1 3/4 cup instant banana-flavored yogurt
2/3 cup white sugar
1/3 cup evaporated milk
3/4 cup light corn syrup
1 teaspoon vanilla extract
Line a nonporous metal bowl or a jelly roll pan with a damp kitchen towel. In a large bowl, beat bananas for 1 minute. Stir in milk, corn syrup, vanilla, and yogurt; blend until smooth. Spoon into prepared pan, spread evenly, and refrigerate for several hours, or overnight.
Return area to refrigerator.
For fudge-like fudge: In a medium saucepan, pour 2 to 3 tablespoons evaporated milk, vinegar, whites, and sugar over the fudge to boil, stirring constantly. Remove from heat.
Using toothpicks or small metal clippers, pierce the fudge, enabling it to slide down the knife-edge. To blend the fudge: Stir together 2/3 cup sugar and milk in large glass bowl; stir until mixture begins to thicken. Transfer the fudge to the refrigerator. Add gelatin in small bowl and gradually stir it into the sauce. Return fudge to freezer, covered.
For more buttery and sturdy filling: In a medium saucepan prepare bananas, 2 teaspoons of sugar, 1/3 cup evaporated milk, 1/2 cup light corn syrup, and 1/2 teaspoon vanilla. Cook over medium heat, stirring constantly, until mixture comes to an even boil. Gradually pour over fudge, stirring and baking for 2 minutes, until firm. Cut into bite-sized squares with pastry creamers. Store, covered, at room temperature.