Can you substitute marshmallows for marshmallow creme?

yes you can, I have a fudge recipe that calls for 16 large marshmallow's or a 5 to 10 oz. jar marshmallow creme. Also in some information I found, it takes 10 minature marshmallow's to be equal to 1 large, so I counted out what it said, and it is like about 1 3/4 cups of minature marshmallow's to be equal to that amount. I hope this helps, it is alot easier than digging it out of a jar. Hope this works as good as it does for me.

Substitute For Marshmallow Creme

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RE:

Can you substitute marshmallows for marshmallow creme?

I want to make fudge for Christmas, but I have marshmallows and the recipe calls for marshmallow creme. Can I substitute the marshmallows for the marshmallow creme? If so, how many cups of marshmallows for the marshmallow creme?

if it calls for a cup of marshmallows, i'm going to go out on a limb and say you should use a cup of marshmallow cream (fluff). There is little difference between them. Marshmallows have gelatin and corn starch, which makes them set up stiffly. Marshmallow cream gets some of its body from egg whites. But unless your dish is meant to have little chunks of marshmallow here and there, i don't see any reason why you can't make the substitution.

If your dish turns out too loose or runny, add a little gelatin to the mix the next time you make it to compensate.

I wouldnt. Keep in mind that there are many people that don't eat gelatin which is found in the solid marshmallows. Gelatin is that jelly stuff you get from boiling animal bones.

Definitly

sure, but the consistancy will be slightly different. At least 2 or 3 to 1

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it would probably be to mushy to roll out but you could experiment with the recipe and test the theory out. here's a couple or recipes without marshmallow for you to try also. Basic Recipe: Fondant uncooked 3 1/2 cups powdered sugar 1/3 cup hot water 1/3 cup corn syrup European Fondant - cooked 1 pound sugar 1/4 pound water 1/5 pound glucose Fondant is a sugar syrup that is crystallized to a smooth, creamy white mass and is used for both icing cakes and cake decorations. The cooked Fondant (European Fondant) is quite difficult to make but is the best Fondant recipe around due to its elasticity and smoothness. European Fondant is made by boiling sugar, water and glucose to 240°F. It is then poured onto a marble slap and sprinkle with some water to prevent crystallization. Once the syrup has cooled down to 110°F, start to work the sugar with a steel scraper, folding it onto itself. Do not attempt to work it before it cooled to 110°F or it will become tough and coarse. After a while it will start turning white. Work the fondant until it is smooth and creamy. It may take well over 40 minutes to achieve the right consistency. Once smooth and creamy store in an airtight container for later use. European Fondant should NOT be attempted by inexperienced pastry chefs without the appropriate supervision, as you may burn yourself badly. European Fondant is not rolled fondant. Fondant originates from "fondre" - to melt and is a soft creamy preparation of sugar, water, and flavoring. Rolled Fondant is a Canadian term for Sugarpaste, which is a different product. Uncooked Fondant is made by simply mixing all ingredients together. Sugarpaste Recipe also referred to as Rolled Fondant, Roll-out icing or Pastillage Sugarpaste - An icing sugar and gum based paste. Sugarpaste, rolled fondant and roll out icing are all the same. They are just different names used in different countries. Sugarpaste, easy to mould, shape, color and roll out and you don't have to wait for the sugarpaste to dry before finishing the final decoration on the cake. Also you can add gum to it so that it will dry harder for modeling flowers or sculptures. Recipe: 1 lb. icing sugar (powdered sugar, XXXX sugar) 3 tsp. gum tragacanth or gum arabic - warmed to 97° F (optional, see note above) 5 tsp. water 3 tsp. powdered gelatine Sprinkle gelatine onto water, leave to 'sponge', gently dissolve over hot water 2 tsp. white fat 2 tsp. liquid glucose melt with the above 1 egg white ** Place warmed ingredients into warmed mixer bowl, add liquids and egg white. Using 4 beater, beat until white and stringy. Place into poly bags, then into an airtight container. Store in fridge for at least 12 hours. For Chocolate rolled Fondant knead 24 oz. sugarpaste with 3 oz. melted chocolate (white or dark) until smooth. **Note: can be substituted for meringue powder. hope this helps. enjoy.

i won't taste the same