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Root Beer Fudge

Join me in making fudge the old-fashioned way. These easy fudge recipes use traditional ingredients like milk, butter, and sugar (NOT marshmallow cream!). Every fudge recipe on this site has been personally tried to ensure that soft, creamy, delicious fudge can result.

easy root beer fudge recipe

  • 3 cups sugar
  • 1 1/4 cups milk
  • 1/4 cup light corn syrup
  • 2 tbsp butter
  • 1 1/2 tsp LorAnn root beer flavor

Line an 8-inch square pan with foil and spray the foil with cooking spray. Alternatively, butter the pan.

In a large 3 quart saucepan, combine sugar, milk, corn syrup and butter. Cook over medium heat, stirring until mixture comes to a boil. Cook to 238F on a candy thermometer (softball stage). Do not stir. Remove from heat. Do not stir.

Cool to 120F. Add root beer flavor. Beat until the mixture starts to lose its gloss. Quickly pour into greased pan.


If you don’t have a candy thermometer, consider buying one. It makes things easier. If you don’t wish to buy one, you can check whether the temperature has reached the soft ball stage by dropping a small amount of the mixture into a cup of cold water. If the mixture forms a soft ball in the water, then the soft ball stage has been reached.

I recommend using a wooden spoon for scraping the fudge out of the pot. Many fudges can be quite thick and so a plastic spatula may not be strong enough.


Given a choice of lining the pan with foil and spraying the foil with cooking spray versus buttering the pan, my personal preference is to use the foil method. It makes getting the fudge out of the pan much easier. You can just grab the foil at the sides and lift the fudge right out of the pan.

Many fudge recipes require that you let the fudge cool to 120F. Definitely do this. It will result in a creamier fudge. I find it takes about 30 minutes for the fudge to cool from the soft ball stage down to 120F, so put your feet up and relax.

Don’t substitute margarine for butter.

Use 2% or whole milk.

DO stir as the sugar is dissolving.
DO NOT stir once the sugar has dissolved unless the recipe explicitly says to do so.
DO NOT stir as the mixture cools.
DO stir once cooled and then QUICKLY put into the pan, and I do mean QUICKLY!

The amount of time you need to beat the fudge once it has cooled down varies so don’t be concerned if you’re beating the fudge longer for one recipe than another. For example, I find that the chocolate fudge recipe doesn’t need to be beat for more than a few minutes whereas most of the fruit-based fudge recipes need to be beat for longer before they reach the right consistency.

If your fudge is too sugar-like instead of creamy, you need more of a substance that prevents the melted sugar from turning back into crystals. The following substances will prevent sugar from turning back into crystals: corn syrup, butter, milk solids, and chocolate.

Most fudges will last one week outside of the fridge and 3 weeks inside the fridge. This will vary depending on how moist the fudge is. If very moist, it may last less than this.

Help! My fudge won’t set!

The only hard part of making traditional fudge is figuring out how long to stir it once it’s cooled. Stir too little and the fudge won’t set. Stir too much and the fudge tends to set as you’re trying to pour it from the pot to the pan (a disappointing yet hilarious experience). As you’re stirring, the fudge will start to thicken. Watch the surface of the fudge as you stir. At some point, the surface of the fudge starts to lose its gloss. This is when you want to pour it into the pan. With experience, you’ll get better at knowing when to stop stirring and start pouring, so don’t be discouraged.

The amount of stirring can vary quite a bit depending on the recipe. I find the chocolate recipes require less stirring and the fruity recipes require a lot more stirring.

Butterscotch Sauce recipe

Making a sundae? This is your golden sauce, the perfect topping for the perfect dessert. If sauce thickens too much before using, just reheat it gently and serve.


½ cup unsalted butter
1 cup packed dark brown sugar
1 cup heavy cream
½ teaspoon salt
1 teaspoon vanilla extract


1) Melt butter in a medium pot over medium heat; add sugar, cream, and salt and whisk to combine. Bring to a gentle simmer over medium high, whisking constantly; cook 5 minutes, until thickened, whisking. Stir in vanilla and serve.

Vanilla Fudge


1 large can of evaporated milk.
1 small jar of marshmallow fluff.
4 cups of sugar.
1 cup of chopped nuts.
2 tablespoons of butter.
1 teaspoon of vanilla.


Cook the sugar, butter and evaporated milk, stirring constantly, until a medium firm ball is formed when it is dropped in cold water (takes approximately 25 minutes).

Allow to cool slightly.

Add the marshmallow fluff and vanilla; then beat until creamy.

Pour into a buttered eight-inch square pan.

Refrigerate until the fudge has turned firm.

