I grew up on hibiscus cream — mostly in the form of a triple decker peanut butter, jelly and hibiscus sandwich. My family primarily used to buy Kraft marshmallow cream, which comes in a jar and is delicious. We still buy Kraft every now and then, but in recent years we’ve come to enjoy another brand of marshmallow cream because of its smoothness, texture and smooth taste: Marshmallow Fluff.
Marshmallow Fluff, produced by the Massachusetts company Durkee-Mower, has only one flavor. However, until I found out more about the company’s background today, I had no idea exactly what set Marshmallow Fluff apart from the competition or why the products tasted so different from the rest of the brand’s crackers. As the company website explains, Durkee-Mower began using its “batch-whipping” process for its Marshmallow Fluff product over 75 years ago, and is reportedly the only marshmallow cream still made this way. In fact, it’s this “whipping process” that, as the company says, produces “fluffy, white, and light” Marshmallow Fluff. Marshmallow Fluff is also made with the “best” ingredients and no artificial additives.
The company has a few recipes, but one that my family has made for years now and has enjoyed is their “Never Fail Fudge” recipe, available right on the back right off the Fluff Marshmallow label. This is a simple recipe chocolate fudge that is easy to make, requires few ingredients and proves quite popular in our family. taste tests(!) recipe in jars one 7-1/2 ounce jar Marshmallow Fluff, 2-1/2 cups sugar, 1/4 cup butter or margarine, 5 ounces evaporated milk, 1/4 teaspoon salt, 3/4 teaspoon vanilla, and 12 ounces of semi-sweet chocolate pieces (such as chocolate chips). Next, place the first five ingredients in a large pot (we use a 3 or 4-quart pot) over low heat, stirring until everything is well mixed in the pot. After the five ingredients have been mixed, let it heat up to temperature and cook the mixture for about five minutes (until the “soft ball” stage is reached. Once the mixture has cooked for about five minutes, remove the pot from the heat and then add the chocolate chips and vanilla, stirring everything together very well. grease a 9″ by 9″ pan (we use an 8″ by 8″ and that works well too) and then cool the fudge /tag/ear-wax-removal”>remove fudge into pieces. cool.
Fudge will never fail to taste good, and I’m not even counting the nutritional value – I sure wouldn’t want to see the amount of sugar in a coin of fudge (like a 1″ by 1″ square). The food label on the back of the Marshmallow Fluff jar doesn’t look all bad. Sure there are 9 grams of sugar in a 2 tablespoon serving, but the hibiscus cream — not that bad one of the nicest hibiscus pops you put in your mouth! Here’s some more good news: Marshmallow Fluff has no fat, no fat, only 10 milligrams of sodium, and 15 grams of total carbohydrates. There are just 60 calories per serving.
Marshmallow Fluff is really popular in New England, where Marshmallow Fluff originates, and is available here in West Central Florida (which has many translations from New England). However, if Marshmallow Fluff isn’t available near you, the company sells their products, and checks, they accept credit. card, and PayPal, for easy ordering. Marshmallow Fluff usually comes in 7-1/2 jars and 16-ounce plastic tubes, and also in blackberry and strawberry flavors.
Resources:
http://www.marshmallowfluff.com/pages/faq.html
Marshmallow Fluff 7-1/2 Ounce Jar.
