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Recipe Summary

Yield: Makes four dozen pieces

Ingredients

Ingredient Checklist

3 medium bananas, peeled and cut into pieces

1/3 cup Ghee

1 cup sugar

3/4 teaspoon ground ginger

3/4 teaspoon ground cinnamon

2 sheets edible silver leaf

Vegetable-oil cooking spray

Gallery

Recipe Summary

Yield: Makes four dozen pieces

Recipe Summary

Yield: Makes four dozen pieces

Recipe Summary

Yield: Makes four dozen pieces

Yield: Makes four dozen pieces

Makes four dozen pieces

Ingredients

Ingredients

  • 3 medium bananas, peeled and cut into pieces
  • 1/3 cup Ghee
  • 1 cup sugar
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 2 sheets edible silver leaf
  • Vegetable-oil cooking spray

Directions

Spray a 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan with cooking spray; set aside. Place bananas in a medium bowl, and mash with a fork until fairly smooth (or place in the bowl of a food processor and process). Set aside.

Heat 2 tablespoons ghee in a heavy, medium saucepan over medium-low heat. Add the bananas and sugar. Cook, stirring constantly with a wooden spoon, over medium-low heat until combined. Gradually drizzle in the remaining ghee while stirring until all the moisture evaporates. Stir the sides and corners of the pan as well as the bottom until mixture becomes sticky and brown, 10 to 15 minutes. Add the ginger and cinnamon, and continue to cook, stirring, until mixture is very thick and comes together to form a loose ball around the spoon, 10 to 20 minutes more. Transfer immediately to the prepared pan, and pat or spread out until even. Let cool to room temperature, about 2 hours. (Fudge may be made up to this point up to 1 day ahead – but not longer or it will not cut neatly. Leave at room temperature.)

Loosen the edges of the fudge from the pan with a paring knife or small offset spatula. Turn out the fudge onto a parchment-lined work surface. Leave fudge as is, with smooth-side up. Working in a draft-free area, transfer silver leaf to the surface of the fudge by quickly turning the silver leaf over onto the fudge, with the paper on top. Rub gently with your fingers on the paper to help the silver leaf stick to the fudge. Peel off the paper; discard. Repeat with second sheet if needed.

Cut shapes from the fudge with teardrop cutters, or any small cutters. Fudge may also be cut in a diamond pattern or into squares, using a sharp kitchen knife. (If fudge is too soft to cut neatly, transfer to the refrigerator for 30 minutes to harden slightly.) Once cut, fudge is best eaten the same day.

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All Reviews for Banana-Fudge Teardrops

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Reviews:

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All Reviews for Banana-Fudge Teardrops

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest