Persian Lime and White Chocolate Fudge



1/4 cup (1 stick) unsalted butter
1/4 cup OLIVE & VINE Persian Lime EVOO
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 butter, Persian Lime EVOO, sour cream, lime juice, lime zest and sugar in a 2 quart sauce pan over medium heat for 5 minutes or until sugar is dissolved and mixture boils, stirring constantly. Continue boiling  over medium heat until a candy thermometer reaches 238 degrees.  Remove from heat, add marshmallows and white chocolate and stir 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.