Conference turris::cooks

    I FORGOT TO MENTION THE CHOCOLATE PUDDING!
    

    THERE IS A RECIPE FOR FANTASY FUDGE ON THE LABEL OF KRAFT
    MARSHMALLOW FLUFF.  THE ONLY THING IT DOES NOT CALL FOR 
    CHOCOLATE PUDDING, BUT IT IS VERY EASY AND HARDNES IN 
    ABOUT 2 HOURS.  I MAKE THIS ALL THE TIME AND IT HAS A 
    VERY CREAMY TEXTURE TO IT WHEN SOLID.

    Most food companies offer recipe books - check the labels on some
    pudding, marshmallow fluff and evaporated milk products for a mailing
    address.  If you don't find what you're looking for there you may
    want to contact Jello pudding directly (chances are they're the
    ones that promoted the recipe).  I used to work in the food industry
    and most companies have customer service departments that chase
    down just such requests.  
    
    

    While at the grocery store today, I bought a pkg of JELL-O (tm) instant
    pudding and on it was a toll free number for questions or comments.
    You might want to try this number to see if they might have such
    a recipe available.
    
    	Call:  1-800-431-1001   9-4 EST during weekdays (Cont US only)
    
    Good Luck!
    
    Judy

    In some foreign parts it's called marshmallow creme.
    

    One of the commercial products is called "Fluff" and can usually
    be found with the peanut butter in a supermarket.  Now you want
    to know why in the world it's with the peanut butter, right?  
    
    Well, if you are unfamiliar with the concept of marshmellow fluff in the
    first place, this may come as a shock, but one of the most popular
    applications ever discovered for the use of marshmellow fluff is
    to put it on a peanut butter sandwich.  (I imagine that this was
    a marketing ploy thought up by the advertisers of Fluff, trying
    to find something to do with their product other than put it inside
    of e-z fudge.)  
    
    The sandwich is called a "Fluffernutter," and is
    one of life's great guilty pleasures.  As a kid in school, I was always
    tremendously jealous of the kid whose mother ALLOWED him to eat
    those things, would even let him be seen publicly in the lunchroom
    with a nicely wax-paper wrapped Fluffernutter.  In my household,
    you had to hit my mother at a very vulnerable moment in the grocery
    store, persuading her to let you have it just this once, or sneak
    it into the cart and onto the counter without her noticing, and
    then you had to pretty much eat it on the sly since Mom did not
    consider Fluffernutters to be actual food, which of course they
    aren't.  
    
    Because getting to eat a peanut-butter sandwich with
    marshmellow creme on it represented such a triumph of childhood wiliness
    over parental judgement,  it remains an emotionally-charged food
    for many of us.  I have a friend who was going to a local college
    and living at home, when his parents (professors) went on a sabbatical.
    He was left to his own culinary devices.  
    His lunches for that entire semester consisted of not one but TWO
    fluffernutters, made with not only the forbidden marshmellow creme
    but the VERBOTEN smooth peanut-butter made with vast amounts of
    dextrose that comes in a plastic tub with the little elephants dancing
    around the side.  I can somehow imagine him on the day before his
    mother came back, scraping out the last of the Teddy Smooth from
    the plastic tub and trying to get one more sandwich's worth of goo
    out of the Fluff jar, grinning, but knowing this was his last chance.
    Now that he's on his own, I doubt he keeps a steady supply of Fluff
    around; it was just the concept of having 6 months worth of Fluff
    marching through his mother's kitchen that was the point of eating
    all those sandwiches.  
    
    If you decide to try one yourself, be aware that it probably does
    not taste as good as it would when accompanied by a memory of your
    mother saying "NO YOU MAY NOT" in a loud voice about 2 feet over
    your head.  And a warning -- Fluff made a product a few years ago
    called RASPBERRY Fluff, which was, I assume, Fluff's attempt to
    make itself more like a jam (jam being acceptable to mothers because
    it contains a natural ingredient buried in the sugar).  It was as
    pink and viscous as masticated Bazooka gum and tasted horrible.
    
    Guess how I found out.  :)  
    
    P.
    
    

    As I've already mentioned to Peigi, (.12), marshmellow creme doesn't
    seem to be readily available here.  Cultural differences and all
    that jazz...
    
