Root Beer Float Fudge Recipe

I finally cracked the formula for Root Beer Fudge, and I have a surprising ingredient swap to share.

I never thought the idea would work, but this Root Beer Float Fudge begged me to try. Imagine pockets of fizzy nostalgia folded into a slab of creamy white chocolate chips with little clouds of mini marshmallows peeking through.

It tastes like that first sip of root beer with a twist, sometimes almost fizzy, sometimes just utterly indulgent. I messed around with flavors until it hit that sweet spot, and now every time I cut a piece people ask what I did different.

If you like wild sweets, this one belongs in your Root Beer Fudge Recipes file.

Ingredients

• White chocolate or vanilla melts: Very sweet, mostly sugar and fat, adds creamy texture, little protein.
• Sweetened condensed milk: Thick, super sweet, heavy carbs and calories, gives caramel like richness.
• Root beer syrup or concentrate: Tastes fizzy and spiced, adds bold flavor, mostly sugar, little nutrients.
• Mini marshmallows or marshmallow creme: Fluffy sweetness, mostly sugar, lighter texture, melts into creamy pockets.
• Unsalted butter: Adds silky mouthfeel, saturated fat and calories, helps set fudge firm.
• Vanilla extract: Tiny amount boosts depth, almost no calories, rounds flavors nicely.
• Pinch of fine sea salt: Cuts sweetness a bit, enhances flavor, negligible calories but adds minerals.
• Crushed root beer barrel candies or sprinkles: Crunchy sweet topping, more sugar, fun texture contrast, optional finish.

Ingredient Quantities

• 12 oz (about 2 cups) white chocolate chips or vanilla candy melts
• 14 oz (1 can) sweetened condensed milk
• 1/3 cup root beer syrup or concentrate (or about 1/2 cup strong reduced root beer)
• 1/2 tsp root beer extract (optional, for extra kick)
• 1 cup mini marshmallows or 1 cup marshmallow creme
• 2 tbsp unsalted butter, room temp
• 1 tsp vanilla extract
• Pinch fine sea salt
• 1/4 cup crushed root beer barrel candies or chocolate sprinkles for topping (optional)

How to Make this

1. Line an 8 inch square pan with parchment, leave extra hanging over two sides so you can lift the fudge out later, grease lightly with butter or non stick spray.

2. If you are using whole root beer instead of syrup, simmer about 1 cup on medium until reduced to roughly 1/2 cup and cool, otherwise measure your 1/3 cup root beer syrup or concentrate and set aside.

3. In a heatproof bowl set over barely simmering water or in bursts in the microwave on low, melt the white chocolate chips or vanilla candy melts with the sweetened condensed milk and the 2 tablespoons room temp butter, stirring often to keep it smooth, dont let it boil or the chocolate will seize.

4. Once mostly melted and smooth, remove from heat and whisk in the root beer syrup or reduced root beer, the 1/2 teaspoon root beer extract if using, the 1 teaspoon vanilla extract and the pinch of fine sea salt, taste and add a touch more extract or syrup if you want a stronger root beer note.

5. Fold in 1 cup mini marshmallows or 1 cup marshmallow creme; if using whole mini marshmallows gently press a few extra on top for texture, if using marshmallow creme stir it in until homogeneous.

6. Pour the mixture into the prepared pan and spread evenly with an offset spatula or the back of a spoon, tapping the pan on the counter once to remove any air bubbles.

7. Sprinkle 1/4 cup crushed root beer barrel candies or chocolate sprinkles over the top while the fudge is still soft so they stick, press very lightly so they embed a bit.

8. Let the fudge sit at room temperature until it cools a little, then chill in the refrigerator for at least 2 hours or until firm, you can also pop it in the freezer for 30 to 45 minutes to speed things up but dont freeze solid.

9. Lift the fudge from the pan using the parchment overhang, slice into squares with a sharp knife warmed under hot water and wiped dry for cleaner cuts, store in an airtight container in the fridge up to 1 week or freeze for longer storage.

Equipment Needed

1. 8-inch square baking pan lined with parchment, leave extra overhang so you can lift the fudge out later
2. Parchment paper and a pair of kitchen scissors
3. Small saucepan for reducing root beer or for sitting under a heatproof bowl if you do a double boiler
4. Heatproof mixing bowl or microwave safe bowl for melting the chocolate and mixing everything together
5. Rubber spatula and an offset spatula or the back of a spoon for spreading the fudge evenly
6. Whisk for smoothing in the syrup, extracts and salt
7. Measuring cups and spoons (1/3 cup, 1/4 cup, tablespoons and teaspoons)
8. Sharp knife and a cutting board, plus a towel to dry the knife after warming under hot water

FAQ

Root Beer Float Fudge Recipe Substitutions and Variations

• White chocolate chips (12 oz): Replace with 12 oz chopped white chocolate bar (better cocoa butter = smoother melt), or use 12 oz vanilla candy melts or white almond bark. Tip: chop bars small so they melt evenly and heat gently, or it’ll seize.
• Sweetened condensed milk (14 oz): Swap for 1 can coconut sweetened condensed milk to make it dairy free, or make a quick homemade version by simmering 2 cups whole milk with 2/3 cup sugar until reduced to about 14 oz. Pro tip: low heat and lots of stirring stops scorching.
• Root beer syrup/concentrate (1/3 cup): Use 1/2 cup strong reduced root beer (simmer 1 cup soda till roughly half), or sub 2 tsp root beer extract plus 1-2 tbsp brown sugar to taste. Taste as you go so it doesn’t get overly sweet.
• Mini marshmallows (1 cup): Swap for 1 cup marshmallow creme/fluff, or 1 cup chopped regular marshmallows, or use vegan marshmallows for a plant based option. Tip: fold into warm fudge so they soften but don’t totally melt unless you want swirls.

Pro Tips

1) Melt the white chocolate very gently, using a double boiler or short microwave bursts and stir constantly. If it starts to look grainy stop heating and whisk in a spoon of warm sweetened condensed milk or a tiny bit more butter, that usually brings it back together.

2) Want stronger root beer notes? Reduce the soda more or add extract but add the extract a little at a time cause it can get fake tasting fast. Also taste as you go, syrup can be super sweet so you may need to balance with a tiny pinch more salt or less added vanilla.

3) Use mini marshmallows if you want little chewy pockets, fold them in quickly and press a few on top for texture. If you want a totally smooth fudge use marshmallow creme, but stir it in off the heat so it doesnt thin the mixture too much.

4) For neat squares warm a sharp knife under hot water and wipe it dry between cuts, or score the surface lightly before it fully sets so the pieces break clean. Store layers separated by parchment in an airtight container in the fridge and let pieces sit a few minutes at room temp before eating so the flavors open up.