The marshmallow creme came out perfectly. (The second 2/3 c sugar is a typo). I made the 'momma reiners fudge' (same as the old 'fantasy fudge' recipe)doubled the fudge recipe. ( this is enough for 2 batches of fudge). I used 12 oz evaporated milk in fudge recipe instead of 10oz. The recipe calls for 5oz ea batch... I used 2 8x8 pans, buttered. Next time I will definitely line pans with something for better removal. The fudge set up beautifully, and is fantastic.
Anonymous
Rating: 5 stars
12/15/2011
This is really good stuff. I didn't have light corn syrup on hand, so I used dark and didn't notice a difference except for a bit of a color to the finished product. After a taste test, my mother said she couldn't tell it from the stuff from the store. Yum.
Anonymous
Rating: Unrated
01/30/2009
is this thick enough for icing?
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Anonymous
Rating: Unrated
12/11/2008
I think the second 2/3 of a cup of sugar is a typo. I've made this several times and my family loves it!
Anonymous
Rating: Unrated
06/14/2008
what about the two 2/3 of sugar? how much sugar should i use?
Anonymous
Rating: Unrated
01/06/2008
MY HUSBAND DECIDED TO MAKE THIS, OH SO GOOD, I JUST MAY INSIST HE MAKES ALL THE CHRISTMAS GOODIES. WE ALL LOVED THE MARSHMALLOW CREAM, I SAVED WHAT WAS LEFT AND WE USE IT AS TOPPING FOR ICE CREAM AND CHOCOLATE DRINKS.
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Anonymous
Rating: Unrated
01/02/2008
THIS RECIPE IS FOR MARSHMALLOW CREAM NOT FUDGE, GET YOUR RECIPES STRAIGHT BENG....
IT TURNED OUT GREAT, JUST ALWAYS FOLLOW THE RECIPE TO THE EXACT.
Anonymous
Rating: Unrated
12/24/2007
The fudge recipe here does NOT work. It would not coat the marshmallows after the first 3 at all. Total mess!!! The marshmallows rocked though. Next time I'll just use my standard fudge recipe. Momma Reiners fudge recipe is going into the trash.
Anonymous
Rating: Unrated
12/21/2007
To a previous comment: This is marshmallow creme and doesn't need a pan because it doesn't set up. Just put into a jar like the store-bought and spoon out as needed. By the way, one jar store-bought is 7 oz. or 2 1/4 c. called for in the fudge recipe so you don't need to make your own as the difference won't be noticed in the fudge. You will need a pan (as well as gelatin) for the marshmallow recipe because they need to set up overnight for cutting.
Anonymous
Rating: Unrated
12/15/2007
I used a 9X13 pan for the recipe for marshmallows without tartar (with gelatin in place of the tartar) and they turned out great. Really thick.
Anonymous
Rating: Unrated
12/10/2007
I used powdered egg whites - turned out great!
Anonymous
Rating: Unrated
12/10/2007
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
Anonymous
Rating: Unrated
12/10/2007
How do you finish this recipe? What type of pan do you use, etc? This needs a bit more detail.
Anonymous
Rating: Unrated
12/07/2007
Does anyone know if the leftovers need to be refrigerated or can it be stored at room temperature?
Anonymous
Rating: Unrated
12/07/2007
I use the egg whites that come in a carton because they are pasteurized. If you don't have any of those on hand, raw egg whites would still be safe because the hot syrup is well above the temperature needed to kill any harmful bacteria.
Anonymous
Rating: Unrated
12/06/2007
Is it safe to use raw egg whites or do the egg whites reach a safe temperature when adding the hot syrup?
Thanks!