Root beer float fudge
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A white chocolate fudge swirled with root beer flavor and marshmallow cream, like a root beer float in bite-size pieces. Best served cold.
Ingredients
- 3 cups granulated sugar
- ¾ cup unsalted butter
- 1 cup heavy whipping cream
- pinch of salt
- 3 cup white chocolate morsels
- 1½ cup marshmallow cream
- 3 teaspoons root beer concentrate (McCormick works well)
Equipment
- saucepan
- whisk
- hand mixer
- 9×13-inch pan
Directions
- In a large saucepan, warm the sugar, butter, salt, and cream until combined. Bring to a boil and stir nonstop for 4 minutes.
- Take it off the heat. Quickly stir in the white chocolate and marshmallow, then whisk hard until smooth (this takes a couple of minutes, and an electric mixer works best).
- Pour half of the mixture into a parchment-lined 13×9 baking dish. Whisk the root beer concentrate into the remaining fudge, pour it over the white fudge, and swirl with a knife.
- Refrigerate for 4 hours or overnight, then cut into bite-size pieces.
Notes
Keep in the refrigerator up to two weeks for best flavor; tastes best cold, but can be stored at room temperature. Safety: boiling sugar syrup; use a large pan.
Nutrition
Serving: 34g | Calories: 153kcal | Carbohydrates: 20g | Protein: 0.8g | Fat: 8.1g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 13mg | Potassium: 36mg | Fiber: 0g | Sugar: 20g | Vitamin A: 165IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0mg
Nutrition is an estimate per serving from USDA FoodData Central, for 48 pieces; heavy whipping cream counted as heavy cream, cup marshmallow cream counted as marshmallows. Brands and portions vary, so use it only as an approximation.