Root Beer Float Fudge

Name: Root Beer Float Fudge
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: about 3 pounds
Ingredients: 1 teaspoon plus 3/4 cup butter, divided; 3 cups sugar; 1 can (5 ounces) evaporated milk; 1 package (10 to 12 ounces) white baking chips; 1 jar (7 ounces) marshmallow creme; 1/2 teaspoon vanilla extract; 2 teaspoons root beer concentrate

TEST KITCHEN APPROVED

32 Reviews

Total Time:Prep: 15 min. Cook: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Jennifer Fisher, Austin, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 29, 2023

My children have always loved root beer floats, so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a bestseller at school bake sales. —Jennifer Fisher, Austin, Texas

Test Kitchen Tips

For the best texture and smoothest top, spread the fudge quickly, reworking it as little as possible.

Styling tip: Don't flatten the bottom layer; let it have some peaks and valleys to create a marbled look.

Root Beer Concentrate

This recipe was tested with McCormick root beer concentrate.

Watch How to Make Root Beer Float Fudge

TEST KITCHEN APPROVED

Root Beer Float Fudge

Contest Winner

32 Reviews Add your review

Yield:about 3 pounds

Prep:15 min

Cook:15 min

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Ingredients

1 teaspoon plus 3/4 cup butter, divided
3 cups sugar
1 can (5 ounces) evaporated milk
1 package (10 to 12 ounces) white baking chips
1 jar (7 ounces) marshmallow creme
1/2 teaspoon vanilla extract
2 teaspoons root beer concentrate

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Directions

1
Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes.

2
Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla.
3
To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm.
4
Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.