Ingredients:
4-1/2 cups C&H Pure Cane Ultrafine Baker`s Sugar™
1 cup evaporated milk (not condensed)
1 cup butter
2 cups semi-sweet chocolate chips
2 cups bittersweet chocolate chips
2 tsp. vanilla extract
3/4 cup bananas, very ripe, mashed
1 cup pecans, chopped
Instructions:
Combine sugar, milk, and bananas in saucepan and boil for 6 minutes. Place butter and chocolate chips in large, heavy bowl. Pour sugar mixture over butter and chips. Add vanilla. Beat mixture with wooden spoon until it loses its gloss. Stir in pecans.
Part 2: below
Ingredients
1 cup C&H Pure Cane Ultrafine Baker`s Sugar™
1/2 cup buttermilk
1/3 cup corn syrup
1/2 cup butter, divided
2 cups C&H Pure Cane Powdered Sugar
1 tsp. vanilla extract
1/2 cup cherries, Maraschino, chopped (may use dried cherries)
1/2 cup dried pineapple, chopped
1/2 cup banana chips, dried and chopped
1/2 cup coconut, dried flaked, unsweetened
Instructions:
Combine sugar, buttermilk, corn syrup, and ¼ cup butter in saucepan and cook until the mixture reaches 240°F on a candy thermometer. Add remaining 1/4 cup butter, powdered sugar, and vanilla. Using different wooden spoon than you used for the Chocolate-Banana Fudge, beat mixture until it loses its gloss. Stir in cherries, pineapple, banana chips, and coconut. Pour half of chocolate fudge into greased or parchment-lined 9x13-inch pan. Cover with banana split fudge and finish with the remaining chocolate fudge. Chill until set.
Serving Size: Makes about 2-1/2 pounds
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