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Root Beer Float Fudge

 Root Beer Float Fudge
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 best seller at school bake sales. —Jennifer Fisher, Austin, Texas
81 ServingsPrep: 15 min. Cook: 15 min. + chilling


  • 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 McCormick® Pure Vanilla Extract
  • 2 teaspoons root beer concentrate


  • 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.
  • 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.
  • To remaining mixture, stir in root beer concentrate; immediately
  • spread into prepared pan. Spread vanilla mixture over top.
  • Refrigerate 1 hour or until firm.
  • 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. Yield: about 3 pounds.

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Root Beer Float Fudge (continued)

Nutritional Facts: 1 piece equals 74 calories, 3 g fat (2 g saturated fat), 6 mg cholesterol, 19 mg sodium, 12 g carbohydrate, 0 fiber, trace protein.