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.

pieces of root beer float fudge on cupcake liners, on a black try

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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🥘Ingredients
🔪Instructions 
📖Variations & Substitutions
💭Pro Tip
🍽Equipment
🌡️Storage
👪 Serving Size
📋 Root Beer Float Fudge Recipe

I have been making this root beer float fudge for years and it's a sweet treat that's always well-loved!

a piece of root beer float fudge being held up in front of a tray of more root beer float fudge

🥘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

sugar milk and butter in a light blue saucepan

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.

cooked sugar, milk and butter, removed from heat

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

white chocolate chips and marshmallow creme added to blue pot with sugar, milk and butter mixture

While removed from heat, stir in white chocolate chips and 1.5 containers marshmallow creme

*Reserve the remaining marshmallow creme for the topping/garnish

marshmallow cream and white chocolate chips completely combined

Stir until combined

*Do NOT return to heat

⅓ of mixture poured into glass bowl, with vanilla added and black spatula in bowl

Pour one-third of the mixture into a small bowl; stir in vanilla.

root beer concentrate stirred into remaining mixture

Stir root beer concentrate into the remaining mixture

root beer portion of mixture poured onto prepared pan

Immediately spread root beer portion of mixture onto prepared pan

*You need to work very quickly during this part so it doesn't harden

vanilla mixture swirled into root beer mixture

Drop vanilla mixture onto root beer mixture and swirl it in with a spatula or knife

Refrigerate for 1 hour or until firm.

root beer fudge lifted out of pan with parchment, on cutting board

Using the parchment as a handle, lift the fudge out of pan and onto a cutting surface.

root beer float fudge on back cutting board, with edges cut off

Remove parchment and cut off rough edges
*I put the remaining fudge edge pieces in a Ziploc bag in the fridge or freezer

fudge cut in half on black cutting board

Cut fudge in half

fudge cut into 1 inch squares on a black cutting board

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

a piece a root beer float fudge on a cupcake liner, with marshmallow fluff and cherry, with a straw in it on a blue surface

💭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.

a piece of root beer float fudge on a cupcake liner, in front of a black tray with more root beer float fudge pieces

👪 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!