Root Beer Float Fudge

• 1 teaspoon plus 3/4 cup butter, divided
• 3 cups sugar
• 1 can (5 ounces) evaporated milk
• 1 package (10 to 12 ounces) white baking chips
• 1 jar (7 ounces) marshmallow creme
• 1/2 teaspoon vanilla extract
• 2 teaspoons root beer concentrate

1. 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.
2. 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.
3. To remaining mixture, stir in root beer concentrate; immediately spread into prepared pan. Spread vanilla mixture over top. Refrigerate 1 hour or until firm.
4. 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.

butter, sugar, milk, white baking chips, marshmallow creme, vanilla, root beer concentrate

Taken from www.tasteofhome.com/recipes/root-beer-float-fudge/ (may not work)