Banana Fudge

5 from 2 votes

Savor the allure of homemade banana fudge, where the simple ingredients come together for a treat you won't be able to resist.

Prep Time5

Cook Time15

Rest/Chill Time4 30

Total Time4 50

Course: Dessert

Cuisine: American

Keyword: Banana Fudge Recipe

Servings:

Calories: 262kcal

Ingredients

2 teaspoons banana flavoring
½ teaspoon yellow food color gel
¾ cup salted sweet cream butter
½ cup half and half
⅓ cup heavy cream
1 teaspoon clear vanilla flavoring
3 cups granulated sugar, plus 2 tablespoons
1¾ cups white baking chips, I used Ghirardelli
7 ounces marshmallow fluff
2 tablespoons crushed Nilla wafers, optional garnish

Instructions

Line a 9x9-inch baking dish with parchment paper, making sure the parchment paper goes up all four sides of the baking dish. Lightly spray the parchment paper with nonstick cooking spray. Set it aside.
Add the banana flavoring and yellow food color gel to a small glass bowl. (A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.) Stir to combine. Set it aside.
Add the butter, half and half, heavy cream, and clear vanilla flavoring to a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter is melted.
Add the sugar and keep stirring constantly as the mixture comes to a simmer. This should take between 6 to 7 minutes. Keep stirring and allow the mixture to simmer for another 3 minutes. Remove from the heat.
Add in the white baking chips. Cover the saucepan and let the mixture rest for 3 to 4 minutes. Stir until the white baking chips are melted.
Add the marshmallow fluff and stir until completely incorporated.
Stir in the yellow food gel and banana extract mixture into the fudge. Continue stirring until the color is uniform.
Use either a silicone spatula or an offset spatula to evenly spread the banana fudge into the prepared baking dish. Sprinkle the crushed Nilla wafers over the top of the fudge. Cover with aluminum foil.
Allow the fudge to sit at room temperature for 30 minutes before chilling in the refrigerator for at least four hours. Once the fudge is set, lift the fudge out of the pan with the parchment paper. Use a large sharp knife to cut the fudge into five slices x five slices, giving you 25 pieces of fudge. Keep refrigerated until ready to serve.

Notes

A glass bowl will not stain. You can also use a small yellow bowl or a disposable bowl.
When heating the butter, half and half, heavy cream, and clear vanilla, be sure to stir continuously. This prevents the mixture from sticking or burning at the bottom of the saucepan.
When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.
When ready to serve, cut the fudge into pieces with a large sharp knife. Wipe the knife between cuts for cleaner edges.

Nutrition