“Flufferently” Asked Questions
Fluff can be stored at room temperature. If you don’t plan on using your Fluff for a while, refrigeration will extend the shelf life significantly.
Assuming all the ingredients were measured properly, the only way for fudge to fail is if either it is cooked at the wrong temperature or cooked for the wrong amount of time. If your fudge is too soft, it wasn’t cooked long enough or at a high enough temperature. You can refrigerate it to help make it harder. If your fudge is too hard, you either cooked it too long or at too high of a temperature and there is nothing that can be done to save it. We suggest using the “soft ball test” when making fudge to help ensure proper cooking. See below.
It is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes.
No. Candy thermometers are unreliable for determining the softball stage when cooking fudge. However an instant read digital thermometer can be used successfully.
Marshmallow Fluff expands and contracts with temperature changes. On rapid temperature changes it requires sufficient time before the internal pressure is neutralized. Cupping and doming occurs in the meantime.
Weigh the full container, then remove the desired measured amount by weight. Remember, a cup of Fluff weighs slightly more than 3 oz. A 7 1/2 oz. jar contains about 2 1/2 cups, and a 16 oz. container has about 5 cups. Finally, most recipes do not require precise measurements of Marshmallow Fluff to be successful.
Yes; it is also Kosher.
If water will not damage the soiled material, warm water will dissolve any Fluff for removal.
Use a 7 1/2 oz. jar and 6 cups of crispy rice cereal.
Place a small quantity of Fluff in a bowl, then slowly add warm water while mixing with a fork. Or, place 4 heaping tablespoons of Fluff and 3 tablespoons of water in a microwave-safe container, then microwave on high for 15 seconds. Remove and stir.
The butter fat in chocolate prevents Marshmallow Fluff from whipping.
Marshmallow Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites and Artificial Flavor.
Strawberry Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites, Artificial Flavor, Vegetable Juice Color.
There are no artificial preservatives, stabilizers or emulsifiers in any of our products.
No. We try to offer our product at the lowest possible price and coupons are costly.
We do not offer t-shirts, baseball hats, sweatshirts, or banners, but we occasionally offer other cool stuff.
Generically, they are the same, but Fluff is made by a costly, batch-whipping process. Creme is whipped in a continuous mixing process. The differing results are quite evident.
No, Raspberry Fluff was discontinued in 2013.
Yes, Marshmallow Fluff is produced in a tree-nut and peanut free facility.