Find out how to make this delicious easy microwave banoffee fudge
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It’s time for another easy microwave fudge recipe. I love classic fudge flavours, and in particular the chocolate orange or mint chocolate flavours. But sometimes it’s good to try something different and I kept thinking of banoffee pie. It wouldn’t be my pudding of choice – there’s so many others I’d prefer. But I thought it would translate well into a fudge. Not just banana fudge, but more interest and flavour with the addition of toffee and biscuits.
I wanted to keep the base fudge the same – condensed milk and chocolate. And then just add pieces to suggest the banoffee flavour. After all, no-one wants their fudge to remind them of children’s medicine…you can go too far with flavouring.
It was hard to decide what to do for the toffee flavour. You could swirl through some caramel on the top, but it might mean you need more chocolate to help it set as it’s a more liquid ingredient. So I decided to get toffees and chop them up. Ideally something like a toffee finger out of Quality Street would be best because it’s a softer toffee.
When you’re storing fudge in the fridge, the toffee will obviously get harder. But it turned out ok – leaving it out of the fridge for a short time before eating meant it was more chewable. But it’s nice to have the variation in textures.
For the ‘pie’ flavour I just used chopped up digestive biscuits which worked fine. You could make a cheesecake type biscuit base – crushed biscuits and melted butter, then let it set in the fridge before crumbling. Or use a ready made pie case. But who wants that hassle? Biscuits worked fine.
For bananas I’d ordered the dried banana chips, but my food shop delivered ‘chewy’ banana pieces instead. They worked fine in the fudge so whatever dried bananas you want to use, you can chop up and add. I’d avoid anything too overly sweet, as the fudge is sweet enough with the condensed milk. But don’t worry if you can’t get any plainer unsweetened ones. The chewier ones will give a different texture compared with the toffee.
Like with any fudge, make sure you line your pan with baking or parchment paper to help you remove it. This recipe fits in a 20×20 cm tin (I half the recipe to make another flavour with the leftover condensed milk, so just adapt the size of the container for the amount you’re making).
Making fudge in the microwave means it’s ready to go into the fridge to chill in around 5 minutes. It needs about 3 hours of chilling before it’s set enough to cut up and serve.
If you’re giving the banoffee fudge as a gift, either chop up pieces and put in a cellophane sweet bag, or in a treat tin. I prefer a tin because they’re reusable, and the recipient can keep the tin to use in future. I buy mine for Christmas from Home Bargains, but just keep an eye out in discount stores.
Find the recipe below, and if you make it, let me know how it is.
With toffee, biscuit and banana, this fudge takes just like banoffee pie
CourseDessert
CuisineAmerican
Keywordbanoffee, fudge, microwave
Prep Time5minutes
Cook Time5minutes
Chill time3hours
Total Time3hours10minutes
Ingredients
397gsweetened condensed milk1 tin
400g milk chocolatebroken up, or chocolate chips
40gdried banana chipschopped
handful handful of soft toffeeschopped
8-10digestive biscuitsbroken up
Instructions
In a microwavable bowl or jug melt the chocolate into the condensed milk. Check every 30 seconds or so until the chocolate is melted fully and stirred in. It should start coming away from the sides of the jug when stirred
Add the chopped toffee, banana and biscuits, then gently mix in
Pour into a lined tin or container, and put in the fridge to set for 3 hours.
Remove and chop into 1 inch squares.
Recipe Notes
Keep stored in the fridge because it will get a little soft after being left out. Watch out for the toffee getting hard – remove from the fridge for a minute or so before eating, depending on how hard your toffee is..You want to add chewy toffee, rather than have hard toffee to begin with.
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The most common culprit behind unset fudge is inaccurate temperature control. If the sugar mixture hasn't reached the correct temperature, your fudge won't set. Ensure you use a reliable candy thermometer and follow temperature guidelines meticulously to achieve the desired consistency.
Monitor the Temperature with a Candy Thermometer. If you end up with soft fudge that turns into a puddle in your hands or hard fudge that is a bit reminiscent of a crunchy candy, improper temperature is likely to blame. ...
Avoid Stirring Once the Mixture Comes to a Simmer. ...
Condensed milk is thicker and sweetened. If you want it to be the right consistency and flavor do not substitute. How can I make a fudge recipe without using evaporated milk? Evaporated milk is used to richen the texture of the fudge.
How can you fix soft fudge? Put it in a microwave safe bowl that is large enough that it won't boil over. Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
If your fudge turned out super sticky, or it didn't set as it cooled, it probably never got hot enough. This mistake is super easy to avoid if you use a candy thermometer and cook the fudge to the temperature specified in the recipe (usually between 234 and 239°F).
While you ultimately want crystals to form, it's important that they don't form too early. The key to successful, nongrainy fudge is in the cooling, not the cooking. The recipe calls for heating the ingredients to the soft-ball stage, or 234° F, then allowing it to cool undisturbed to approximately 110° F.
During cooking, sugar crystals can stick to the sides of the pan. If you stir the mixture, these crystals could fall in and crystallize a part of the sugar again.
Stir Constantly: Stir the fudge mixture continuously, especially during the melting process, to prevent burning and ensure even cooking. Use Sweetened Condensed Milk: Sweetened condensed milk adds sweetness and creaminess to fudge, creating a smooth texture.
With its very similar consistency, 1 cup of heavy cream can replace 1 cup of evaporated milk in sweet and savory dishes. While the flavor will be blander than evaporated milk's unique caramelized tones, the texture will be noticeably richer.
Thus, heavy cream can easily be substituted for recipes that call for evaporated milk. How to Substitute: For 12 ounces of evaporated milk, combine 3 ounces of whole milk and 9 ounces of heavy cream.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
Fudge is best stored at room temperature for 2 to 3 weeks wrapped up in its original wax paper. NEVER REFRIGERATE your fudge as this will draw out the moisture and leave you with dry, crumbly fudge.
The main reason is that your Fudge has not reached the optimum temperature. If your mixture only reaches 110 or 112 degrees Celsius it will always be soft. That's why we recommend investing in a sugar thermometer. Another reason your Fudge is not setting is that the ratio of liquid to sugar is too high.
It sounds like your fudge simply wasn't heated enough. Fudge is basically a superconcentrated syrup, and it sets when sugar dissolved in the water (from the butter and milk) comes out of solution as the mixture cools and forms crystals.
Put it in a microwave safe bowl that is large enough that it won't boil over.Reheat it to the boiling point and cook for about 3 more minutes. Then you can beat some powdered sugar into it if this doesn't make it set.
After the first two stirs, you'll notice that the milk bubbles and foams up as it expels moisture.Then, with each stirring, the milk will be thicker and more caramel colored. If after the 10 minutes, you like the color and consistency, stop!
How do you fix fudge that is too soft? Bring the fudge back to a boil with 1–2 US tbsp (15–30 ml) of cream. If your fudge is soft or runny, it probably didn't come up to a high enough temperature while it was cooking. Put it back into the saucepan and add 1–2 US tbsp (15–30 ml) of 35% fat whipping cream.
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