This Easy 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, along with my Strawberry Milkshake Cookies and this Butter Tart Slice. 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!
If you love fudge, be sure to try my Microwave Sugar Cookie Fudge and my Microwave Easter Egg Fudge!
🥘Ingredient Notes
You will need the following ingredients for this recipe:
- Butter. I use unsalted butter because I like to control the salt in my recipes. The salt content in salted butter varies by brand.
- Evaporated milk. Make sure you are using 2%.
- Root Beer Extract* I use root beer concentrate .
- Maraschino cherries. Make sure that you get cherries with stems, also known as "cocktail cherries."
Please see recipe card for full list of ingredients and quantities
📖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 slightly 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 16-oz bag of marshmallows, 3 ½ tablespoons of white corn syrup, and ⅛ teaspoon cream of tartar. Melt over a double boiler, stirring constantly, until smooth.
🔪Step-by-Step: How to Make Root Beer Fudge
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
Expert Recipe Tips
- Use root beer concentrate for bold flavor. Root beer extract works in a pinch, but concentrate gives the deepest, most authentic root beer float taste.
- Don’t overheat after adding chocolate and marshmallow creme. Once you add the white chocolate chips and marshmallow creme, do not return the pot to the heat. This can cause the mixture to seize or become grainy.
- Timing is everything. Boil the sugar mixture for the full 10–12 minutes, then stir vigorously for exactly 4 minutes off the heat. This timing is key to achieving the perfect creamy texture.
- Work quickly once flavors are added. The fudge begins to set fast. Have your pan prepared in advance and add the root beer and vanilla mixtures promptly so they swirl easily.
- Use parchment paper with overhang for easy removal. This makes lifting the fudge out of the pan a breeze and ensures cleaner cuts.
- Heat your knife for clean cuts. Run a sharp knife under hot water and wipe it dry before slicing the fudge. This helps make neat, smooth cuts, especially important if you're making it for a bake sale.
- Decorate just before serving. Add the marshmallow creme and cherry garnish at the last minute for the freshest appearance and to prevent sliding or melting if the fudge warms slightly.
- Store between parchment layers. To keep pieces from sticking together in the fridge or freezer, store them with parchment or wax paper between layers.
- Don’t skip cutting off the edges. Trimming the edges not only improves presentation but gives you a little stash of “baker’s samples” to snack on or freeze for later.
🌡️Storage
Store this root beer float fudge recipe 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 serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust, but you'll need additional 8X8 pans.
❔Recipe FAQ's
Yes! This recipe is designed to be made without a candy thermometer, as long as you follow the boiling and stirring times closely. Use a timer to ensure accuracy during the 10–12 minute boil and 4-minute post-boil stir.
If your fudge didn’t set, it’s likely due to undercooking the sugar, butter, and milk mixture. Be sure to bring it to a rapid boil and cook for a full 4 minutes while stirring constantly. Also, avoid skipping the cooling step before swirling in the vanilla portion.
You can make it up to 2 weeks in advance and freeze it without the topping. Just thaw it in the fridge a day before serving and add the marshmallow creme and cherries before presenting.
No, root beer soda won’t provide enough flavor intensity and can affect the texture of the fudge due to its liquid content. It’s important to use a concentrated form like root beer extract or concentrate for the best result.
If you love root beer or root beer floats, then treat your taste buds to this root beer fudge!
More Bake Sale Treats
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📋 Easy 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
- 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.3 cups white granulated sugar, 5 oz evaporated milk (2%), ¾ cup unsalted 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/garnish1 package white chocolate baking chips (8 oz), 14 ounces marshmallow creme
- Stir until melted
- Pour one-third of the mixture into a small bowl; stir in vanilla extract.½ teaspoon vanilla extract
- Add root beer concentrate to remaining fudge mixture2 teaspoons root beer flavor (concentrate)
- 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 servingmarshmallow creme, maraschino cherries
Notes
- Use root beer concentrate for bold flavor. Root beer extract works in a pinch, but concentrate gives the deepest, most authentic root beer float taste.
- Don’t overheat after adding chocolate and marshmallow creme. Once you add the white chocolate chips and marshmallow creme, do not return the pot to the heat. This can cause the mixture to seize or become grainy.
- Timing is everything. Boil the sugar mixture for the full 10–12 minutes, then stir vigorously for exactly 4 minutes off the heat. This timing is key to achieving the perfect creamy texture.
- Work quickly once flavors are added. The fudge begins to set fast. Have your pan prepared in advance and add the root beer and vanilla mixtures promptly so they swirl easily.
- Use parchment paper with overhang for easy removal. This makes lifting the fudge out of the pan a breeze and ensures cleaner cuts.
- Heat your knife for clean cuts. Run a sharp knife under hot water and wipe it dry before slicing the fudge. This helps make neat, smooth cuts, especially important if you're making it for a bake sale.
- Decorate just before serving. Add the marshmallow creme and cherry garnish at the last minute for the freshest appearance and to prevent sliding or melting if the fudge warms slightly.
- Store between parchment layers. To keep pieces from sticking together in the fridge or freezer, store them with parchment or wax paper between layers.
- Don’t skip cutting off the edges. Trimming the edges not only improves presentation but gives you a little stash of “baker’s samples” to snack on or freeze for later.
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!