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    You are in: Home / Community Forums / Recipe Requests - General / Raspberry Lime Rickey Fudge
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    Raspberry Lime Rickey Fudge

    Tue May 07, 2013 3:46 am
    Regular "Line Cook" Poster
    Hi there, I've been looking everywhere and can't find a recipe for raspberry lime rickey fudge. The only time I get to have it is from a shop at the Big E Fair in Massachusetts in the fall. It is really tasty but they don't do online sales and will only ship in large quantities. You can buy it through Amazon from another store but it is silly expensive with the shipping. Anyone out there ever made it and would be kind enough to share the recipe? Thanks in advance
    Tue May 07, 2013 10:30 am
    Forum Host
    I don't have a "recipe" for you, but if you are willing to experiment, I have listed the ingredients.
    You would start with a basic butter fudge* recipe and add the key lime juice or mashed raspberries as needed/to taste. It appears that Mo's layers their raspberry fudge on top of their lime fudge and then lightly swirls the two.

    From Mo's Fudge Factor, description of raspberry lime rickey fudge: "A seedless raspberry mash layered with our Key lime fudge, tart and fruity."

    Ingredient list:
    Butter, Cream, Sugar, Raspberry, Key Lime Juice, corn syrup, hydrogenated palm kernel oil, vanilla.
    Mo's Fudge Factor, Raspberry Cream Fudge
    Ingredient list: Butter, Cream, Sugar, Raspberry, corn syrup, hydrogenated palm kernel oil, vanilla. (use seedless, sweetened mashed raspberries)
    Mo's Fudge Factor, Key Lime Fudge
    Ingredient list:
    Butter, Cream, Sugar, Key Lime Juice, corn syrup, hydrogenated palm kernel oil, vanilla.
    *Butter Fudge:

    3 cups sugar
    1 1/4 cups whole milk (or light cream)
    1/4 cup (clear) corn syrup
    4 Tbsp butter
    *(for vanilla fudge, add 1 teaspoon pure vanilla extract)

    Line an 8 inch square metal pan with foil, and butter the foil (or the pan if you don't use the foil). You could use cooking spray if you prefer.

    In a large 3qt saucepan, combine sugar, milk/cream, corn syrup and butter.
    Cook over medium heat, stirring until mixture comes to a boil, and "washing" any sugar crystals off the side of the pan with a basting brush.
    Once the mixture comes to a boil, stop stirring and let it cook until it reaches 238F on candy thermometer (soft ball stage).
    Remove from heat. Do not stir.
    Cool mixture to 120F (add vanilla if using it), and beat it until the mixture starts to lose its gloss. Quickly pour into greased pan, smooth top and let it sit until firm.
    Wed May 08, 2013 12:24 am
    Regular "Line Cook" Poster
    Thanks for the great idea! It didn't occur to me to check out the ingredients when I found it on Amazon. I haven't tasted it so I don't know if it is the same as the one at the Big E but it couldn't hurt to experiment. The proportions might be hard since you'd really have to wait for the finished product to test it but the worst thing that could happen is it would be not great fudge. Not great fudge beats NO fudge any day.
    Thanks again for the response. I'll try it out and if in the meantime anyone has an actual recipe that would also be great.
    Thu May 09, 2013 1:33 pm Groupie

    Maybe you can try messing around w/this recipe?? My DH LOVES Lime Rickey soda!

    Raspberry Truffle Fudge

    •salt to taste
    •1/4 cup heavy cream
    •1/4 cup raspberry flavored liqueur
    •1 (14 ounce) can sweetened condensed milk
    •1 1/2 teaspoons vanilla extract
    •2 cups semi-sweet chocolate chips
    •3 cups semi-sweet chocolate chips

    .At First, spray a 9×9 inch pan with non-stick cooking spray, and line with wax paper.

    Then, in a microwave-safe bowl, combine 3 cups chocolate chips and sweetened condensed milk. Heat in microwave until chocolate melts, stirring occasionally. Be careful not to let it scorch. Stir in the vanilla and salt. Spread into pan, and cool to room temperature.

    And last, in a microwave-safe bowl, combine cream, liqueur, and 2 cups chocolate chips. Heat in microwave until the chocolate melts; stir until smooth. Cool to lukewarm, then pour over the fudge layer. Refrigerate until both layers are completely set, about 1 hour. Cut into 1 inch pieces.
    Fri May 10, 2013 5:16 am
    Regular "Line Cook" Poster
    The fudge I'm trying to replicate doesn't have any chocolate in it but maybe the liqueur is the way to go in that layer. I love raspberry and this recipe sounds delicious so I might have to threaten my waistline once again and try it out.

    If Hubby loves the soda he would LOVE this fudge. If I ever figure out the recipe I will post it and threaten HIS waistline. Thanks so much for the reply!
    Sat May 11, 2013 12:31 am Groupie
    This looks incredible!

    Raspberry Lime Rickey Cake


    • 1 cup unsalted butter, softened or room temperature
    • 2 cups sugar
    • 1 1/4 teaspoons salt
    • 4 large eggs
    • 2 teaspoons baking powder
    • 3 cups AP Flour
    • 1 cup milk
    • finely grated rind of 2 limes; 1 to 2 tablespoons, lightly packed,
    OR 1/2 teaspoon lime oil


    • 1/3 cup freshly squeezed lime juice
    • 2/3 cup sugar, superfine preferred; Baker's Special Sugar is a
    good choice here

    Raspberry sauce

    • 3 1/2 to 4 cups raspberries; frozen are fine
    • 1 tablespoon Pie Filling Enhancer, optional for thickening
    • 2 tablespoons sugar, to taste

    Sugar topping, optional

    • 1/2 cup coarse white sparkling sugar
    • 1/8 teaspoon lime oil

    Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
    Beat together the butter, sugar, and salt till smooth. Add the eggs one at a time, beating well after each addition. Add the baking powder, then add the flour alternately with the milk, starting and ending with the flour. Mix until smooth. Stir in the grated lime rind or lime oil. Spoon the batter into the prepared pan, smoothing the top with a spatula.

    Bake for 25 to 33 minutes, or until the top is starting to brown and a cake tester inserted into the center comes out clean. While the cake is baking, make the glaze by stirring together the lime juice and sugar. Set it aside.
    Remove the cake from the oven, and set it on a rack. Use a skewer or toothpick to poke the top all over. Don't poke all the way to the bottom of the pan; just about halfway down. Stir the glaze to combine, and immediately brush it onto the hot cake; be generous. Let it sink in for about 5 minutes, then brush on more glaze, continuing until all the glaze is used up.
    f you're using the optional sugar topping, shake the coarse sugar in a jar with the lime oil, till well combined. Sprinkle the sugar atop the glazed cake, gently pressing it in with your fingers.

    Allow the cake to cool completely before slicing. To make the raspberry topping, stir together completely thawed raspberries with pie filling enhancer (if you're using it), and sugar to taste. Serve squares of cake with a dollop of raspberry sauce on the side.

    Yield: about 2 dozen servings.
    Thu May 16, 2013 12:18 am
    Regular "Line Cook" Poster
    Okay, so cut that out...just what I need is more "bad" things to add to my list of try as soon as possible recipes. icon_biggrin.gif This one DOES look amazing and since I have no will power at all I will be trying this too. If your DH loves the soda I wouldn't show him this recipe unless you want a day of baking ahead of you. Thanks again!
    Thu May 16, 2013 4:16 pm Groupie
    You can sub applesauce for SOME of the FAT: not all, or it will ruin the dish. I use my homemade applesauce when my apples are ripe (oct/nov)

    I use FF cr cheese exclusively now.
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