I used LorAnn root beer flavor when testing this recipe. If you use other brands, you should taste the fudge while preparing it and make adjustments, as different brands have different strengths.
- 4 oz (1/2 cup) butter, cubed
- 14 oz (2 cups) granulated sugar
- 6 oz (3/4 cup) sour cream, not light
- 1/2 tsp salt
- 1 package (12 oz) white chocolate chips
- 1 jar (7 oz) marshmallow cream
- 1.5 tsp vanilla extract
- 2 tsp root beer flavor
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
2. In a medium saucepan, combine the sugar, sour cream, salt, and butter over medium heat. Stir until the sugar and the butter melt, and insert a candy thermometer. Continue to cook, stirring frequently to prevent scorching, until the mixture reaches 236 F (113 C) degrees on the thermometer. This will take approximately 10-15 minutes.
3. Once the fudge reaches the proper temperature, take it off the heat and immediately add the white chocolate chips and the marshmallow cream. Stir constantly until the cream is incorporated and the white chocolate melts, and the mixture is smooth and homogeneous.
4. Add the vanilla extract, and stir it in. Working quickly, pour about a cup of the fudge into a bowl and set aside. Add the root beer flavoring to the remaining fudge in the saucepan, and pour it into the prepared pan.
5. Quickly pour the reserved white fudge on top of the root beer layer, drizzling it over the whole pan, using a spatula if necessary to scrape it from the bowl. Take a table knife and run it through the fudge in a swirling motion, creating brown and white ribbons of color on the surface. It is important that these steps happen very fast, otherwise the fudge will begin to set and will look grainy and lumpy when swirled.
6. Allow the fudge to sit at room temperature until set, about 2-3 hours, or for an hour in the refrigerator. Remove the fudge from the pan using the foil like handles. Cut into small one-inch squares to serve. Root Beer Float Fudge will keep in an airtight container at room temperature for up to a week, or in the refrigerator for two weeks.