This just sounded like too much fun not to try. And the recipients of it went nuts and couldn’t wait to get the recipe. I know it seems like alot of work to make homemade fudge and candies, standing at the stove stirring a pot and watching a thermometer, but it does go a long way and really is pretty simple. This was a great way to mix up the usual flavors with something a little more fun and unusual, and was a big hit!
ROOT BEER FLOAT FUDGE
4 cups sugar
1/2 cup corn syrup
1/2 cup cream
1 cup milk
1 tsp salt
1 T vanilla
2 tsp root beer extract or flavoring
2 1/2 cups mini marshmallows
In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
Remove from the heat and stir in vanilla and root beer flavoring.
Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
(Don’t stir during this time.)
After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature. As it cools it will lighten in color. Cut into squares and serve.
Can be stored at room temperature or in the fridge, tightly sealed.
(We always prefer fudge cold, so we store it in the fridge.)
Recipe source: Mel’s Kitchen Cafe, originally from Chocolates & Confections from the Culinary Institute of America
Ingredients
- 4 cups sugar
- 1/2 cup corn syrup
- 1/2 cup cream
- 1 cup milk
- 1 tsp salt
- 1 T vanilla
- 2 tsp root beer extract or flavoring
- 2 1/2 cups mini marshmallows
Instructions
- In a large pot, combine the sugar, corn syrup, cream, milk, and salt.
- Cook over medium heat, stirring constantly until temperature reaches 236 degrees, using a candy thermometer.
- Remove from the heat and stir in vanilla and root beer flavoring.
- Pour into a 9 by 13 inch dish and leave undisturbed for an hour to cool to room temperature.
- (Don’t stir during this time.)
- After the hour, pour into a large bowl and mix on medium speed with mixer for about 3 minutes, or by hand with a wooden spoon for about 6 minutes.
- When the fudge begins to lighten in color, lose a little of the shine, and thicken slightly, stir in the marshmallows and stop mixing.
- Butter a 9 inch baking pan and spread in mixture and let set for at least 1 hour at room temperature. As it cools it will lighten in color. Cut into squares and serve.
- Can be stored at room temperature or in the fridge, tightly sealed.
- (We always prefer fudge cold, so we store it in the fridge.)
