Root Beer Float Fudge
This Root Beer Float Fudge is a no-bake layered fudge that tastes like a classic root beer float, with a creamy root beer layer on the bottom and a vanilla “ice cream” layer on top. Perfect for nostalgic parties, dessert platters, and make-ahead gifting.
Ingredients
- 2 cups white chocolate chips good-quality; for root beer layer
- 1 can (14 oz / 396 g) sweetened condensed milk for root beer layer
- 1/4 cup root beer soda not diet
- 2 teaspoons root beer concentrate or extract if using extract, start with 1 1/2 teaspoons and adjust to taste
- 1/8 teaspoon fine sea salt for root beer layer
- brown food coloring optional, a few drops to deepen root beer color
- 1 1/2 cups white chocolate chips for vanilla layer
- 2/3 cup sweetened condensed milk for vanilla layer
- 1 1/2 teaspoons pure vanilla extract
- 2 tablespoons heavy cream or half-and-half optional but recommended; for vanilla layer
- 1 pinch fine sea salt for vanilla layer
- butter or nonstick spray for greasing pan
- parchment paper for lining pan
Instructions
- Line an 8x8-inch square baking pan with parchment paper, leaving overhang on two sides as handles. Lightly grease the parchment with butter or nonstick spray.
- In a medium, heavy-bottomed saucepan, add 2 cups white chocolate chips and the full can (14 oz / 396 g) of sweetened condensed milk. Set over low heat and stir gently until the chips are almost melted.
- When the chocolate is mostly melted, pour in the root beer soda, root beer concentrate or extract, and 1/8 teaspoon fine sea salt. Continue stirring over low heat until smooth, shiny, and thick. If using, add a few drops of brown food coloring and stir to reach a caramel-brown root beer shade.
- Scrape the root beer fudge into the prepared pan and spread it evenly. Tap the pan gently on the counter to help it settle and smooth out. Refrigerate for 15–20 minutes, until just set but not rock hard.
- In a clean saucepan over low heat, add 1 1/2 cups white chocolate chips, 2/3 cup sweetened condensed milk, and 2 tablespoons heavy cream or half-and-half. Stir constantly until almost smooth, then remove from heat and stir in 1 1/2 teaspoons vanilla extract and a pinch of fine sea salt. Continue stirring 30–60 seconds until slightly thickened.
- Remove the pan with the root beer layer from the fridge. The surface should feel set but still slightly soft. Gently pour or spoon the vanilla fudge over the root beer layer and spread evenly to the edges, working fairly quickly.
- For a swirled look, before the vanilla layer firms up, drag a butter knife through both layers in gentle figure-eights to create a marbled root beer float effect.
- Cover the pan lightly (for example, with a piece of foil laid loosely on top) and refrigerate for 2–3 hours, or until completely firm. In a warm kitchen or if you added extra liquid, chill up to 4 hours.
- Use the parchment handles to lift the fudge out of the pan and transfer it to a cutting board. With a sharp knife, cut into about 1-inch squares or desired size. For clean cuts, warm the knife in hot water, wipe dry, cut a few pieces, and repeat.
Notes
Storage: Keep in an airtight container at room temperature for up to 3–4 days if your kitchen is cool and dry, separating layers with parchment. For longer storage and firmer texture, refrigerate up to 2 weeks. To freeze, freeze squares in a single layer, then transfer to an airtight container and freeze for 2–3 months. Thaw in the fridge or at room temperature until cool but not icy. Tips: Don’t skip the pinch of salt in each layer—it balances the sweetness. Keep heat low when melting white chocolate to avoid scorching or seizing. Root beer concentrate is stronger than extract, so start small and adjust to taste. This fudge is rich; cut smaller pieces for party platters.
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