Find out how to make this delicious easy microwave banoffee fudge
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.
Easy microwave banoffee fudge
With toffee, biscuit and banana, this fudge takes just like banoffee pie
- 397 g sweetened condensed milk 1 tin
- 400 g milk chocolate broken up, or chocolate chips
- 40 g dried banana chips chopped
- handful handful of soft toffees chopped
- 8-10 digestive biscuits broken up
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.
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.