Delightfully Creamy Banana Fudge
A nostalgic, creamy banana fudge with a sunny pop of yellow color and a uniquely smooth texture, perfect for gifts or crowd-pleasing desserts.
Equipment
- 9x9 inch baking dish
- Parchment paper
- Heavy-Bottomed Saucepan
- Spatula
- Mixing bowls
Ingredients
Banana Fudge Ingredients
- 2 tsp banana flavoring clear, concentrated essence
- 0.5 tsp yellow food color gel for sunny hue
- 0.75 cup salted sweet cream butter adds richness and smoothness
- 0.5 cup half and half provides creaminess without heaviness
- 0.33 cup heavy cream adds decadence and helps fudge set
- 1 tsp clear vanilla flavoring enhances flavor without color
- 3 cups granulated sugar plus 2 tablespoons
- 1.75 cups white baking chips recommended Ghirardelli for smooth melt and rich flavor
- 7 oz marshmallow fluff adds lightness and chewiness
- 2 tbsp crushed Nilla wafers optional garnish for crunch and vanilla note
Instructions
- Step 1: Line a 9×9-inch baking dish with parchment paper extending up the sides. Lightly spray with nonstick cooking spray.
- Step 2: In a small bowl, combine banana flavoring and yellow food color gel. Stir gently and set aside.
- Step 3: In a heavy-bottomed saucepan over medium heat, melt salted sweet cream butter with half and half, heavy cream, and clear vanilla flavoring. Stir continuously until fully melted and combined.
- Step 4: Gradually add granulated sugar, stirring constantly as mixture heats. Bring to a simmer (~6–7 minutes), then continue stirring and simmer for an additional 3 minutes.
- Step 5: Remove saucepan from heat. Immediately add white baking chips, cover, and let sit for 3–4 minutes. Stir until chips are fully melted and incorporated.
- Step 6: Stir in marshmallow fluff vigorously until fudge is smooth, creamy, and slightly glossy.
- Step 7: Add banana flavoring and color mixture. Stir thoroughly until color is even and fudge glows banana yellow.
- Step 8: Transfer fudge to prepared baking dish, spreading evenly. Sprinkle crushed Nilla wafers on top if desired. Cover with aluminum foil.
- Step 9: Let fudge rest at room temperature for 30 minutes. Refrigerate for at least 4 hours until firm enough to cut.
- Step 10: Lift fudge out using parchment paper and slice into 25 pieces. Store refrigerated until serving.
Notes
Make dairy-free substitutions with coconut cream or almond milk creamers. Add cream cheese or alcohol for flavor twists. Swap white baking chips with banana or vanilla flavored chips for variation. Garnish with toasted coconut flakes or mini chocolate chips. Store fudge refrigerated up to 1 week or freeze up to 3 months.