Description
Discover four distinct fudge varieties ranging from creamy banana to spicy Fireball, each offering a unique texture and flavor profile for any occasion.
Ingredients
- 1 cup unsalted butter (cut into cubes)
- 4 cups granulated sugar
- 1/2 cup whole milk
- 1/2 cup mashed ripe banana
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips
- Pinch salt
- 1 cup unsalted butter (softened to room temperature)
- 1 box (7 ounces) marshmallow fluff
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 4 cups powdered sugar (sifted)
- Optional food coloring
- 1 cup unsalted butter (cubed)
- 1 cup Fireball Cinnamon Whisky
- 3 cups granulated sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 12 ounces bittersweet chocolate chips
- Pinch salt
- 1 cup unsalted butter (cubed)
- 3 cups granulated sugar
- 1/2 cup pure maple syrup
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
- 12 ounces semi-sweet chocolate chips
- 1 cup chopped walnuts (toasted)
- Pinch salt
Instructions
- Line an 8×8 inch pan with parchment paper; combine butter, sugar, milk, and mashed banana in a saucepan over medium-low heat until melted and dissolved (5 mins); increase heat to medium-high and boil for exactly 4 minutes until 234°F–236°F; remove from heat and cool undisturbed for 5 minutes; stir in chocolate chips, vanilla, and salt until glossy; pour into pan, tap to release bubbles, and cool at room temperature for 2 hours before cutting into 1-inch squares.
- Line a 9×9 inch pan with parchment paper; beat softened butter and marshmallow fluff on medium speed for 2-3 minutes until pale and fluffy; add vanilla and salt and beat until incorporated; gradually add sifted powdered sugar one cup at a time, beating on low then medium for 2 minutes until light and airy; spread firmly into the pan, refrigerate for 2 hours until firm, and cut into 1-inch squares.
- Line an 8×8 inch pan with parchment paper; combine butter, Fireball whisky, sugar, and evaporated milk in a saucepan over medium heat until melted and dissolved; bring to a rolling boil and cook for 5 minutes until 238°F; remove from heat and let sit undisturbed for 5 minutes; stir in chocolate chips, vanilla, and salt until smooth; pour into pan, cool at room temperature for 2-3 hours until firm, and cut into small squares.
- Line an 8×8 inch pan with parchment paper; combine butter, sugar, maple syrup, and evaporated milk in a saucepan over medium heat until melted and dissolved; increase heat to medium-high and boil for 4-5 minutes until 234°F–236°F; remove from heat and cool undisturbed for 5 minutes; stir in chocolate chips (if using), vanilla, and salt until melted; fold in toasted walnuts; pour into pan, cool at room temperature for 2 hours or refrigerate for 1 hour, and cut into 1-inch squares.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1
- Calories: 150
- Sugar: 15g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: Banana Fudge Tips: If the fudge becomes grainy, it was likely stirred before cooling sufficiently; re-melt with a splash of milk and ensure you wait the full cooling time next time. Marshmallow Fluff Fudge Tips: Ensure the butter is truly softened, not melted, or the fudge will be too soft to hold its shape; chill for an additional 30 minutes if it feels too sticky to handle. Fireball Fudge Tips: Because this fudge contains alcohol, store it in a sealed container at room temperature for up to 1 week; refrigeration may be necessary if the kitchen is very humid. Maple Walnut Fudge Tips: Always toast your walnuts in a dry skillet for 3-5 minutes before adding them to the fudge to release their oils and intensify the flavor.