This Root Beer Fudge reminds me of my childhood. Not that I ever had root beer fudge as a kid but I did eat a lot of fudge and loved the taste of root beer.
It wasn’t until a handful of years ago that I really noticed that there’s was all kinds of gourmet type fudges out there. As a kid, it was pretty much chocolate or maple fudge.
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Fudge is pretty easy to make. The key is to have a good thermometer on hand. The temperature of the mixture is key to a good fudge.
While I prefer a digital thermometer, you can also use an old-school candy thermometer. In my experience, you want to reach a temperature between 237°F and 239°F before removing it from the heat source.
I have found that finding Root Beer Concentrate or Root Beer Extract can prove to be pretty challenging. I opted to order mine off of Amazon.
If you have a hard time locating the Root Beer Concentrate or extract, or simply don’t care for the flavor of Root Beer, check out my Peanut Butter Fudge recipe.
Gather your Ingredients
You will need the following ingredients to make this Root Beer Fudge recipe (see recipe card for quantities): Unsalted Butter, White Sugar, Evaporated Milk, White Baking Chips, Marshmallows Cream, Vanilla Extract and Root Beer Concentrate.
How to Make Root Beer Fudge
- Line a 9 x 13 baking dish with foil. Grease the foil with butter or a non-stick spray.
- In a large saucepan, combine sugar, evaporated milk, and butter. Bring to a boil over medium heat stirring constantly for about 4 minutes until the temperature is between 234°F and 239°F.
- Remove from heat. Stir in the white baking chips and marshmallow until the mixture is completely melted.
- Add a third of the fudge mixture to a small mixing bowl. Add vanilla extract and mix well.
- Stir in the root beer concentrate to the remaining fudge that doesn’t have the vanilla added to it. Pour the root beer mixture into the baking dish. Add the vanilla mixture over the root beer mixture. Let the mixture sit in the fridge for approximately 1 hour until firm to the touch.
- Remove the fudge from the baking dish by lifting it out by the foil. Cut into desired size, approximately 1-inch cubes.
Root Beer Fudge
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Ingredients
- ¾ Cup Unsalted Butter
- 3 Cups White Sugar
- 5 oz Evaporated Milk
- 12 oz White Baking Chips
- 7 oz Marshmallow Cream
- ½ Tsp Vanilla Extract
- 2 Tsp Root Beer Concentrate
Instructions
- Line a 9 x 13 baking dish with foil. Grease the foil with butter or a non-stick spray
- In a large saucepan, combine sugar, milk, and butter. Bring to a boil over medium heat stirring constantly for about 4 minutes until the temperature is between 234°F and 239°F.
- Remove from heat. Stir in the white baking chips and marshmallow until the mixture is completely melted.
- Add a third of the fudge mixture to a small mixing bowl. Add vanilla extract and mix well.
- Add the root beer concentrate to the remaining fudge that doesn't have the vanilla added to it. Pour the root beer mixture into the baking dish. Add the vanilla mixture over the root beer mixture. Let the mixture sit in the fridge for approximately 1 hour until firm to the touch.
- Remove fudge from baking dish by lifting it out by the foil. Cut into desired size, approximately 1-inch cubes.
I must admit I am not a fan of root beer, but after making this fudge for a party, I fell in love with it. It is very creamy. A 5 star in my book.