Root Beer Float Fudge is a decadent and indulgent dessert that combines the classic flavors of root beer and vanilla ice cream in a rich and creamy fudge. This Root beer fudge recipe captures the sweet, nostalgic taste of root beer floats but in the form of candy! It's also easy and fun to make.
Root beer fudge is popular in the summer but great for any time of the year and a HUGE hit at community and school bake sales! This recipe was inspired by my Root Beer Float Cake.
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I have been making this root beer float fudge for years and it's a sweet treat that's always well-loved!
🥘Ingredients
You will need the following ingredients for this recipe:
- ¾ cup butter * I use unsalted butter
- 3 cups white granulated sugar
- 5 oz evaporated milk (2%) - about ½ a can
- 1 package white chocolate baking chips (8 oz) 225 g
- 2 jars (7 ounces each) marshmallow creme
- ½ teaspoon vanilla extract
- 2 teaspoons flavor * I use root beer concentrate (see variations and substitutions for extract)
- maraschino cherries
🔪Instructions
Line an 8 or 9-inch square baking pan with parchment paper. * Don't worry if it's even
In a large pot, combine sugar, milk, and butter.
Bring to a rapid boil over medium heat, stirring constantly.
*This will take about 10-12 minutes.
Cook and stir 4 minutes. *It's important you time this and stir constantly
Remove from heat. *This is what the color should look like
While removed from heat, stir in white chocolate chips and 1.5 containers marshmallow creme
*Reserve the remaining marshmallow creme for the topping/garnish
Stir until combined
*Do NOT return to heat
Pour one-third of the mixture into a small bowl; stir in vanilla.
Stir root beer concentrate into the remaining mixture
Immediately spread root beer portion of mixture onto prepared pan
*You need to work very quickly during this part so it doesn't harden
Drop vanilla mixture onto root beer mixture and swirl it in with a spatula or knife
Refrigerate for 1 hour or until firm.
Using the parchment as a handle, lift the fudge out of pan and onto a cutting surface.
Remove parchment and cut off rough edges
*I put the remaining fudge edge pieces in a Ziploc bag in the fridge or freezer
Cut fudge in half
Then cut it into bite size pieces (1-inch squares, approximately)
*Cut them 4x4 for 16 pieces or 4X5 for 20 pieces. You could even cut them 5X5 for 25 pieces
Add a dollop of marshmallow creme and a maraschino cherry just before serving
*Serve in cupcake liners
📖Variations & Substitutions
- Root beer concentrate - you could use root beer extract instead, but you'll need to use double (4 tsp)
- Butter -you can use salted butter, but it will cut the sweetness a little
- Marshmallow creme- make your own marshmallow creme out of marshmallows (see Pro tip below) or substitute marshmallow fluff. However, if you use marshmallow fluff, your fudge will have a different texture. It won't be as smooth and silky; it will be a little more dense/not as light.
- Straw - you could cut a straw and add it to the fudge for a really fun and cute look
💭Pro Tip
How To Substitute Marshmallows for Marshmallow Creme
You can make your own Marshmallow Creme substitute from marshmallows by combining one 16oz bag of marshmallows, 3 ½ tbsps of white corn syrup, and ⅛ teaspoon cream of tartar. Melt over a double boiler, stirring constantly, until smooth.
🍽Equipment
You will need an 8X8 pan , a large saucepan, spatulas and trivets (affiliate links) for this. You don't need a candy thermometer, as readiness is measured by time.
🌡️Storage
Store this fudge in the fridge in an airtight container for up to 5 days between pieces of parchment paper (or wax paper) but don't put the marshmallow creme and maraschino topping/garnish on until just before serving, if possible.
This fudge recipe freezes well, but again, I recommend adding the marshmallow creme and maraschino cherry once it's fully defrosted.
👪 Serving Size
This recipe makes 16 servings (cutting 4 rows of 4). However, you can make them smaller and get 25 servings by cutting 5 rows of 5. You can also double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust, but you'll need additional 8X8 pans.
If you love root beer or root beer floats, then treat your taste buds to this root beer fudge!
📋 Root Beer Float Fudge Recipe
Equipment
Ingredients
- ¾ cup unsalted butter divided
- 3 cups white granulated sugar
- 5 oz evaporated milk (2%) - about ½ a can
- 1 package white chocolate baking chips (8 oz) 225 g
- 14 ounces marshmallow creme (2- 7 ounces containers)
- ½ teaspoon vanilla extract
- 2 teaspoons root beer flavor (concentrate)
Garnish
- marshmallow creme (remaining ½ container of marshmallow creme)
- maraschino cherries
Instructions
*Instruction images will NOT print by default. Click the 'print images' box if you want them to print
- Line a 8 or 9-inch .-square baking pan with parchment paper. * Don't worry if it's not even
- In a large heavy saucepan, combine sugar, milk and butter.
- Bring to a rapid boil over medium heat, stirring constantly. This will take about 10-12 minutes
- Cook and stir 4 minutes. *It's important you time this and stir constantly
- Remove from heat. Stir in white chocolate chips and 1.5 (1 ½ containers) of marshmallow creme *reserve ½ container for the topping/garnish
- Stir until melted
- Pour one-third of the mixture into a small bowl; stir in vanilla extract.
- Add root beer concentrate to remaining fudge mixture
- immediately spread into prepared pan.
- Drop vanilla mixture over top and swirl in with knife or spatula
- Refrigerate 1 hour or until firm.
- Using parchment, , lift fudge out of pan.
- Cut off rough edges (these are edible so I put them in a Ziploc in the fridge or freezer)
- Cut into 1-2 inch squares *You can cut them 4x4 for 16 pieces or 4X5 for 20 pieces or even 5X5 for 25 pieces.
- Garnish with remaining half jar of marshmallow creme and maraschino cherries before serving
Terri Gilson
This Root Beer Float Fudge is something special. I've been making it for years and it never fails to bring smiles. It's got all the fun of a root beer float, but in a rich, creamy fudge form. Every time I bring it to a bake sale, it's one of the first things to go - kids and adults both love it!