Banana Fudge
Creamy and sweet banana fudge with smooth white chocolate and marshmallow fluff, enhanced by banana flavoring and a touch of yellow color for a delightful treat.
Equipment
- 1 9x9-inch baking dish lined with parchment paper
- 1 heavy-bottomed saucepan
- 1 small glass bowl
Ingredients
- 2 teaspoons banana flavoring
- 1/2 teaspoon yellow food color gel
- 3/4 cup salted sweet cream butter
- 1/2 cup half and half
- 1/3 cup heavy cream
- 1 teaspoon clear vanilla flavoring
- 3 cups granulated sugar plus 2 tablespoons
- 1 3/4 cups white baking chips
- 7 ounces marshmallow fluff
- 2 tablespoons crushed Nilla wafers optional garnish
Instructions
- Line a 9x9-inch baking dish with parchment paper, allowing the paper to extend up the sides, and lightly spray with nonstick cooking spray.
- In a small bowl, mix banana flavoring and yellow food color gel; set aside.
- In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and vanilla flavoring; stir continuously until the butter melts.
- Add granulated sugar and stir as the mixture comes to a simmer, about 6-7 minutes; then simmer for an additional 3 minutes before removing from heat.
- Add white baking chips to the saucepan, cover, and let sit for 3-4 minutes; stir until melted and smooth.
- Stir in marshmallow fluff until fully incorporated.
- Mix in the banana flavoring and yellow food color mixture until the color is uniform.
- Pour the fudge mixture evenly into the prepared baking dish; sprinkle crushed Nilla wafers on top if desired, then cover with aluminum foil.
- Let the fudge set at room temperature for 30 minutes, then refrigerate for at least 4 hours.
- Once set, lift the fudge out using the parchment paper and cut into 25 pieces.
Notes
- Ensure butter is fully melted before adding sugar.
- Use high-quality white chocolate chips for richer flavor.
- Store leftovers in the refrigerator to maintain freshness.