📋 Easy Root Beer Float Fudge Recipe

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

5 from 1 vote

📋 Easy Root Beer Float Fudge Recipe

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 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

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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/garnish
1 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 mixture
2 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 serving
marshmallow creme, maraschino cherries

Notes

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.

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.

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