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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 81 |
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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. Ingredients:
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 |
Directions:
1. Line a 9-in.-square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy 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 small bowl; stir in vanilla.
3. To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm.
4. Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator. Yield: about 3 pounds.
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