Description

This delicious Banana Fudge recipe delivers a creamy, rich treat with the sweet flavors of banana and vanilla, enhanced by smooth white baking chips and marshmallow fluff. Perfectly textured with a hint of crushed Nilla wafers on top, this fudge is easy to prepare on the stovetop and great for sharing or gifting.

Ingredients

Scale

Fudge Base

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 (plus 2 tablespoons)
1¾ cups white baking chips (e.g., Ghirardelli)
7 ounces marshmallow fluff

Garnish

2 tablespoons crushed Nilla wafers (optional)

Instructions

Prepare the Baking Dish: Line a 9×9-inch baking dish with parchment paper extending up all four sides, then lightly spray the parchment with nonstick cooking spray. Set aside to ensure easy removal of fudge later.
Mix Banana Flavoring and Food Color: In a small glass or yellow bowl, combine the banana flavoring and yellow food color gel. Stir until well mixed and set aside for later use.
Melt Butter and Combine Dairy: Place the butter, half and half, heavy cream, and clear vanilla flavoring into a 3 to 4-quart heavy-bottomed saucepan over medium heat. Stir continuously until the butter has fully melted to create a smooth base.
Add and Cook Sugar Mixture: Gradually stir in the granulated sugar. Continue stirring constantly while bringing the mixture to a simmer, taking approximately 6 to 7 minutes. Let it simmer for an additional 3 minutes while stirring to ensure even cooking. Remove the pan from heat.
Melt White Baking Chips: Add the white baking chips to the hot mixture. Cover the saucepan and let it sit undisturbed for 3 to 4 minutes. Then stir until the chips have completely melted and the fudge mixture is smooth.
Incorporate Marshmallow Fluff: Add the marshmallow fluff and stir thoroughly until the mixture is fully combined and creamy.
Add Banana Mixture: Pour in the prepared banana flavor and yellow food color gel mixture, stirring constantly until the fudge color and flavor are evenly distributed.
Spread and Garnish: Use a silicone or offset spatula to spread the fudge evenly into the prepared baking dish. Sprinkle the crushed Nilla wafers evenly on top as an optional garnish. Cover the dish tightly with aluminum foil.
Set the Fudge: Allow the fudge to rest at room temperature for 30 minutes. Then refrigerate for at least 4 hours to fully set. Once set, lift the fudge out using the parchment paper and cut into a 5×5 grid to yield 25 pieces. Store refrigerated until serving.

Notes

Using a heavy-bottomed saucepan helps prevent burning and ensures even heat distribution.
If you don’t have banana flavoring, a small amount of mashed ripe banana can be substituted but may affect texture.
Ensure to stir continuously during the simmering step to avoid sugar crystallization.
The marshmallow fluff adds creaminess and sweetness; don’t omit for best texture.
Crushed Nilla wafers add a nice crunch but are optional.
Keep fudge refrigerated after setting to maintain its firm texture.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Stovetop
Cuisine: American

Keywords: Banana fudge, fudge recipe, creamy fudge, white chocolate fudge, marshmallow fudge, easy fudge, homemade fudge