Chocolate Banana Fudge

Gather the ingredients.

Line an 8 x 8-inch pan with foil and spray the foil with nonstick cooking spray.

Pour the mashed banana into a measuring cup, and add enough whole milk to the cup to equal 3/4 cups of liquid. This will probably be around 1/2 cup of milk.

Place the milk-banana mixture, sugar, and salt in a medium saucepan over medium-high heat, and stir until the sugar dissolves. Wash down the sides of the pan with a wet pastry brush to prevent sugar crystals from forming.

Bring the mixture to a boil, and once boiling, insert a candy thermometer. Continue to cook the candy, stirring frequently to prevent scorching on the bottom, until it reaches 230 F/110 C on the thermometer.

Once at 230 F, remove the pan from the heat and add the chocolate, cubed butter, banana extract, and mini marshmallows. Stir until the chocolate, butter, and marshmallows melt and your mixture is completely smooth.

Scrape the fudge into the prepared pan and smooth it into an even layer.

Let the fudge cool and set at room temperature overnight, or in the refrigerator for at least 3 hours.

When set, remove the fudge and peel off the foil backing. Use a large sharp knife to cut the fudge into 1-inch pieces to serve.