Root Beer Float Fudge Sauce

Most fun flavor of fudge ever!  I ran across this recipe over at Mel's Kitchen Cafe.  I was lazy and didn't beat the fudge long enough to turn it into a thick, solid fudge, but it makes a wonderful topping for ice cream.  The one thing I've always loved about a fudge not turning out quite right....it's never wasted.

Heating the fudge slightly to pour over ice cream does make the marshmallows a little sticky....no stubborn marshmallows will keep me from my fudgy glory!


Root Beer Float Fudge Sauce

4 cups sugar
1/2 cup light corn syrup
1 1/2 cups non fat evaporated milk
1 tsp salt
1 tsp vanilla
2 tsp root beer extract
2 1/2 cups mini marshmallows

In a large saucepan, combine the sugar, corn syrup, evaporated milk and salt. Cook over medium heat, stirring constantly, until the mixture reaches 236 degrees on a candy thermometer. Remove the saucepan from the heat and stir in the vanilla and root beer extracts.

Pour the mixture into a 9X13-inch baking pan (you’ll be mixing it again later). Leave the pan undisturbed to cool at room temperature for about an hour.  Pour the mixture into a large mixing bowl and mix on medium speed until fudge thickens.  Stir in the mini marshmallows and stop mixing.

Pour mixture into mason jars and let fudge sauce finish cooling before tucking jars away in the fridge.