This is one of my all-time favorite fudges to make. It is super simple, yet tastes amazing. Now the first time I made it, I did not add the white chocolate drizzle or sprinkles and it looked more like butter than fudge, but I was okay with that. Most banana fudge recipes call for a crust and my guess is so that it doesn’t look like butter, but I’ve not found one that really adds to the overall taste, so I make mine without a crust. To make really smooth fudge, you’ll need to stir quite a bit; otherwise it turns out a bit gritty. I’ve also used a double boiler to melt everything and that seems to lessen the amount of stirring needed.
- 3 cups white chocolate chips
- 2 Tablespoons butter
- 1 can sweetened condensed milk (14 oz.)
- 1 box instant banana cream pudding mix (3.4 oz.)
- 1 jar marshmallow cream (7 oz.)
- 1 cup of white chocolate melted for drizzle for the top (if desired)
- ½ cup of sprinkles for the top (if desired)
In a large sauce pan combine the white chocolate chips, butter, and sweetened condensed milk.
Stir over medium heat until melted and smooth.
Add the pudding mix and stir for 2 minutes (at a minimum).
Spoon in the marshmallow cream and stir until melted and smooth again.
Spray a 9x13 pan with non-stick spray, then pour in the fudge mixture.
Refrigerate a few hours or until hard.
Drizzle with melted white chocolate and top with sprinkles (if desired).
Remove the fudge from the pan and cut into small squares