Banana Fudge with White Chocolate and Banana Extract Recipe
Introduction
Banana fudge with white chocolate and banana extract is a quick, no-bake treat that cuts into neat squares for easy sharing. It blends creamy white chocolate with a hint of banana flavor, set in a simple 8×8 pan for convenient portions.
Ingredients
- 2 cups white chocolate chips (good quality chips work best)
- 1 can sweetened condensed milk (14 oz)
- 2 tablespoons butter (unsalted)
- 1 teaspoon banana extract
- ¼ teaspoon salt
Instructions
- Step 1: Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides for handles.
- Step 2: Combine the white chocolate chips, sweetened condensed milk, and butter in a medium saucepan.
- Step 3: Heat over low-medium heat, stirring constantly, until the mixture is completely melted and smooth. Do not let it boil.
- Step 4: Remove the pan from the heat, then immediately stir in the banana extract and salt until fully incorporated and glossy.
- Step 5: Pour the fudge into the prepared pan and use a spatula to spread it into an even layer.
- Step 6: Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Step 7: Lift the fudge from the pan using the parchment overhang, place it on a cutting board, and slice it into 36 small squares. Serve chilled.
Tips & Variations
- For a marble effect, whisk in 1/4 cup melted semisweet chocolate after melting the white chocolate mixture.
- Try folding in chopped toasted walnuts or pecans into the batter before spreading in the pan for a banana nut variation.
Storage
Store refrigerated in an airtight container for up to 1 week. Keep the fudge chilled for best texture and clean slices when cutting.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Common question 1?
How should I serve banana fudge? Serve in small chilled pieces. Use parchment to lift from the pan, and rinse the knife in hot water between cuts for clean slices.
Common question 2?
Can I make it ahead? Yes. The fudge can be prepared and kept refrigerated for later serving. It will firm up more as it chills.
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Banana Fudge with White Chocolate and Banana Extract Recipe
- Total Time: 25 min
- Yield: 36 squares 1x
- Diet: Vegetarian
Description
A no-bake banana-flavored fudge made with white chocolate and banana extract, set in an 8×8-inch pan and cut into 36 bite-sized squares for easy sharing.
Ingredients
Ingredients
- 2 cups white chocolate chips
- 1 can sweetened condensed milk (14 oz)
- 2 tablespoons unsalted butter
- 1 teaspoon banana extract
- ¼ teaspoon salt
Instructions
- Line the pan,Line an 8×8-inch square pan with parchment paper, leaving overhang on the sides for handles.
- Combine ingredients,In a medium saucepan, combine white chocolate chips, sweetened condensed milk, and butter.
- Gentle heat,Cook over low-medium heat, stirring constantly until the mixture is completely melted and smooth. Do not let it boil.
- Flavor and glossy finish,Remove the pan from the heat, immediately stir in banana extract and salt until fully incorporated and glossy.
- Set in pan,Pour the fudge into the prepared pan and spread into an even layer with a spatula.
- Chill,Refrigerate for at least 4 hours, or preferably overnight, until completely firm.
- Slice and serve,Lift the fudge from the pan using parchment overhang, place on a cutting board, and slice into 36 small squares. Serve chilled.
Notes
- For a marble effect, swirl in 1/4 cup melted semisweet chocolate before setting.
- To enhance texture, fold in chopped toasted walnuts or pecans before pressing into the pan (optional).
- Rinse the knife with hot water between cuts to keep slices clean.
- Best stored covered in the refrigerator for up to 2 weeks.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: banana fudge, white chocolate, no-bake dessert, banana extract, fudge squares, 8×8 pan
