This is the second recipe in the series of 12 recipes that I've decided to feature on Life in an RV this holiday season. I'd like to introduce Root Beer Float Fudge!
Root Beer Float Fudge
1/2 cup unsalted butter, cut up into small cubes
2 cups granulated sugar
3/4 cup full-fat sour cream (this is fudge and it's not the time to go all diet-y and try to use the low fat stuff...)
1 teaspoon sea salt
1-1/2 cups vanilla flavored chips
1 (7 ounce) jar marshmallow creme
2 teaspoons double strength vanilla extract
2-1/2 teaspoons root beer extract
Line a 9x9 baking pan with aluminum foil and spray with non-stick cooking spray.
In a medium saucepan, over medium heat, combine sugar, sour cream, salt and butter and cook, stirring constantly until butter melts and sugar is dissolved. When this happens, use a candy thermometer and cook the mixture until it reaches soft ball stage (140 degrees F). This can take 15-20 minutes, so don't rush it...just stir constantly.
Once the mixture reaches the desired temperature, leave it on the heat and add the vanilla chips and marshmallow creme and stir hard until the chips are melted and everything is incorporated and very smooth. Remove from heat and add the vanilla extract. Stir until the vanilla is fully mixed in. Remove and reserve 1 cup of the mixture and set aside. Add root beer extract to mixture left in the pan and mix it in completely.
Spread root beer mixture evenly into prepared baking dish and quickly add the reserved mixture to the top and swirl it in with a butter knife.
Let sit at room temperature for about 4 hours or until completely cooled. Remove from pan using the foil and cut into 1x1-inch squares.
This will freeze well or keep up to a week in an airtight container.