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.
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.
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.
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.
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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.
Line the pan for the nicest squares
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, orange fluff, or maybe some cranberry jello salad. All 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.
Lime Jello Fudge
Ingredients
- 3½ cups granulated sugar
- ¼ teaspoon baking soda
- 3 ounces lime Jell-o powder
- 1½ cups milk
- ½ cup butter
Instructions
- 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.
Notes
Video
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So funny!! I had come here just after watching that video on YouTube wondering what people thought. Imma trying it this weekend!
It’s a fun one!
Hi!
I tried this recipe and as others have commented didn’t get the temp just right. Going to try again but was wondering if you had anything suggestions on how to use up the first batch? It’s a very soft taffy like consistency but still edible so I’d hate to waste it by throwing it away.
Depending on how thick it is, you may be able to use it as a truffle or something. Or you could roll it into balls and freeze them, then dip them in white chocolate. That would be lovely! Or even possibly, just store a container of the frozen balls and enjoy them as a refreshing treat when you need a little something sweet. I would bet it would be wonderful straight from the freezer.
Hi! Thanks, much, for this recipe.
My plan is to make it using raspberry Jello and to drizzle it wth dark chocolate.
A great treat for both Valentine’s day and nat’l Pig Day (March 1st)!
What a fun idea!
I don’t think you’ll really be able to help, since I followed the directions and I tried it twice, but I ended up with a tasty goop rather than set fudge. I’m going to try again, but I’m just not sure what I’m doing wrong. I got up to temp, I’m sure, it’s a digital candy thermometer, but that’s all I can think is wrong… so I may try getting the temp a few degrees higher to see if it sets this time.
I hate that you are having trouble. I know how frustrating that is. The temperature really is about the only thing that it could be. I would try another few degrees and hopefully that will do it.
This sounds like a fun recipe to try. I like lime. Thanks for the recipe.
I hope you love it!
Recipe is fine, but would have been better if the author hadn’t tried to tell their life story first, forcing you to keep scrolling down just to find the ingredients required and the actual instructions.
That’s why I gave you a jump to recipe button. Feel free to use it and get straight to the recipe if you don’t want any of the tips and tricks. My feelings won’t be hurt in the least.
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.
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.