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Banana Fudge

Rich, creamy banana fudge with a unique tropical twist—easy to make and perfect for gifting or satisfying sweet cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 25 pieces
Course: Candy, Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

Banana Flavor and Color
  • 2 tsp banana flavoring signature banana taste without fresh bananas
  • 1/2 tsp yellow food color gel for banana-inspired color
Butter and Cream
  • 3/4 cup salted sweet cream butter adds richness and smoothness
  • 1/2 cup half and half keeps fudge creamy
  • 1/3 cup heavy cream adds luscious texture
  • 1 tsp clear vanilla flavoring enhances overall flavor
Sugar and Sweeteners
  • 3 cups granulated sugar main sweetness
  • 2 tbsp granulated sugar for optional slight crunch garnish
Fudge Base
  • 1 3/4 cups white baking chips smooth melting quality, recommended Ghirardelli
  • 7 oz marshmallow fluff creates creamy, slightly fluffy texture
Optional Garnish
  • 2 tbsp crushed Nilla wafers adds crunch and vanilla flavor

Equipment

  • Heavy-Bottomed Saucepan
  • 9x9-inch Baking Dish
  • Parchment Paper
  • Spatula

Method
 

  1. Step 1: Line a 9×9-inch baking dish with parchment paper, extending up all sides. Lightly spray with nonstick cooking spray and set aside.
  2. Step 2: In a small bowl, combine banana flavoring and yellow food color gel. Stir well until evenly blended.
  3. 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 gently until smooth and warm but not boiling.
  4. Step 4: Stir in granulated sugar constantly until mixture reaches a simmer (6–7 minutes). Continue stirring and cook for another 3 minutes.
  5. Step 5: Remove saucepan from heat, add white baking chips, cover for 3–4 minutes to melt. Stir until smooth and fully incorporated.
  6. Step 6: Add marshmallow fluff and stir until silky smooth and combined.
  7. Step 7: Stir in banana flavor and color mixture until fudge is evenly colored and fragrant.
  8. Step 8: Spread fudge evenly into prepared baking dish. Optionally, sprinkle top with crushed Nilla wafers. Cover tightly with aluminum foil.
  9. Step 9: Let fudge sit at room temperature for 30 minutes to start setting, then refrigerate at least 4 hours until firm.
  10. Step 10: Use parchment paper to lift fudge from pan. Cut into 25 squares (5 by 5). Store refrigerated until serving.

Notes

Use a heavy-bottomed pan to prevent burning and stir constantly while heating sugar. Let fudge cool at room temperature before refrigeration to avoid condensation. Store in airtight container in fridge up to 2 weeks or freeze up to 3 months. Let sit at room temperature for 10 minutes before serving for best texture.