Substituting Marshmallows and Marshmallow Creme

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.

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.

Marshmallow cream is a whipped, spreadable version of puffy marshmallows used in making fudge, frostings and other confections.

Equivalents:
7 oz. jar, 2 1/8 cups

Substitutions:
For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler.

According to Kraft if you have 8 large marshmallows this will equal 1 cup of marshmallows. So the 12 marshmallows equal 1 1/2 cups of marshmallows. You will need 150 small marshmallows to equal 1 1/2 cups of marshmallows. If you want to use marshmallow cream a 7-ounce jar equal 1 1/2 cups.

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. Cream of tartar actually inhibits the sugar recrystallization process.

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.

Hi Boomba!!! Why not just make Marshmallow Creme Fudge??? There are lots of recipes on the internet...here is just one: members.cox.net/.../Fudge.htm Save the mini marshmallows for Rice Krispy Treats :)

why not make my fudge recipe......
very simple and delicious----
1 can eagle brand milk
three cups chocolate chips
one teaspoon vanilla
simmer milk add chips vanilla
mix well pour into a oblong dish add walnuts if you want-

I would just melt the marshmallows in the microwave with a little margerine like you do for rice krispie treats and then measure out two cups.

Sorry- I think I understood your question backwards the first time. Anyway, just guess! You probabley wouldn't be too far off :)

Can I use marshmallow creme in place of regular marshmallows when making Rice Krispies treats? Yes.

According to Kraft-General Foods Inc., a 7-ounce jar of marshmallow creme may be used in place of 4 cups of miniature marshmallows or 40 large marshmallows when making Rice Krispies treats. It may take longer for the treats to harden enough to cut into squares, but once they are set, they are just like the traditional treats!

Caution: Marshmallow creme cannot be substituted for marshmallows in all recipes due to possible changes in texture or consistency.

Substitutions
For 1 cup marshmallow cream heat 16 large or 160 miniature marshmallows + 2 tsp corn syrup in the top of a double boiler. PER THE GOURMET SLUETH Happy Holidays

How do I measure 3 cups miniature marshmallows?

Follow directions in the recipe precisely or your fudge may not set.

www.baking911.com/.../fudge.htm

There are 2 cups in a pint.

I have seen the marshmallow creme sold in both 7 oz or 13 oz jars. Most fudge recipes I have seen call for a full 7 oz jar. Maybe your recipe is a bit different.

There are several fudge recipes going by that same name. Maybe check them and compare to yours to get an idea of proportions:

www.google.com/search?hl=en&client=firefox-a&rls...

Edited with better measurement detail explanation ...
Deeli

Two cups to a pint (8 ounces to a cup). So if the jars you purchase are 7 ounces then you'll need to purchase three jars to be able to have 16 ounces for the recipe and will simply have extra marshmallow creme left over (It refrigerates well) and you can use that leftover marshmallow creme for something else. Perhaps spoon it in to hot chocolate or place on top of ice cream ;-)

It is indeed important to follow the recipe direction amounts for fudge to set properly !!!

I've used a Fanny Farmer Cookbook for about three decades and love it because it's been around for so long before even then :-) Go to this link to find out the history about Fanny and her cookbook ;-)en.wikipedia.org/.../Fannie_Farmer

Uh oh. A pint a pound (16 ounces) refers to water. Marshmallows and marshmallow creme have a lot of air in then, so you can't use the pint-a-pound rule.

I think the pint in your recipe means 2 cups of marshmallow creme. Three jars sounds like an awful lot.