Fabulous Rootbeer Float Fudge

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Looking for a UNIQUE and Sweet Treat? Do you like RootBeer?  It’s one of the MOST popular flavors ever!  

This fudge is in an exclusive class all it’s own.  Why? because it brings out the best of treats = root beer AND ice cream = yummy:)

I have TWO ways for you to make this amazing fudge after my terrific readers emailed me with requests for options of intensity for this fudge.  SO, guess what? I created one with a more intense flavor and the other with a mild flavor, so you can choose how you like it.  Let’s head on over to the next page and get the recipes!

Root Beer Float Fudge 

Option 1 is a light root beer flavored candy.  Option 2 is an intense flavored fudge.

You can see from the picture at the TOP, one-third layer of the fudge is white, compared to the picture at the bottom of this post; that the candy is half-and-half white and dark fudge. The difference comes from following option #1 or #2 when making this fabulous candy. #1 is the TOP picture and #2 is the BOTTOM picture.

Ingredients:

#1 Option

1 tsp. plus ¾ cup real butter, divided

3 cups granulated sugar

5 oz. canned evaporated milk (1 small can)

10-12 oz. white baking chips

7 oz. marshmallow crème

½ tsp. vanilla extract

2 tsp. root beer concentrate (in with the spices and extracts, used in making homemade root beer)   

 

#2 Option

1 tsp. plus ¾ cup real butter, divided

3 cups granulated sugar

5 oz. canned evaporated milk (1 small can)

10-12 oz. white baking chips

7 oz. marshmallow crème

1 tsp. vanilla extract

2 Tbl. root beer concentrate (in with the spices and extracts, used in making homemade root beer) 

Directions:

Line an 8×8” or 9×9” baking pan with foil; grease foil with the 1 tsp. butter.

In a large heavy saucepan, combine the sugar, milk and ¾ cup butter.

Bring to a boil over medium heat, stirring constantly.  Cook and stir for 4 minutes.

Remove pan from the heat. 

Stir in the baking chips and marshmallow crème until melted.

My recommendations for a nice balance of flavors:

IF using 2 teaspoons Root Beer Concentrate, set aside 1/3 of the white mixture into a bowl, to be the ‘float’ portion of the fudge.  Stir in the vanilla.

IF using 2 Tablespoons Root Beer Concentrate, set aside 1/2 of the white mixture into a bowl, to be the ‘float’ portion of the fudge.  Stir in the vanilla.

To the remaining 1/3 OR 1/2 of the mixture (depending on the amount of root beer concentrate you chose to use) stir in the root beer concentrate.

Immediately spread into the prepared pan.

Working quickly, to the set aside one-third OR one-half of remaining fudge mixture, add in 1-2 Tablespoons of milk.

Just enough to make it spreadable, but not thin or runny.

Pour this mixture on top of the root beer mixture and spread evenly without disturbing the bottom layer

Refrigerate 1 hour or until firm. Using the foil, lift the fudge out of the pan. Remove the foil and cut fudge into 1-inch squares.             

Extra root beer concentrate produces a darker, more rich result as shown below

Store between layers of waxed paper in an airtight container in the refrigerator.

Makes about 3 pounds.

Adapted from a Taste of Home recipe

Copyright Carrie Groneman, A Mother’s Shadow 2014

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