Banana Fudge
Ingredients
- 1½ cups mashed ripe bananas about 3 medium
- ½ cup unsalted butter
- 2 cups granulated sugar
- ½ cup heavy cream
- ½ teaspoon salt
- 1 teaspoon pure vanilla extract
- 11 –12 oz white chocolate chips or chopped white chocolate
- 1 7 oz / 200 g jar marshmallow crème or marshmallow fluff
- Optional topping: crushed vanilla wafers or graham crumbs
Instructions
- Mash bananas until mostly smooth; small lumps are fine.
- Add mashed bananas, butter, sugar, heavy cream, and salt to a medium saucepan.
- Heat over medium, stirring constantly until everything blends.
- Once bubbling, maintain a gentle boil.
- Cook 8–10 minutes, stirring often.
- If using a thermometer: 234–238°F (soft-ball stage).
- Remove from heat; stir in white chocolate until melted and smooth.
- Add marshmallow crème and vanilla; mix until silky and uniform.
- Line an 8×8-inch pan with parchment.
- Pour in fudge, spread evenly, and sprinkle toppings if using.
- Refrigerate 3–4 hours until firm.
- Lift out with parchment and cut into squares using a warm knife.
Notes
Use very ripe bananas — deep yellow with brown speckles.
Don’t rush the cook — undissolved sugar = grainy fudge.
Stir constantly — banana sugar can scorch.
Choose quality white chocolate — real cocoa butter melts smoother.
Chill slow in the fridge — don’t freeze before setting.