📋 Root Beer Float Fudge Recipe

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

5 from 1 vote

📋 Root Beer Float Fudge Recipe

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 and a huge hit at bake sales!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword fudge, root beer, root beer float

Special Diet Vegetarian

Prep Time 15

setting time 1

Total Time 1 15

Servings servings

Calories 386kcal

Author Terri Gilson

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

US Customary - Metric

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.
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

Notes

*See post contents for important recipe information and tips!

Nutrition