Kraft Jet-Puffed Marshmallow Creme (13 oz)
Jet-Puffed Marshmallow Creme is a delicious, versatile and easy dessert topping. Our marshmallow spread delivers the classic sweet taste you love with a creamy texture that's perfect for spreading. Marshmallow Creme makes a fun treat for kids or a mouthwatering addition to all your favorite dessert recipes. Add to a peanut butter sandwich for a classic Fluffernutter, or use it in an easy marshmallow cream frosting recipe. You can even use it to create fudge too! Jet-Puffed Marshmallow Creme is packaged in a resealable 13-ounce jar to keep flavor locked in until you're ready to enjoy. For easy removal of product, dip a spoon in hot water.
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Ingredients: CORN SYRUP, SUGAR, WATER, CONTAINS LESS THAN 2% OF DRIED EGG WHITES, CREAM OF TARTAR, XANTHAN GUM, ARTIFICIAL AND NATURAL FLAVOR. Contains: CONTAINS: EGG.
Usage of instructions:fantasy fudge: prep time: 25 min. makes: 80 servings, about2 squares each. what you need: 6 cups sugar. 1-1/2 cups (3 sticks) butter or margarine. 2 small cans (5 oz) evaporated milk (about 1-1/3 cups) 6 pkg. (4 oz. each) bakers semi-sweet chocolate, chopped 1 jar (13 oz) jet-puffed marshmallow cream. 2 cups chopped walnuts. 2 tsp. vanilla make it: line 9x13 inch pan with aluminum foil, with ends of foil extending over sides. bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. cook 4 min. or until candy thermometer reaches 234 degree f, stirring constantly. remove from heat. add chocolate and marshmallow creme; stir until melted. add nuts and vanilla; mix well. pour into prepared pan; spread to cover bottom of pan. cool completely. use foil handles to lift fudge from pan before cutting into 1-inch squares. for easy removal of contents, dip spoon in hot water. - directions: fantasy fudge: prep time: 25 min. makes: 80 servings, about2 squares each. what you need: 6 cups sugar. 1-1/2 cups (3 sticks) butter or margarine. 2 small cans (5 oz) evaporated milk (about 1-1/3 cups) 6 pkg. (4 oz. each) bakers semi-sweet chocolate, chopped 1 jar (13 oz) jet-puffed marshmallow cream. 2 cups chopped walnuts. 2 tsp. vanilla make it: line 9x13 inch pan with aluminum foil, with ends of foil extending over sides. bring sugar, butter and evaporated milk to full rolling boil in 3-qt. saucepan on medium heat, stirring constantly. cook 4 min. or until candy thermometer reaches 234 degree f, stirring constantly. remove from heat. add chocolate and marshmallow creme; stir until melted. add nuts and vanilla; mix well. pour into prepared pan; spread to cover bottom of pan. cool completely. use foil handles to lift fudge from pan before cutting into 1-inch squares. for easy removal of contents, dip spoon in hot water. does not require refrigeration.
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