Graces Root Beer Fudge Recipes

ROOT BEER FLOAT FUDGE

Steps:

• Line a 9-in. square baking pan with foil; grease foil with 1 teaspoon butter. In a large heavy saucepan, combine sugar, milk and remaining butter. Bring to a rapid boil over medium heat, stirring constantly. Cook and stir 4 minutes., Remove from heat. Stir in baking chips and marshmallow creme until melted. Pour one-third of the mixture into a small bowl; stir in vanilla., To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm., Using foil, lift fudge out of pan. Remove foil; cut fudge into 1-in. squares. Store between layers of waxed paper in an airtight container in the refrigerator.

GRACE'S ROOT BEER FUDGE

Steps:

• IN DOUBLE BOILER MELT WHITE CHOC CHIPS TIL SMOOTH.ADD FLAVORING STIR TIL SMOOTH
• ADD MILK STIR TIL SMOOTH. ADD POWDERED SUGAR[IF WET ADD A LIL MORE POWDERED SUGAR
• POUR MIXTURE INTO BAKING DISH LINED WITH PARCHMENT PAPER
• PUT IN FRIDGE 2-3 HOURS. TAKE OUT AND CUT INTO SQRES AND PLATE

ROOT BEER FUDGE

Steps:

• In a saucepan, melt butter over low heat and then add remaining ingredients.
• Place over medium heat and cook until the mixture reaches a boil, stirring constantly.
• Carefully clip a candy thermometer to the side of the pan. Continue to cook, stirring constantly, until the mixture reaches the softball stage (234 degrees F), about 20 minutes.
• Remove from heat and beat until thick.
• Transfer immediately to well-greased 9-inch square glass dish and sprinkle with chopped pecans.
• Cool thoroughly before cutting.