Root Beer Float Sundae Recipes
ROOT BEER FLOAT FUDGE
My children have always loved root beer floats so I came up with this fudgy treat just for them. Sweet and creamy with that familiar root beer flavor, it's always a best-seller at school bake sales. -Jennifer Fisher, Austin, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 3 pounds.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 74 calories, Fat 3g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 19mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 0 fiber), Protein 0 protein.
ROOT BEER FLOAT
Steps:
- In a double boiler, melt the chocolate chips. Dip the tips of the pretzel rods in the chocolate and place upright in a glass in the freezer for 1 hour. Set the remaining melted chocolate aside.
- Combine the vanilla extract and whipped topping. For each float, place 2 scoops of ice cream into tall float glass. Add 6 ounces root beer and 6 ounces cream soda to each glass. Top with the vanilla-flavored whipped topping. Remove pretzel rods from freezer and place in Root Beer Float. Garnish with extra drizzle of melted chocolate and serve immediately.
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