Banana Fudge Recipe – a delicious recipe with sugar, salt, light cream, butter, light corn syrup, mashed ripe banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a heavy 2 1/2 qt saucepan, put the sugar, salt, cream, butter, corn syrup and bananas.
2
Over moderate heat, stirring constantly, bring to a boil, over low heat continue boiling, still stirring constantly, till mix reaches 238 degrees on a candy thermometer or possibly 1/2 tsp.
3
dropped into c. of cool water, forms a soft ball when removed to palm of hand.
4
Cold without stirring till the temperature on candy thermometer drops to 110 degrees or possibly the bottom of the pan feels hot to the touch.
5
Add in vanilla and nuts and heat till candy becomes thick and begins to lose its gloss.
6
Turn into a buttered 8 x 8 x 2 inch cake pan.
7
Let stand till hard; cut into 1 inch squares.
8
Note: Some people substitute1/2 c. coconut for the nuts.
1612
kcal
Calories
78
g
Fat
233
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 1/2 c. sugar, 1/2 tsp salt, 1 c. light cream, 3/4 c. butter or possibly margarine, and more.
Yes, Banana Fudge Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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