Instructions: In a large, heavy saucepan, mash the banana with the back of a fork or wooden spoon. Add the sugars, molasses, chocolate, salt, and milk. Place over medium-high heat, stirring constantly, until the chocolate melts, about 3 minutes. Cover with a lid and heat until the mixture comes to a full boil, about 1 more minute.

Uncover and cook, still at a boil, until the mixture becomes shiny and thick, about 4 minutes, stirring often. When the fudge is ready, it will register 236 to 240 degrees on a candy thermometer. (Or a small amount of fudge dropped into a glass of cold water will form a soft, solid wad on the bottom of the glass.) Remove from the heat and stir in the pecans.

Place the butter on the fudge and set aside to cool. When the fudge has become tepid, about 20 minutes, add the vanilla and stir until the fudge starts to firm. While still pourable, scrape into a loaf pan and set aside until the fudge is firm. Cut into 36 squares..

Yield:"3 dozen"

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.