Banana Fudge Teardrops Recipes

Steps:

• Line an 8 inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan. Combine sugar, milk, corn syrup, banana, and salt in large 3 quart saucepan. Mix thoroughly. Bring to boil on high heat, stirring constantly. Reduce heat to medium and continue to boil mixture without stirring until it reaches 238F or until a small amount forms a soft ball in cold water. Remove from heat and stir in nutmeg, vanilla, and butter. Let cool to 120F. Beat the mixture until it becomes very thick and loses some of its gloss. Quickly pour into a buttered 8" square pan.

Steps:

• 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.

Steps:

• Heat the oven to 160C/fan 140C/gas 3. Butter and line the base of a 900g loaf tin. Mix together the bananas, eggs, butter, toffee yogurt and sugar, until well combined. Sift the flour and baking powder together and fold into the mixture, then fold in three-quarters of the pecan nuts and half the toffees.
• Spoon the mixture into the tin and level the top. Sprinkle on the remaining nuts and toffees. Bake for 50-55 mins until the loaf is risen and feels springy. Cool in the tin, then remove and peel off the lining. Will keep, wrapped, in an airtight container, for up to 3-4 days.