Bananas Foster Fudge Recipe

Ingredients

• 1 cup (2 sticks) unsalted butter
• ¼ cup Swerve confectioners’-style sweetener or equivalent amount of powdered erythritol or monk fruit
• 1 (8-ounce) package cream cheese, softened, or mascarpone
• 1½ tablespoons unsweetened (unflavored or vanilla) almond milk, store-bought or homemade (or unsweetened [unflavored or vanilla] hemp milk for nut-free)
• 1 teaspoon banana extract or a few drops of banana oil
• ¼ teaspoon fine sea salt

1. In a large saucepan, melt the butter over medium-high heat. Bring to a low boil and continue to cook, whisking often, until the butter turns a deep brown color, about 8 minutes. Do not allow it to turn black.
2. Remove from the heat and add the sweetener. Whisk well to combine.
3. Using a hand mixer on low speed, mix in the cream cheese, almond milk, banana extract, and salt until combined.
4. Line an 8-inch square baking pan with parchment paper, allowing the paper to drape over the sides for easy removal. Pour the mixture into the prepared pan and refrigerate overnight. It will thicken a lot.
5. Invert the pan over a cutting board to release the fudge. Peel away the parchment and cut the fudge into 1-inch cubes. Store in an airtight container in the fridge for up to 1 week or in the freezer for up to 1 month.