Description
This Banana Fudge recipe combines the sweetness of bananas with creamy white chocolate and marshmallow fluff to create a rich, melt-in-your-mouth treat. Infused with banana flavoring and yellow food coloring for a vibrant look, this fudge is perfect for parties and dessert tables. It requires no baking, but careful simmering and chilling to achieve the perfect texture.
Ingredients
Scale
Flavor and Color
- 2 teaspoons banana flavoring
- ½ teaspoon yellow food color gel
Dairy and Sweeteners
- ¾ cup salted sweet cream butter
- ½ cup half and half
- â…“ cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 3 cups granulated sugar, plus 2 tablespoons
Chocolate and Extras
- 1¾ cups white baking chips
- 7 ounces marshmallow fluff
- 2 tablespoons crushed Nilla wafers (optional garnish)
Instructions
- Prepare Baking Dish: Line a 9×9-inch baking dish with parchment paper, ensuring it extends up all four sides for easy removal. Lightly spray with nonstick cooking spray and set aside.
- Mix Flavor and Color: In a small glass bowl, combine the banana flavoring and yellow food color gel. Stir well and set aside.
- Melt Butter and Cream: In a heavy-bottomed saucepan over medium heat, add the salted butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter is melted and the mixture is smooth.
- Add Sugar and Simmer: Gradually add 3 cups of granulated sugar while stirring constantly. Bring the mixture to a simmer, which should take about 6 to 7 minutes. Continue to let it simmer gently for an additional 3 minutes, stirring frequently to prevent burning, then remove from heat.
- Melt White Chips: Add the white baking chips to the saucepan. Cover with a lid and let it stand for 3 to 4 minutes to allow the chips to melt fully into the hot mixture.
- Incorporate Marshmallow Fluff: Stir in the marshmallow fluff thoroughly until the fudge mixture is smooth and uniform.
- Add Color and Flavor: Pour in the banana flavor and yellow gel mixture. Stir well until the fudge has an even color and banana flavor infused throughout.
- Transfer to Dish: Spread the fudge evenly into the prepared baking dish using a spatula. Sprinkle the optional crushed Nilla wafers evenly over the top for added texture. Cover the dish with aluminum foil.
- Set Fudge: Let the fudge rest at room temperature for 30 minutes to begin setting, then place it in the refrigerator for at least 4 hours to fully chill and firm up.
- Serve: Once set, carefully lift the fudge out of the dish using the parchment paper edges. Cut into 25 equal pieces. Keep refrigerated until ready to serve for best texture and freshness.
Notes
- Do not skip lining the pan with parchment paper to ensure easy removal of the fudge.
- Simmer gently and stir constantly to avoid burning the sugar mixture.
- Allow the fudge to cool at room temperature before refrigerating to avoid condensation.
- Use crushed Nilla wafers for a subtle crunch, but this is optional based on preference.
- Store fudge in an airtight container in the refrigerator; it will keep well for up to one week.
