The flavors of a Coke Ice Cream Float come to life in fudge form in this tasty Coke Vanilla Float Fudge complete with gummy cola.
Ah, December birthdays.
I have a hard enough time with my birthday being between Canada day and 4th of July (no one is around to celebrate) I can only imagine what it’s like to have a birthday in December.
Sadly, I remember my poor cousin having her birthday just a few days after Christmas.
They would do cake and what not but she usually got a big combo present for Christmas and her birthday though we would always have cake, which I appreciated. 🙂
So I have several friends who have birthdays between now and NYE and they are often forgotten.
They have the same problem as me where no one can do anything because of holiday parties and relatives and what not.
I have a friend who asked me to make something for her birthday, I said sure.
She said I really want fudge but I don’t want any holiday-ish flavored fudge.
Then I remembered her love of Cola Floats, you know like Root Beer Floats but you use cola instead.
So Coke Vanilla Float Fudge it was.
I once again used lollipop flavoring.
I’m telling you, it’s where it’s at as well as some Rodelle vanilla bean paste to give it that creamy float flavor.
So do your best to make your friends with December birthday feel special.
It wasn’t their fault their parents were horny 9 months earlier. 😀
Keys to Successful Fudge:
Have a thermometer. I don’t like the old fashioned ones that you clip to the side.
Those never work for me. I like digital and use this one.
Use Baker’s sugar.
Also known as caster or superfine sugar.
I don’t always follow my own rule because I don’t always have it on hand but it makes for a less gritty fudge.
If you don’t have it you can run the sugar through a dry blender or food processor to make it superfine.
Use good butter. Preferably European.
They higher the butterfat content the better.
Cheaper butter often has too much water in it and will cause your fudge to separate.
Same goes for your chocolate.
The cheaper the chocolate the more likely it is to separate. If using chips I tend to use Guittard.
And when making extra special fudge I used TCHO
P.S. It’s a great day to buy my cookbook Holy Sweet!
Want More Fudge Recipes?
- 2 cups granulated sugar
- 4 oz. unsalted butter
- ¾ cup heavy whipping cream
- 1 ½ tsp. vanilla bean paste (I used Rodelle)
- 1/8 tsp. cola lollipop flavoring
- 2 cups white chocolate chips
- 7 ounce jar marshmallow crème
- Gummy colas for garnish
- Line an 8×8 inch pan with parchment with an overhang so you can lift the fudge out later and coat with baking spray.
- Combine sugar, butter, and heavy cream into a large heavy bottomed saucepan and bring to a boil over medium heat.
- Once boiling, attach a candy thermometer and reduce the heat to a hair above medium low and cook for 7-10 minutes until your thermometer reads 234°F (soft ball stage) , stirring constantly.
- Once you reach 234F remove from heat and add the vanilla bean paste, cola flavoring and white chocolate chips, stirring vigorously with a wooden spoon until the chocolate has melted and the mixture is smooth.
- Add the marshmallow crème and mix until well blended.
- Pour into prepared pan.
- Place gummy colas on fudge for garnish if desires…I used 20 of them.
- Let cool to room temperature.
- Then lift out of the pan and onto a cutting board. Cut into whatever amount you want.
- I got 12 large ones to keep the colas in place but ended up cutting those in half because just too big.