Preparation:
In a saucepan combine the bananas, chocolate, brown and granulated sugars, milk, ssalt and corn syrup. Stirring constantly, Cook mixture over medium until sugars dissolve. If sugar crystals form on the sides of the pan, wipe them off with a pastry brush dipped in water. Cook over medium heat, stirring the mixture occasionally to prevent sticking, until it reaches the soft ball stage 236 degrees. Remove pan from heat. Add butter, without stirring cool the mixture until it reaches the lukewarm stage 110-degrees. Add vanilla extract; beat fudge until it loses its gloss and starts to thicken. Pour into buttered loaf pan measuring 4-1/2 x 8-1/2" . Sprinkle the fudge with the chopped walnuts, gently press them into the fudge with back of a spoon. When cool and firm cut fudge into 32 pieces. |
