Can you substitute marshmallows for marshmallow cream in fudge? if so, how many large marshmallows equal a 7 ounce jar?
Stacia from Cyprus
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4 lg marshmallows = 1 oz so 44lg marshmallows = 7 oz equivalent to a 7 oz jar of marshmallow cream
This question is for Vette.
Regarding your calculation:
If 4lg marshmallow =1oz. How does 44lg marshmallow =7oz.?
Shouldn't 28lg marshmallow = 7oz or 44lg marshmallow =10oz?
Am I reading that wrong? I'm trying to get the correct conversion for my fudge recipes also.
An oz. is an oz. but when doing this it helps keep the fudge creamy and not dry out as fast. If you over cook the other ingredients it will make the fudge grainy. When using the cream it is a little more forgiving but it has nothing to do with the use of marshmallows over the cream.
Maybe 7 oz. volume and 7 oz. weight is being confused here?
By Barbara (Guest Post)02/10/2008
I want to substitute miniature marshmallows for one jar of marshmallow creme. How do I measure the marshmallows?
By (Guest Post)04/13/2008
Marshmallow cream is a whipped, spreadable version of puffy marshmallows used in making fudge, frostings and other confections.
7 oz. jar, 2 1/8 cups
For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler.
By (Guest Post)12/24/2005
Hmm... thinking 7oz's is 7 oz's ? Maybe weighing out 7oz's of marmallows on a scale?
By clayton (Guest Post)02/05/2006
i think that u should weigh the marshmallows out 2 7oz and then heat them up in the microwave til they melt. but that's just me.
Don't do it. It was the worst fudge I ever made; fell apart when I cut it. Go back to the store and buy some marshmallow cream!
By tom (Guest Post)12/24/2006
Ditto what everyone else says! I've gone through all the trouble of counting and measuring and weighing, and finally figured out that it doesn't matter. You don't have to be precise. The only problem I've ever run into, is that marshmallows are coated in powder, so if you use too many, it may harden a little too fast. You can alleviate this by setting the pan your cooking it in on a very low heat till you're through mixing (for some reason, the heat keeps it soft), then immediately pour into the pan to set. Comes out great everytime.
By JOYFUL (Guest Post)12/24/2005
Crazy Mamie Fudge
&frac; cup butter (1/2 stick, chilled)
4 &frac; cup sugar (granulated)
12 oz evaporated milk (one large can)
12 oz semi-sweet chocolate chips or chocolate coins
12 oz milk chocolate chips or chocolate coins
<B>13-14 oz marshmallow creme or marshmallow fluff
(two 7 oz jars, may substitute 4 cups of mini-marshmallows) (SO I GUESS 7OZ OF FLUFF=4CUPS OF MINI MARMALLOWS )</B>
2 cup nuts (walnuts, pecans, almonds, chopped medium)
1 tsp vanilla extract
1 tsp imitation butter flavor (optional)
1. Line a 13" x 9" pan with aluminum foil, butter the insides, and set aside.
2. Place chips, vanilla & butter flavor, about half the marshmallow creme, chilled butter,
and nuts into a LARGE saucepan or Pyrex glass dish and set aside (or in the refrigerator).
3. Use Medium heat to bring the milk and sugar to a rolling boil while stirring constantly
with a wooden spoon or single stem hand mixer.
4. Add marshmallow creme - fold in - the boil will stop.
5. Bring back to a rolling boil and continue to boil for 8 full minutes by the clock
(start timing once all the marshmallow has completely dissolved and the boil has resumed).
Use the lowest flame possible to keep the rolling boil.
The mixture will expand and start to turn brown during the boil.
If you get brown flakes in the mixture then turn down the heat a little and continue stirring.
6. Remove from heat and pour hot mixture over chips, vanilla, butter, butter flavor, and nuts
without scraping the sides of the hot saucepan.
7. Mix thoroughly and pour into prepared pan.
8. Cool 2-3 hours at room temperature.
9. Remove from pan, remove foil, cut into squares. Store in an airtight container with
wax paper dividers for up to 2 weeks. Makes about 4 pounds of fudge.
Chefs Note: The better the chocolate you use the better your fudge will taste!
(c) 1997 T. P. Skaarup, original recipe. May be copied unaltered. All rights reserved
By Jody (Guest Post)09/18/2007
This is the exact question I am looking for. I say just as the others say. Weigh them out then heat them up til you are about to put the marshmallows into the pan. A little more of the m'mallows never hurts.
I used 4 1/2 cups miniature marshmallows and 2 tsp corn syrup in place of 7 oz marshmallow creme in my fudge recipe. The fudge tastes great, is soft and easy to cut into pieces.
By Aunty C (Guest Post)12/24/2005
I do this all the time. I weigh the marshmallows and 7 ounces equals 7 ounces. You don't have to be precise, a little more never hurts.
By (Guest Post)12/24/2005
Ten large marshmallows = 1 cup miniature marshmallows; 4 large marshmallows = 1 ounce; 1/2 cup mini marshmallows = 1 ounce.
MARSHMALLOW CREME OR FLUFF
1 (6- or 7-ounce) jar Marshmallow Creme or Fluff = Gently heat 1 (16-ounce) package marshmallows plus 3 1/2 tablespoons light corn syrup. Gently melt in a double boiler, stirring constantly.
So I'm thinking to MAKE 7 oz's of fluff you need 16 oz's of marhmallows.. as weird as that sounds?
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