Can I use marshmallow creme in place of regular marshmallows when making fudge?
By KCR from Bellevue, WA
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Yes
Marshmallow Fluff Fudge
4 Cups Sugar
1 Can evaporated milk
1 stick butter
1/4 cup of clear Karo syrup
2-12 oz. pkg. chocolate chips
7 oz. jar marshmallow crème
2 tsp. vanilla and butter extract
1 square baking Chocolate
Cook sugar & milk until softball 240 degrees F
Add remaining ingredients & beat beater until firm
pour in to buttered 9x13 inch pan.
and
I got this from Thrifty Fun
The best way I've found to prevent fudge from turning gritty (a direct result of the recrystallization of sugar) is to add 1/2 teaspoon cream of tartar for every 2.5 pounds of sugar used.
Follow all other instructions for the recipe. Add a cap of vanilla extract if you notice an odd aftertaste (not everybody is able to taste the cream of tartar).
Source: The French have been using this solution for ages to prevent the sugar from recrystallizing in fondant recipes. I tried it on fudge and it worked wonderfully.
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