3-1/2 c. sugar
1/2 tsp. salt
1 c. light cream
1/2 tsp. butter
3 tbsp. light corn syrup
1 c. mashed ripe bananas
1 tsp. vanilla
1/2 c. chopped med. fine walnuts
Into heavy 2-1/2 quart saucepan turn the sugar, salt, butter, cream, syrup and bananas. Over moderate heat bring to boil, continue boiling on low heat until mixture reaches 238 degrees. Cool with out stirring until thermometer drops to 110 degrees or until pan feels warm to touch. Add vanilla, nuts, beat until candy becomes thick. Turn into 8×8 inch buttered pan. Let stand until firm and cut into 1 inch squares. Makes about 3 pounds.
Banana Marshmallow Squares
1 (18.25 ounce) box yellow cake mix
1/2 cup butter
1 cup nuts, chopped
3 1/4 cups miniature marshmallows
1 small box Instant vanilla pudding
2 ripe bananas, mashed
Crust: Preheat oven to 350 degrees F. Grease a 9 x 13-inch baking pan.
In large bowl combine cake mix, butter, eggs and nuts. Blend well. Press 1/2 into bottom of pan; reserve remaining for topping.
Filling: In double boiler, melt marshmallows, stirring constantly, until smooth. Add dry pudding mix and bananas to melted marshmallows. Spread evenly over dough. Crumble remaining dough over filling. Bake 20 to 25 minutes or until dough is golden brown.