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Root Beer Float Fudge

My children have always loved root beer floats so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a best-seller at school bake sales. —Jennifer Fisher, Austin, Texas
  • Total Time
    Prep: 15 min. Cook: 15 min. + chilling
  • Makes
    about 3 pounds

Ingredients

  • 1 teaspoon plus 3/4 cup butter, divided
  • 3 cups sugar
  • 1 can (5 ounces) evaporated milk
  • 1 package (10 to 12 ounces) white baking chips
  • 1 jar (7 ounces) marshmallow creme
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons root beer concentrate

Directions

  • Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes.
  • Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla.
  • To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm.
  • Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

Test Kitchen Tips
  • For the best texture and smoothest top, spread quickly with as little manipulation as possible.
  • Styling tip: Don't flatten the bottom layer; let it have some peaks and valleys to create a marbled look.

  • Editor's Note
    This recipe was tested with McCormick root beer concentrate.
    Nutrition Facts
    1 piece: 74 calories, 3g fat (2g saturated fat), 6mg cholesterol, 19mg sodium, 12g carbohydrate (11g sugars, 0 fiber), 0 protein.