Root Beer Float Fudge
This Root Beer Float Fudge is a creamy, no-thermometer fudge made with white chocolate, sweetened condensed milk, and root beer concentrate, marbled with a vanilla “ice cream” swirl for nostalgic soda-shop flavor.
Ingredients
- 3 cups white chocolate chips about 18 oz / 510 g; use good-quality chips for best melting
- 14 oz sweetened condensed milk one can; do not substitute evaporated milk
- 4 tablespoons unsalted butter about 1/2 stick / 56 g, cut into pieces
- 2 teaspoons root beer concentrate or root beer extract start with 2 teaspoons, add up to 1 teaspoon more to taste
- 2 teaspoons pure vanilla extract divided, for the base and vanilla swirl
- 1/4 teaspoon fine sea salt to balance sweetness
- brown gel food coloring a few drops, optional, for root beer-colored swirl
- nonstick spray or butter for greasing the pan
- white or chocolate sprinkles optional, for garnish
- mini marshmallows optional, chopped tiny for a foamy “float” effect
Instructions
- Lightly grease an 8×8-inch (or 9×9-inch for thinner pieces) square baking pan with nonstick spray or butter. Line with parchment paper, leaving an overhang on two sides like a sling for easy removal.nonstick spray or butter
- For stovetop: Add about 1 inch of water to a medium saucepan and place a heatproof bowl on top, making sure the bottom of the bowl does not touch the water. For microwave: Use a large microwave-safe bowl instead.
- Add the white chocolate chips, sweetened condensed milk, and butter to the bowl. For stovetop, heat over medium-low, stirring often, until mostly melted and smooth. For microwave, heat in 30-second bursts, stirring well after each, until melted and creamy. Do not overheat; white chocolate scorches easily.3 cups white chocolate chips, 14 oz sweetened condensed milk, 4 tablespoons unsalted butter
- Remove the bowl from heat. Stir in the fine sea salt and 1 teaspoon of the vanilla extract. The mixture should be thick but pourable. If it seems too stiff, stir in 1–2 teaspoons of milk or cream until smooth.2 teaspoons pure vanilla extract, 1/4 teaspoon fine sea salt
- Carefully pour about 1 cup of the fudge mixture into a separate small bowl to create the vanilla “ice cream” portion. To the smaller bowl, stir in the remaining 1 teaspoon vanilla. To the main bowl, add 2 teaspoons root beer concentrate and a few drops of brown gel food coloring if using. Stir well, taste, and add up to 1 more teaspoon concentrate if you prefer a stronger root beer flavor.2 teaspoons root beer concentrate or root beer extract, 2 teaspoons pure vanilla extract, brown gel food coloring
- Pour the root beer fudge from the main bowl into the prepared pan. Spread it evenly with a spatula. Tap the pan gently on the counter to smooth the top and release any air bubbles.
- Spoon the vanilla fudge in dollops over the root beer layer. Use a butter knife or skewer to gently swirl the two fudges together. For bold ribbons, swirl less; for a softer marbled look, swirl a bit more, but avoid overmixing so the colors don’t fully blend.
- If desired, sprinkle the top with mini marshmallows, white or chocolate sprinkles, or crushed root beer candies. Press very gently so they adhere to the surface.white or chocolate sprinkles, mini marshmallows
- Cover the pan and refrigerate for 2–3 hours, or until the fudge is fully set and firm enough to cut. In a warm kitchen or during hot weather, allow up to 4 hours.
- Lift the fudge from the pan using the parchment sling and place it on a cutting board. Use a sharp knife to cut into 1-inch squares or rectangles, wiping the blade between cuts for clean edges. Serve at cool room temperature.
Notes
Use good-quality white chocolate chips for the smoothest texture; cheaper chips can become pasty or grainy. Add root beer concentrate gradually and taste as you go—too much can make the flavor bitter or medicinal. Avoid overheating the white chocolate; gentle heat and frequent stirring help keep it creamy. Swirls don’t have to be perfect—once sliced, even uneven marbling looks pretty. This fudge is rich, so cut smaller squares for serving or gifting. Storage: Keep in an airtight container at cool room temperature for up to 4–5 days, in the fridge for up to 2 weeks, or freeze for 2–3 months (well wrapped).
Nutrition
Calories: 140kcal
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