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, TX
PREP: 15 MIN. • COOK: 15 MIN. + CHILLING • MAKES: ABOUT 3 POUNDS
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
1. Line a 9-in.-square baking pan with foil; grease foil with 1 teaspoon butter. In a 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 bowl; stir in vanilla.
3. To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread the vanilla mixture over the top. Refrigerate 1 hour or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store the fudge between layers of waxed paper in an airtight container in the refrigerator.
NOTE This recipe was tested with McCormick root beer concentrate.
HOW TO
FOIL A PAN FOR FUDGE
Fudge recipes often instruct you to line the pan with foil and to butter the foil before pouring in the fudge mixture. That way, when the fudge cools, you can easily lift foil and fudge out of the pan and cut the fudge into squares. Cutting the fudge outside the pan prevents the pan from being scratched by the knife and allows for more evenly cut pieces.