Name: Banana Fudge
Prep time: 15 min
Cook time: 35 min
Total time: 4 h 50 min
Cuisine: American
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; 2 tablespoons granulated sugar; 1¾ cups white baking chips; 7 ounces marshmallow fluff; 2 tablespoons crushed Nilla wafers

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I make this banana fudge when I want something creamy, sweet, and a little nostalgic. It has a smooth, buttery texture with a rich banana flavor, and I love finishing it with a light crunch of crushed Nilla wafers on top.

Banana Fudge

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

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

2 tablespoons granulated sugar

1¾ cups white baking chips

7 ounces marshmallow fluff

2 tablespoons crushed Nilla wafers

Directions

I start by lining a 9x9-inch baking dish with parchment paper, making sure it covers all sides, then lightly spray it with nonstick spray and set it aside.

In a small bowl, I mix the banana flavoring with the yellow food color gel and set that aside as well.

In a heavy-bottomed saucepan over medium heat, I combine the butter, half and half, heavy cream, and clear vanilla flavoring. I stir continuously until the butter melts completely.

Next, I add the granulated sugar and keep stirring as the mixture comes to a simmer, which usually takes about 6 to 7 minutes. Once it starts simmering, I continue stirring for another 3 minutes before removing it from the heat.

I then add the white baking chips, cover the pan, and let it sit for about 3 to 4 minutes. After that, I stir until everything is smooth and melted.

I mix in the marshmallow fluff until fully incorporated, then stir in the banana flavoring mixture until the color is even throughout.

I spread the fudge evenly into the prepared baking dish using a spatula, sprinkle the crushed Nilla wafers on top, and cover it with foil.

I let it sit at room temperature for 30 minutes, then refrigerate it for at least 4 hours until fully set. Once firm, I lift it out using the parchment paper and cut it into squares.

Servings and timing

I usually get about 25 servings from this recipe.

Prep Time: 15 minutes

Cooking Time: 35 minutes

Total Time: 4 hours 50 minutes

Calories: 230 kcal per piece

Variations

I sometimes switch things up by adding chopped nuts for extra texture or swirling in a bit of peanut butter before it sets. If I want a stronger banana flavor, I slightly increase the banana extract. For a different topping, I replace the Nilla wafers with crushed graham crackers or even toasted coconut.

Storage/Reheating

I store the fudge in an airtight container in the refrigerator to keep it firm and fresh. It usually lasts up to a week this way. If I want a softer bite, I let it sit at room temperature for a few minutes before serving. I do not reheat it since fudge is best enjoyed chilled or slightly softened.

FAQs

How do I know when the fudge mixture is ready?

I watch for a steady simmer and make sure I stir constantly. Once it has simmered for a few minutes and thickened slightly, I know it is ready to move to the next step.

Can I skip the food coloring?

Yes, I sometimes skip it when I do not mind a more natural color. The flavor stays the same.

What can I use instead of white baking chips?

I can use white chocolate chips as a substitute, and they melt just as well.

Why is my fudge too soft?

If my fudge turns out too soft, it may not have cooked long enough or needs more time to chill in the refrigerator.

Can I freeze banana fudge?

Yes, I freeze it in an airtight container for up to a couple of months. I thaw it in the fridge before serving.

Conclusion

I find this banana fudge to be a fun and flavorful twist on traditional fudge recipes. It is easy to make, rich in texture, and always a hit when I share it. Whether I prepare it for a special occasion or just to satisfy a sweet craving, it never disappoints.

📖 Recipe:

Banana Fudge

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Author: Cheryl
Total Time: 4 hours 50 minutes
Yield: 25 servings
Diet: Vegetarian

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Description

A creamy, smooth banana fudge with a rich buttery texture and nostalgic flavor, topped with a light crunch of crushed Nilla wafers.

Instructions

Line a 9x9-inch baking dish with parchment paper, ensuring it covers all sides, then lightly spray with nonstick spray and set aside.
In a small bowl, mix the banana flavoring with the yellow food color gel and set aside.
In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and clear vanilla flavoring. Stir continuously until the butter melts completely.
Add the granulated sugar and continue stirring as the mixture comes to a simmer, about 6 to 7 minutes. Once simmering, stir for an additional 3 minutes.
Remove from heat, add the white baking chips, cover, and let sit for 3 to 4 minutes.
Stir until the mixture is smooth and fully melted.
Mix in the marshmallow fluff until fully incorporated, then stir in the banana flavoring mixture until evenly colored.
Spread the fudge evenly into the prepared baking dish using a spatula.
Sprinkle crushed Nilla wafers on top and cover with foil.
Let sit at room temperature for 30 minutes, then refrigerate for at least 4 hours until fully set.
Lift out using parchment paper and cut into squares before serving.