Root Beer Float Fudge: Soda Shop Favorite

This fantastic recipe came to me via another blogger (thanks, Aimee at Schugary Sweets!) and I immediately thought it would be the perfect choice to share after our deliciously nostalgic trip to Zaharakos Ice Cream Parlor and Museum yesterday.

I also thought it would be the perfect thing to send to my Mum before she went into the hospital for treatment last week, so all these tasty little squares of fudge got wrapped up and shipped off to New York - well, all but one or two (for quality control purposes, of course!), and those one or two were delicious!

This recipe is packed with great, old-fashioned root-beer flavor and is so simple that it takes the all measuring and guess work out of candy-making. I think it would make a great base recipe for experimenting with other flavors (maple? almond? peppermint? butterscotch?). It is incredibly sweet, so don't be afraid to cut your pieces up small and serve it slightly chilled for the most authentic root beer float experience!

Root Beer Float Fudge
original recipe here

3 cups granulated sugar
3/4 cup butter
1 cup heavy cream
pinch of salt
3 cups white chocolate chips
1 1/2 cups marshmallow cream
3 teaspoons root beer extract

Line a 9x13-inch baking dish with parchment paper. Set aside.

In a large saucepan over low heat, stir sugar, butter, salt and cream until melted and well combined. Bring to a boil and stir continuously for 4 minutes.

Remove saucepan from heat and quickly stir in white chocolate chips and marshmallow creme. Stir until well combined and smooth. Mixture may be thick so don't be afraid to stir hard for a couple of minutes!

Working quickly before the mixture hardens, pour half into the prepared baking dish and spread with a knife or spatula. Stir root beer extract into remaining fudge mixture until well combined. Pour over white fudge and swirl the two layers using a knife. Refrigerate at least four hours. Cut into small squares and enjoy cold or room temperature.

A few notes: The recipe, as written, must make a huge batch because even a half recipe produced lots and lots of delicious fudge! The half recipe uses the better part of a 12-ounce bag of white chocolate chips and makes just enough to pour into an 8x8-inch dish. To ship the fudge, I wrapped each individual piece in wax paper - I thought this gave them a cute, old-fashioned look. Apparently they didn't fare too well in the heat, but since they were individually wrapped, this was easily fixed by firming them up in the fridge for a few hours. I personally think they taste best cold, anyway!

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