We have a candy store and make homemade fudge using fondant. The fondant has changed over the last year and our fudge is dryer than normal. We are thinking of converting to using marshmallow cream instead of the fondant. Do you have any idea if we would use the same amount of marshmallow cream in our recipes as the amount of fondant we use?
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Here is a recipe for marshmallow creme fudge. Compare it to the recipe you use now. www.davidlebovitz.com/
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