    So, given the fact that you can get normal marshmellow balls in
    a packet - how does one creme them.... On a stove ????
    
    Rashid.

    
     Rep .13
    
      If I remember right there is a recipe for "marshmallow fluff"
    somewhere in this conference. Why don't you do a search for the
    word "fluff" and see if you can find it.
    
    -mike
    

    In an emergency you could always try making a VERY stiff meringue.
    It seems to be the closest thing I've ever made to Fluff.
    
    Debbie
    

    Re .12
    
    You really brought back some childhood memories.  I'm sitting in
    my assigned workstation right now absolutely craving a Fluffernutter
    sandwich.   An important point I seem to remember from the good
    ol' days.  My mom used to keep the stuff on hand in the winter so
    that we could put 1/4 teaspoon of the stuff into our hot chocolate.
    Every now and then though, you could convince mom to let you have
    a Fluffernutter sandwich for lunch.  And I remember sitting in the
    kitchen putting about an inch of fluff on one piece of bread, and
    then spreading the peanut butter on the other slice of bread so
    thin that it was near almost invisible.  Us kids would have preferred
    a straight Fluff sandwich (only made on Wonder Bread, has to be
    fresh) but we could never have gotten mom to agree to that.
    
    And as a final point, I _Liked_ Raspberry fluff.
    
    	-Nancy

    True confession time....
    
    	I *like* the pink fluff - and you can still get it at
    	Victory market in Ayer!
    
    Conni

    Maybe I don't really want to know the answer, but...
    
    Just what (besides SUGAR) are marshmallows, not to mention gooey
    marshmallow fluff, made out of, anyhow?  I never was much of an eater
    of these gooey suagr things, except toasted over the campfire at Girl
    Scouts.

    Cornstarch.  There's a recipe for them in Joy of Cooking (of course),
    if you really want the lowdown.  I made it once.  In my mother's
    kitchen.  She went overseas for a year after that.  (no, not really,
    but she must've wanted to!)  I made the mistake of taking the wooden
    spoon out of the pot and walking across the kitchen to the sink
    with spoon in hand, not noticing that there was a string of sticky
    glop following me all the way.  *I* had to wash that floor!
    
    And the pot wasn't fun either.
    
    And the marshmallows turned out tasting like marshmallows, but
    the texture was more like well aged salt water taffy.
    
    --Louise

    marshmellows and marshmellow fluff taste similar but fluff contains
    egg whites and would act differently in a recipe. This info also
    included for those who are allergic to egg and want to avoid a
    late night trip to the emergency room :-) A kid who knows they can
    eat marshmellows will think they can eat fluff.( voice of experience)
    
    
    

RE: .18

Marshmallows were originally made out of sugar and the (apparently quite sweet)
flour made from the root of a plant called the marsh mallow.  These days,
they're made from processed sugar instead.

--PSW

    we have a fudge recipe that calls for marshmallow 'creme'.
    
    is this different from marshmallow 'fluff' ?
    -------------------------------------------------------------------
    
    if so, where can i find marshmallow CREME ?

    Same thing....

    Keep looking! There is indeed a difference ... 
    
    I'm not sure where to find it either, but there is definitely a
    difference between marshmellow "creme" and marshmellow "fluff". My mother 
    makes a Fudge recipe that calls for marshmellow creme. I gave this recipe 
    out a couple of years ago, and the person I gave it to substituted 
    marshmellow "fluff" for the "creme", and it did not come out right.
    The consistency of the two products is quite different. The "creme" is
    indeed very creamy, and the "fluff" is quite airy.
    
    I believe Kraft sells it out West (Idaho to be exact), but I have not
    been able to find it sold in New England.
    
    Good Luck!

    I'll bet marshmallow creme is the topping for ice cream.  Maybe you'd
    find it in the ice cream toppings section.
    
    Peigi

    Yup, I made the same mistake with a fudge recipe.  Fluff has more air
    in it.  I found creme exactly where suggested previously (near the hot
    fudge topping), made by Kraft.  
    Sarah

    I found Marshmallow Creme at BJ's in Westboro, MA.
    
    Bummer, tho, I was going to use it for fugde that called for Fluff....
    
