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Frozen Margarita Fudge

Frozen margarita fudge with pale lime green color, a crystallized lime-sugar rim, and a smooth no-bake white chocolate base. Microwave-melted ingredients set in the freezer for firm, sliceable 16-piece squares with an optional white chocolate drizzle look.
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Prep Time 20 minutes
Freezing 3 hours
Total Time 3 hours 20 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: Mexican-American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Base and melting
  • 1 can (14 oz) sweetened condensed milk
  • 8 oz white chocolate Chopped
  • 0.25 cup tequila
  • 0.25 cup fresh lime juice
  • 2 tbsp butter
Rim and seasoning
  • 0.25 cup powdered sugar Mixed with lime zest for the rim
  • 1 tsp lime zest For rim
  • 1 salt To taste

Equipment

  • 1 sheet pan

Method
 

Prep the pan
  1. Line an 8x8-inch baking pan with parchment paper, leaving overhang for easy lifting later.
  2. Chop the white chocolate so it melts quickly and evenly in the microwave.
Make the fudge mixture
  1. Combine the sweetened condensed milk, white chocolate, tequila, lime juice, and butter in a microwave-safe bowl.
  2. Microwave for 30 seconds, then stir; continue microwaving in 30-second intervals until fully smooth and melted.
  3. Stir in the powdered sugar and salt until the mixture looks glossy and evenly combined.
Shape and freeze
  1. Pour the fudge into the prepared pan and spread evenly into a flat layer.
  2. Sprinkle the lime-sugar mixture (powdered sugar mixed with lime zest) over the top to create a crystallized rim effect.
  3. Freeze for at least 3 hours until firm enough to cut cleanly.
Cut and store
  1. Lift the fudge from the pan using the parchment overhang and cut into 16 pieces.
  2. Store pieces in an airtight container in the freezer until ready to serve.

Notes

For the clearest lime “frozen margarita” look, use freshly squeezed lime juice and spread the fudge in an even layer before sprinkling the lime-sugar topping. Keep leftovers airtight in the freezer for up to 2 months; no-bake fudge like this is not freezer-safe if left at room temperature for long. For a dairy-light swap, substitute a 1:1 reduced-fat condensed milk and reduced-fat white chocolate, which may soften slightly but still sets well with the same freezing time.