So it was 2 a.m. I was standing around waiting for my freshly baked bread to cool when I saw the bottle of root beer extract on the shelf in my breakfast room.
Out of the blue, I decided that I should try to make a fudge that tastes just like a root beer float.
Success! I could eat pounds of this stuff, but I’ve only had little nibbles here and there. Now the orange chocolate fudge that I make from my Black Gold Fudge? I really have trouble staying away from that.
Here is my recipe for root beer float fudge. Like just about everything else I’ve made and blogged this summer and fall, it is in no way a healthy, natural, organic product. It’s all fun, naughty gooyness! An added bonus is that it’s an absolute no-brainer. If you can melt butter, you can make this yummy treat. No candy thermometer required!
3/4 stick salted butter
Dash of pink Himalayan salt
1 tsp. root beer extract
1/2 to 1 T heavy cream
3 c. confectioner’s sugar
In a medium sized saucepan over low heat, melt the butter. Stir in the salt and root beer extract. Mix in the confectioner’s sugar, adding cream as needed to make a smooth mixture. Spread into a parchment lined 9X9″ square baking dish. Chill until firm. Cut into squares.
I turned half the last batch into truffles by rolling scoops of chilled fudge into 1″ balls. Then I dipped them in white chocolate. Whoops! Big temptation. I don’t know if I want them all to sell at the market on Saturday or if I want them to come back home with me.
Yield: Approximately 1lb.