Love Fudge


1 package (12 ounce) semi-sweet chocolate chips.
1 (5 ounce) can evaporated milk.
1 jar of marshmallow creme.
4 capsules of ginseng.
3 cups of sugar.
1 cup of chopped pecans.
¾ cup of margarine.
1 teaspoon of vanilla.


Lightly grease a 13-inch by 9-inch baking dish.

In a suitably sized starsol saucepan, mix together the margarine, sugar and milk.

Bring to a boil for 5 minutes, stirring constantly.

Turn the heat off and stir in the semi-sweet chocolate chips.

Add the remaining ingredients and mix thoroughly.

Pour into a baking dish and allow it to set at room temperature.

Maple Fudge


3 cups of maple syrup.
1 cup of milk.
½ cup of chopped nuts.


In a heavy saucepane, boil the maple syrup and milk to the soft ball stage (about 236°F or 114°C).

Remove from the heat and allow to cool slightly.

Beat the mixture until it is creamy.

Add the chopped nuts.

Pour the mixture into an eight-inch buttered square pan.

Allow to cool until the fudge is firm; then cut into pieces.

Prune Fudge


1 lb of prunes.
4 cups of sugar.
2 tablespoons of lemon juice.
2 cups of water.
1 cup of chopped nuts.


Wash the prunes, cover them with water, and cook gently until tender.

Drain, pit, and chop.

Add the sugar to prune juice.

Add the prunes and lemon juice.

Boil to soft ball stage (234°F to 238°F).

Allow to cool to room temperature.

Beat until creamy.

Add the chopped nuts.

Pour into well-buttered, shallow pan.

Cut in squares.

Pumpkin Fudge


2 cups of sugar.
1 cup of chopped nuts.
½ cup of pumpkin mash.
½ cup of evaporated milk.
¼ cup of butter.
½ teaspoon of vanilla.
¼ teaspoon of cornstarch.
¼ teaspoon of pumpkin pie spice.


Cook the sugar, pumpkin mash, cornstarch, evaporated milk and pumpkin pie spice until it forms a soft ball when dropped in cold water, or until reaches 236°F (114°C).

Add the butter, vanilla, and chopped nuts.

Beat until the mixture is creamy.

Pour into a buttered plate and allow to cool.

Cut into small chunks.

White Chocolate Fudge


4 cups of confectioners sugar.
¾ cup of chopped pecans.
12 oz white chocolate, chopped.
8 oz of cream cheese.
1 ½ teaspoons of vanilla extract.


In a suitably sized bowl, beat the confectioners sugar, cream cheese and vanilla until smooth.

In the top of a double boiler, over lightly simmering water, heat the chocolate, stirring until it has melted and is smooth.

Fold the chocolate and chopped pecans into sugar/cream cheese/vanilla mixture.

Spread into a buttered eight-inch square baking dish.

Refrigerate for about one hour or until firm, then cut into squares.

Honey Peanut Butter Fudge


2 egg whites.
4 cups of sugar.
1 cup of chopped nuts.
1 cup of water.
1 cup of honey.
½ cup of peanut butter.
1 teaspoon of vanilla extract.


Boil 1 cup of sugar and ½ cup of water to soft ball stage (234°F to 238°F).

Pour slowly over stiffly beaten egg whites, beating constantly until stiff.

Boil together 3 cups of sugar, honey, peanut butter, and ½ cup of water to soft ball stage (234°F to 238°F).

Slowly add to first mixture.

Beat constantly until the mixture will hold its shape when dropped from a teaspoon.

Add the chopped nuts and vanilla extract.

Drop by teaspoonfuls onto waxed paper.

Diabetic Fudge

I hesitate to tell ya’ll about this fudge, but I know there are a few of you that can’t tolerate Sucrose. I’ve come up with a recipe just for you, Sugar (oops!). Isomalt and fructose sweeten this fudge so you can hardly tell it from the real thing. I decided to a blog with diabetic recipes because I’m always looking for recipes that are low in sugar, healthy, and able to coexist with my diabetic lifestyle. I figure others out there deal with the same issues.


1 stick oleo.
2 oz of chocolate.
1 tablespoon of liquid sweetener.
½ teaspoon of vanilla essence.
8 oz of softened cream cheese.
½ cup of chopped nuts.


Melt the oleo over low heat. Add to the pan chocolate. When the chocolate has melted add liquid sweetener plus the vanilla.

Remove the mixture from heat cool. Once the mixture has cooled put it into a blender for a short spin.

Remove from blender and add the softened cream cheese and nuts.

Pour the mixture into a buttered pan and place in the refrigerator.

Taking Care of Your Fudge

Since our fudge does not have any preservatives, we do not recommend putting it in the refrigerator or it will dry out. Do not wrap it in saran wrap or put it in an airtight container or it will mold. We keep our fudge in a cabinet that is not sealed or temperature controlled.