Description
This rich and creamy Banana Fudge combines ripe bananas with classic fudge ingredients to create a delightful treat that’s both fruity and indulgently sweet. Perfect for dessert lovers seeking a unique twist, this easy-to-make fudge offers a smooth, melt-in-your-mouth texture with optional white chocolate chips and nuts for added flavor and crunch.
Ingredients
Scale
Main Ingredients
- 3 ripe bananas, mashed
- 2 cups granulated sugar
- 1/2 cup unsalted butter
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
Optional Ingredients
- 1 cup white chocolate chips
- 1 cup chopped nuts (such as walnuts or pecans)
Instructions
- Combine Ingredients and Heat: In a large saucepan over medium heat, combine the mashed bananas, granulated sugar, unsalted butter, and sweetened condensed milk. Stir constantly to prevent scorching and cook until the mixture begins to simmer.
- Simmer the Mixture: Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 to 15 minutes, stirring frequently, until the fudge thickens and coats the back of a spoon.
- Add Flavorings: Remove the saucepan from heat and stir in the vanilla extract thoroughly. If desired, fold in the white chocolate chips and chopped nuts to enhance the flavor and texture of the fudge.
- Set the Fudge: Pour the thickened fudge mixture into a greased 9×13-inch baking pan. Spread it evenly with a spatula to ensure smooth, uniform thickness.
- Cool and Serve: Allow the fudge to cool completely at room temperature until it sets firmly. Once set, cut into 24 squares and enjoy your delicious banana fudge.
Notes
- Ensure the bananas are ripe to maximize natural sweetness and flavor.
- Stir constantly while cooking to prevent burning or sticking to the pan.
- Optional additions like white chocolate chips and nuts can be omitted or substituted based on preference.
- Store leftover fudge in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
- For a firmer fudge, chilling in the refrigerator after cooling is recommended.