    ~beth

    I grew up in the west and we always made fudge using Kraft Marshmallow 
    creme.  They have a different product, ice cream topping, which is more
    pourable.  In fact, the creme bottle used to carry instructions to make
    the topping (something complicated like mixing with hot water).  
    
    Now that I live in the east, I use the same recipe from childhood and
    use the marshmallow fluff that I find in the markets here.  I guess I
    haven't noticed a difference, and neither has my husband, also a
    "westerner".  Maybe I haven't been paying attention, but the Kraft
    marshmallow creme and eastern "fluff" don't seem all that different to
    me.  Except now we make lots of fluffernutters.
                                                   

    I used the Marshmallow Creme this weekend in Peanut Butter Fudge. It
    came out just fine. I normally use the Fluff, but didn't notice any
    different in the fudge, texture or flavor wise.
    
    ~beth

    This dip is really good any any fresh fruit (especially watermelon and
    cantaloup).
    
    Marshmallow Fluff
    Cream Cheese
    Milk
    
    Mix equal parts of Marshmallow Fluff with the cream cheese.  Add small
    amounts of milk until smooth and creamy.  Serve with lots of fresh
    fruit.
    
    Try it--its really good!  

For those of you in New Hampshire looking for marshmallow CREME, Walmart on 101A
in Amherst, NH carries it.  It's the marshmallow creme that is similar to Fluff,
not the ice cream topping.

    you can get Kraft Marshmallow Fluff in the UK.
    
    For those of you who have disgustingly evil sweet and cookie recipes   
    requiring this disgustingly evil stuff then you can certainly buy it
    from the Savacentre at Theale, jsut off J11 of the M4.
    
    As in the US, its buy the peanut butter and jams.
    
    Angus

    Ummm, Angus.... would it be fair to assume you don't go for Fluff?
    
    Nothing's better than a PB and Fluff sandwich!! I haven't had one in
    ages!!
    
    ~Beth

    Beth,
    
    Its fair to say that I do not have a sweet tooth. My wife does, and was
    overjoyed to discover Fluff in the local store. Also the whole close   
    where we live also seems to have a sweet tooth. She made plates of     
    cookies and sweets for our neighbours this christmas. I have it on good 
    authority from all of them that the sweeties made with the Fluff were  
    disgustingly good.
    
    My son and I stuck to the peanut brittle.
    
    Angus

    Angus,
    
    All the sweeties were excellent! I don't know which ones were made with
    fluff but I'll be after some recipes next time I see LaDonna. Maybe
    you'd like to include the recipes in this file so everyone here can
    enjoy the goodies as well. (pretty please).
    
    Cheers,
    
    Mary
    

    Wotcha Mary,
    
    Fancy meeting you here. LaDonna's disgustingly good Marshmallow Fluff
    (cream) Fudge.
    
    Combine 1 jar marshmallow fluff, 1 1/2 cups sugar, 2/3 cup evaporated
    milk, 1/4 cup butter or margarine and 1/4 teasp. salt. Over moderate
    heat, bring to *full boil* stirring all the time. Boil for 5 minutes
    over moderate heat and stirring constantly. Remove from heat. Add one
    12-oz (2 cups) Nestle semi-sweet chocolate morsels and stir until
    melted. Then stir in 1/2 cup chopped nuts, 1 teasp. vanilla. Pour into
    greased 8" square pan. Chill till firm.
    
    Notes: Although the recipe called for Marshmallow cream, LaDonna used
    Marshmallow Fluff. The recipe says a jar of this stuff weighs in at
    5-oz to 10-oz.
    
    She also substituted 1 pkt of Sainsbury's Milk chocolate drops and 1
    pkt of Sainsbury's plain chocolate drops for the Nestle semi-sweet
    chocolate morsels. She used the cooking chocolate drops, but after last
    week's food and drink program we will be looking very carefully at the
    cocoa content of cooking chocolate from now on.
    
    Angus

Folks,

Although not being a tradition, down here in Brazil, my son and daughter are 
curious of trying marshmallows.

Would any of you have a recipe for traditional marshmallows (the ones thtat 
are roasted in a fireplace) ??

Thanks in advance,

Luis Camacho
DLS - Brazil

re:          <<< Note 569.37 by VAXRIO::63463::CAMACHO "Luis Camacho" >>>

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