I tried wax paper this time to see how it would work, but I have better luck with the other two.

What does it taste like?

Dylan says it tastes like summer camp. I can’t say he is wrong.

It has a nice creamy texture with a nice lime flavor that isn’t overpowering. While unexpected, it is actually pretty good.

Of course, you can play with different flavors of Jell-o. I think we are going to try orange next.

We may stir in a bit of vanilla with the orange to make it creamsicle flavored. Doesn’t that sound good?

More Recipes to Try

If you like fruity fudge, try layered chocolate orange fudge. It only takes a few ingredients to make and is perfect for people who like those chocolate oranges.

You may also like cherry pineapple Jello salad or maybe some cranberry jello salad. Both are really fruity, but each has a different finished texture.

Or make a 3 ingredient jello pie for a fun dessert option. It is creamy and fun in a super retro but refreshing way.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Plate of creamy light green colored lime jell-o fudge squares, ready to be eaten.

Lime Jello Fudge

Lime Jello fudge is the vintage treat that we didn't know we needed, but now we do. It has a rich buttery fudge texture with a pop of lime flavor.
5 from 2 ratings
Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 2 hours
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 36 pieces
Calories 113 kcal


  • cups granulated sugar
  • ¼ teaspoon baking soda
  • 3 ounces lime Jell-o powder
  • cups milk
  • ½ cup butter
Makes: 8 x 8inch rectangle


  • Place sugar, baking soda, Jello and milk in a large saucepan. Use one larger than 4 quarts if you have it.
    3½ cups granulated sugar, ¼ teaspoon baking soda, 3 ounces lime Jell-o powder, 1½ cups milk
  • Cook the Jello mixture over medium heat until it reaches 234℉. Stir frequently to keep it from sticking to the bottom and scorching. Be very careful as the mixture is hot and will get foamy.
  • Once the mixture reaches 234℉, remove it from the heat. Pour into a bowl and add the butter. Beat until the mixture thickens a bit.
  • Pour into a greased and lined 8-inch square pan. Chill until firm, at least a couple of hours.
  • Cut into squares. Store your fudge in an airtight container at room temperature for up to 2 weeks or freeze for longer storage.


Fudge is best stored in a cool, dry place. Refrigerating the fudge can dry it out and make it crumbly.
Have fun trying different flavors of Jell-o with this recipe. Orange or cherry fudge would be tasty as well.



Serving: 1pieceCalories: 113kcalCarbohydrates: 22gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 43mgPotassium: 17mgSugar: 22gVitamin A: 95IUCalcium: 14mgIron: 0.01mg
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating

Brian Turner

Monday 1st of January 2024

I tried making this yesterday. It didn't turn out. I've got a sticky blob of taffy-like green stuff. I'm disappointed. I'm wondering if not getting the heat high enough may have been the issue. I wasn't able to get it to 234 degrees. Also, I think letting people know that they should wear some protective gear (gloves, long sleeves, possibly safety glasses) would be wise. This was blowing hot gelatinous liquid all over. I've got several small burns on my hands and wrists.


Monday 1st of January 2024

It definitely grows and takes on a mind of its own. I will try to add a more enthusiastic warning in the recipe card, thanks for the suggestion.

It takes a bit to get to temperature, the progress really slows down there at the end so you have to be patient with it. Unfortunately in candy making, getting that right temperature really makes a difference in the texture of the final product.