Recipe: Banana Fudge (2)

BANANA FUDGE (using evaporated milk)

3 cups sugar
1 small can (5.33 fluid oz.) evaporated milk, undiluted
1/3 cup regular milk
3 tbsp. light corn syrup
1 cup pureed ripe bananas (approximately 3 medium)
2 tbsp. butter
1 tsp. vanilla
1 cup coarsely broken walnuts

In a 3 quart heavy saucepan stir together the sugar, evaporated milk, regular milk, corn syrup, and bananas. Bring to a boil, stirring constantly. Continue boiling, stirring often, until a candy thermometer registers 236 degrees (soft-boil stage).

Remove from heat and add the butter, do not stir. Cool without stirring to 110 degrees (bottom of pan will feel warm).

Add vanilla and nuts and beat until mixture holds its shape. Turn into a buttered 8 inch square pan. Cool completely. Cut into squares.

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BANANA FUDGE (using light cream)

3 1/2 cups sugar
1 cup light cream
1/4 cup butter or margarine
3 tbsp. light corn syrup
1/2 tsp. salt
1 cup mashed bananas (3 medium-size)
1 tbsp. vanilla
1/2 cup chopped walnuts

In heavy 2 1/2 quart saucepan, add sugar, cream, bananas, butter, corn syrup, and salt over moderate heat, bring mixture to a boil, stirring constantly. Continue boiling until mixture reaches soft ball stage when dropped in cold water.

Cool without stirring until bottom of pan feels warm to the touch.

Add vanilla and walnuts. Heat until candy becomes thick and starts to lose its gloss. Pour into a buttered 8x8x2-inch cake pan. Let stand until firm.

Makes about 3 pounds of fudge