Root Beer Float Fudge

1. 1

   In a large saucepan, heat sugar, butter, salt and cream over medium heat, stirring until combined. Bring to a boil and stir continuously for 4 minutes.

2. 2

   Remove from heat. Quickly stir in white chocolate and marshmallow cream. Whisk it vigorously until smooth - be patient this will take a couple minutes.

3. 3

   Pour half of mixture into a parchment paper lined 13x9 baking dish.

4. 4

   To the remaining fudge, whisk in root beer extract. Stir until combined. Pour over the white fudge. Using a knife, swirl the two together to give it a marble effect.

5. 5

   Refrigerate 4 hours or overnight. Cut into bite size pieces and enjoy. Tastes great cold!

* Per serving · 4 servings · Values may vary.

No additional tips available.