Tinklee's Root beer Float Fudge

1. 1

   prepare an 8x8 pan, line with foil, then grease with butter

2. 2

   in pan combine sugar, sour cream, salt, butter, cooking over med-high heat, stir until all is melted, cook till mixture reaches 234 (softball stage(to test for this drop a spoonful into a cup of cold water, mixture should make a softball that when taken out of the water can be flatten)) takes about 15mins

3. 3

   once it reaches the right temperature keep on heat and add white chocolate chips, marshmallow creme, stir till until all is mixed and smooth

4. 4

   remove from heat, add vanilla, working real fast here, pour half into a bowl and set aside, add root beer to remaining fudge, pour the root beer fudge in the pan, then quickly pour the white fudge over the top

5. 5

   working real fast take a table knife and run through fudge making a ribbon pattern, you must work fast or the fudge will become grainy and not set right

6. 6

   let sit for 2hrs, remove from pan and slice into squares, store in an airtight container, room temperature, for up to 1 week

No additional tips available.