Banana Fudge – Sweet, Creamy, and Totally Irresistible
This rich and creamy banana fudge is packed with nostalgic flavor, swirled with banana essence and topped with crushed Nilla wafers for a sweet, Southern-style treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 50 minutes
- Yield: 25 pieces
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
2 tsp banana flavoring
½ tsp yellow food color gel
¾ cup salted sweet cream butter
½ cup half and half
⅓ cup heavy cream
1 tsp clear vanilla flavoring
3 cups + 2 tbsp granulated sugar
1¾ cups white baking chips (e.g., Ghirardelli)
7 oz marshmallow fluff
2 tbsp crushed Nilla wafers (optional, for garnish)
Instructions
Prep the Pan: Line a 9×9-inch baking dish with parchment paper, ensuring it covers all sides. Lightly spray with nonstick spray and set aside.
Flavoring Base: In a small glass bowl, stir together banana flavoring and yellow food gel. Set aside.
Start the Fudge Base: In a heavy-bottomed saucepan over medium heat, combine butter, half and half, heavy cream, and vanilla. Stir continuously until butter is fully melted.
Add Sugar & Simmer: Stir in sugar. Bring to a simmer, stirring constantly for 6–7 minutes. Simmer another 3 minutes, still stirring. Remove from heat.
Melt Chips: Add white baking chips to the hot mixture. Cover and let sit 3–4 minutes, then stir until smooth and melted.
Add Marshmallow Fluff: Stir in marshmallow fluff until fully incorporated.
Add Banana Flavor: Mix in the banana flavoring and yellow food gel mixture. Stir until color is uniform.
Set the Fudge: Spread fudge evenly into prepared dish using a silicone or offset spatula. Sprinkle with crushed Nilla wafers, if using.
Chill: Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours (or overnight).
Serve: Lift fudge using parchment, slice into 25 squares. Store refrigerated.
Notes
✔️ Use a glass or disposable bowl for mixing food coloring to avoid staining.
✔️ Stir constantly when heating to prevent scorching.
✔️ Wipe your knife between cuts for clean edges.
✔️ Store leftovers in an airtight container in the fridge for up to 1 week.
