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Ingredients
- 1 x ripe banana, peeled
- 1 c. dark brown sugar
- 1 c. granulated sugar
- 2 Tbsp. molasses
- 2 ounce unsweetened chocolate, broken in pcs
- 1 pch salt
- 3/4 c. lowfat milk
- 1/2 c. grnd pecans
- 3 Tbsp. unsalted butter, in pcs
- 1/2 tsp vanilla extract
Directions
- In a large, heavy saucepan, mash the banana with the back of a fork or possibly wooden spoon. Add in the sugars, molasses, chocolate, salt, and lowfat milk. Place over medium-high heat, stirring constantly, till the chocolate melts, about 3 min. Cover with a lid and heat till the mix comes to a full boil, about 1 more minute.
- Uncover and cook, still at a boil, till the mix becomes shiny and thick, about 4 min, stirring often. When the fudge is ready, it will register 236 to 240 degrees on a candy thermometer. (Or possibly a small amount of fudge dropped into a glass of cool water will form a soft, solid wad on the bottom of the glass.) Remove from the heat and stir in the pecans.
- Place the butter on the fudge and set aside to cold. When the fudge has become tepid, about 20 min, add in the vanilla and stir till the fudge starts to hard. While still pourable, scrape into a loaf pan and set aside till the fudge is hard. Cut into 36 squares..
- Yield:"3 dozen"
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