Banana Pudding Fudge with Crunchy Vanilla Wafer Crust
By Victor Lang
Prep
20 min
Cook
10 min
Total
30 min
Servings
16
Level
Easy
Choose white chocolate chips that contain cocoa butter as one ingredient for this banana pudding fudge recipe. The white chocolate chips will give the fudge a yellow color and banana flavor from instant pudding, and the dried vanilla wafers will stay crunchy on top of the fudge (I like my vanilla wafers dry).
I use a saucepan with a heavy bottom and a silicone spatula and cook over low heat from start to finish. You can stir in the dry pudding mix and extract and cook for about 1 minute or until the fudge starts to thicken and pulls away from the pan sides. The fudge mixture should be opaque, not shiny, to minimize cocoa butter seepage into a greasy finish.
The wafer topping contains two different sizes of crumbs. I suggest pressing down gently on the crumbs with your hand while the topping is still warm. Do not pick off small crumbs that fill gaps between the larger crumbs. Some larger crumbs may be left on the bars after cutting. Use parchment paper hanging over two sides of the 8x8-inch pan to make it easier to lift out the bars without losing topping crumbs.
I cool fudge for at least 4 hours and slice it into 16 pieces with a warm, dry knife, wiping the knife between slices. I sliced through both layers of wafer. Whole pieces of fudge lifted off easily, and the wafer layer stayed together because I sliced through it, creating thicker slices.
Reasons to make this
- The white chocolate and condensed milk mixture, which includes butter, is divided into 16 large squares.
- Instant banana cream pudding coloring makes fudge a pale yellow and adds banana pudding flavor to fudge.
- Forty vanilla wafers supply trimmings and other materials to be sprinkled on top.
- A dry cookie topping gives each bite a contrasting texture with the soft center.
- An 8×8-inch pan can be used to make a layer of fudge thick enough to cut into squares.
- No baking is needed, and the cooking process uses low heat in one pot.
Ingredients
- •18 oz white chocolate chips (high quality, with cocoa butter as a primary ingredient)
- •14 oz sweetened condensed milk (396g)
- •¼ cup unsalted butter (57g)
- •3.4 oz instant banana cream pudding mix (96g, dry mix only)
- •1 tsp banana extract (5ml)
- •¼ tsp fine sea salt (1.5g)
- •40 cookies vanilla wafer cookies (about 150g, divided and crushed)
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
- 2
Divide the vanilla wafers in half. Pulse one half into fine crumbs in a food processor, coarsely break the other half, then mix both textures in a bowl.
- 3
Combine the sweetened condensed milk, butter, and salt in a heavy-bottomed saucepan over low heat. When the butter melts, stir in the white chocolate chips continuously until smooth and opaque.
- 4
Whisk in the dry instant banana cream pudding mix and banana extract. Stir over low heat for about 1 minute, until pale yellow, thick, and pulling away from the pan sides.
- 5
Pour the fudge into the prepared pan. Smooth the top with an offset spatula, then immediately cover it with the cookie mixture and press the crumbs firmly into the surface.
- 6
Refrigerate for at least 4 hours. Lift out the set fudge with the parchment and slice into 16 thick squares.
FAQ
Nutrition (per serving)
Calories
285
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
