For the last two days of fudge week I have some unique fudge flavors for you. Today’s recipe is for a root beer float fudge. You get a yummy creamy root beer flavored fudge topped with fluffy white marshmallows to resemble to foam on top of a root beer float.
This recipe is one that requires a candy thermometer, but is worth making if you are willing to give it a try. The way you make this fudge is just like the a recipe that my husband’s grandmother would make. She had a delicious chocolate recipe that she made every year at Christmas. I have made the recipe a few times.
Now with the way my husband’s grandma would make it, you had to beat the fudge forever with a wooden spoon. This task was given to my hubby’s grandpa when grandma made it, and he would cuss behind grandma’s back about having to do it. One time when we were making it we actually broke the spoon in the process. Now days, you don’t have to use a wooden spoon unless you really want to get a good arm work out. You can use a Kitchen Aid mixer instead. Now, I don’t know if any other mixer is strong enough, but I have done it with my Kitchen Aid.
The other thing about this recipe is you need to know what temperature is soft ball on your candy thermometer. Don’t go by what the candy thermometer says. This temperature can vary based upon where you live. Here in Utah it is 230 degrees. It can also vary slightly with each candy thermometer too.
By the way, t’is the season of giving and I have another giveaway going on right now! Be sure to enter!
- 4 cups sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 1 cup milk
- 1 tsp salt
- 1 Tbsp pure vanilla extract
- 2 tsp root beer extract/flavoring
- 1 1/2 cups mini marshmallows
- Grease a 9×13 inch pan and one foil lined 9 x 9 inch pan with butter; set aside.
- In a 4-quart saucepan, combine the sugar, corn syrup, cream, milk and salt. Cook over low until combined and the sugar is dissolved.
- Turn heat up to medium and clip a candy thermometer to the side of the pot Cook the mixture, stirring constantly with a heatproof rubber spatula, until the mixture reaches soft ball stage (for here in Utah that is 230 degrees) .
- Remove the pot from the heat and stir in the vanilla and root beer extracts.
- Pour the mixture into the greased 9X13 pan.
- Leave the pan undisturbed to cool at room temperature for 1 hour. (Do not stir during this step or the fudge can turn to sugar.)
- When cool enough, pour the mixture into the bowl of your kitchen aid.Using the paddle attachment mix for approximately 3 minutes. It is done mixing when the fudge begins to lighten in color, lose a bit of it’s shine and thicken slightly.
- Pour mixture into the 9 x9 foil lined baking pan and spread evenly with an offset spatula.
- Pour mini marshmallows evenly oven the fudge and lightly press into the fudge.
- Allow the fudge to set and crystallize for 1 hour or longer at room temperature. It will lighten in color as it cools.
- Remove fudge from the pan using the foil and cut into desired pieces and serve.
- The fudge should be stored tightly covered at room temperature or refrigerated tightly sealed for longer storage.
Recipe adapted from Mel’s Kitchen Cafe.