2 Ingredient Banana Fudge Recipes
2-INGREDIENT BANANA FUDGE
Provided by Ashley Thomas
Number Of Ingredients 4
Steps:
- Puree the bananas in a blender.
- Melt 1 tablespoon of coconut oil in a non-stick saute pan over medium heat and then add the banana puree.
- Stir continuously for about 20 minutes.
- Add 1 tablespoon of coconut oil, stir until well combined, then add the final tablespoon of coconut oil and continue to stir for another 10 minutes, or until the banana mixture turns dark and sticky.
- Spoon the banana mixture onto a greased plate or in a parchment-lined loaf pan and allow it to cool in the fridge.
- Cut the fudge while it's cold, then allow it to come to room temperature before serving.
EASY TWO-INGREDIENT PEANUT BUTTER FUDGE
This is the easiest and best peanut butter fudge recipe you will ever find. It is only two ingredients! How can you go wrong with that?!?
Provided by Jennifer Johnson
Categories Desserts Candy Recipes Fudge Recipes Peanut Butter
Time 1h6m
Yield 36
Number Of Ingredients 2
Steps:
- Line an 8-inch square baking pan with waxed paper.
- Spoon peanut butter and cream cheese frosting into a microwave-safe bowl; heat in microwave on high for 30 seconds. Stir mixture and heat again in microwave for 30 seconds; stir again until completely blended.
- Pour mixture into the prepared baking pan. Refrigerate until chilled, about 1 hour.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 8.4 g, Fat 9.4 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 2.3 g, Sodium 87.8 mg, Sugar 6.4 g
TOO-EASY FUDGE (2 INGREDIENTS)
Found in Pampered Chef's Spring 2003 Season's Best. You can use any flavour icing or chips so use your imagination. The consultant doing my cousin's bridal shower used vanilla icing and white chocolate chips-Yummy! Cook time is cool time
Provided by Pamela
Categories Candy
Time 1h2m
Yield 1 square pan
Number Of Ingredients 2
Steps:
- Place both in a glass measuring cup.
- Microwave on HIGH 40- 60 seconds, stirring at 20 second intervals. (Chips may not be completely melted). Stir until chips are melted, and mixture is smooth.
- Method 1: Pour mixture into 8 x 8 square pan lined with parchment paper.
- If desired, sprinkle nuts, mini marshmallows,or chocolate chips on top.
- Cool in fridge 30- 60 minutes or until firm.
- Cut into squares and serve.
- Method 2: Cool mixture slightly, to 80 degrees F Transfer mixture to a icing bag with a large star tip.
- Pipe small rosettes onto a cooled surface, such as a cutting board.
- Cool for 5-10 minutes and then continue with remaining batter.
- Serve or chill.
- Makes approx 90 pieces.
Nutrition Facts : Calories 3404.3, Fat 168.9, SaturatedFat 80.8, Cholesterol 69.5, Sodium 1062.4, Carbohydrate 464, Fiber 14.3, Sugar 415.4, Protein 28.1
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