#VANILLA PUDDING FUDGE RECIPE SKIN#

(If not served immediately, the pudding will keep in the refrigerator for up to 3 days, with plastic wrap intact. This recipe for vanilla fudge with condensed milk is the perfect holiday season baking idea that can be gifted, used for dessert or to tick the sweet treat box. Top with the vanilla wafer mixture and serve. Whisk the pudding until it is soft and smooth, about 30 seconds, and then divide it between the custard cups. Slice the banana quarters crosswise into 1/2-inch pieces and divide between 6 custard cups or martini glasses (sprinkle with a squeeze of lemon juice if you like-this helps prevent browning). Slice the bananas in half crosswise and then slice in half lengthwise so you have 4 quarters.Carefully pour the fudge mixture into the 8 x 8 inch pan. Stir with a wooden spoon until the chocolate chips are completely melted.

Pour the sugar and cream mixture over the other ingredients. (The crumbs can be stored in an airtight container for up to 5 days at room temperature or frozen for up to 2 months re-crisp in a 325☏ oven for 6 to 7 minutes if necessary.) Stir the sugar mixture constantly once in comes to a boil. Remove from the oven and set aside to cool. Add sweetened condensed milk and banana pudding. Microwave in 30-second intervals, stirring often, until bark is completely melted. Place white bark in a microwave-safe bowl. Use a spoon to evenly stir in the melted butter, transfer to the prepared baking sheet, and toast in the oven until brown and fragrant, 12 to 15 minutes. Prepare an 8x8-inch pan by lining it with aluminum foil or parchment paper. Transfer them to a small bowl and stir in the sugar, cinnamon, and salt. Using a rolling pin or a flat-bottomed saucepan or pot, crush the vanilla wafers until they're coarsely ground. Place the wafers in a resealable plastic bag and seal (make sure there is no air in the bag prior to sealing). Line a rimmed baking sheet with parchment paper and set aside. While the pudding sets, heat the oven to 325☏.

#VANILLA PUDDING FUDGE RECIPE SKIN#

Press a piece of plastic wrap onto the surface of the pudding to prevent a skin from forming. Add the vanilla and butter and gently whisk until the butter is completely melted and incorporated.Cook while constantly whisking until the pudding is glossy and quite thick, 1 1/2 to 2 minutes longer.

Pour the mixture back into a clean medium saucepan (cleaning the saucepan prevents the pudding from scorching), add the banana liqueur, and whisk over medium-low heat until it thickens, about 2 minutes. Once the bottom of the bowl is warm, slowly whisk in the remaining hot milk. Remove from the heat and whisk a little at a time into the egg mixture. Bring the milk to a boil in a medium saucepan.

Whisk the egg yolks, sugar, cornstarch, and salt together in a medium bowl and set aside.

Vanilla pudding fudge recipe