Specific FAQ's:

"Flufferently" Asked Questions

This is the place to have all your burning questions about Marshmallow Fluff answered! After reading this, if you still have a question, send it to us.

My Never Fail Fudge failed. What happened?

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.
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What is the "soft ball test"?

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 4 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.
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Should I use a candy thermometer to test for the "soft ball stage" when cooking fudge ?

No. Candy thermometers are unreliable for determining the softball stage when cooking fudge.
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What causes the 16 oz. plastic lid to dome, or to cup?

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.
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What is the easiest way to measure Marshmallow Fluff when making a recipe?

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.
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Is Fluff gluten free?

Yes; it is also Kosher.
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How is Fluff easily removed from materials?

If water will not damage the soiled material, warm water will dissolve any Fluff for removal.
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Can Fluff's Plastic container be reused for food storage and freezing?

Yes.
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How much Fluff do you use when making Rice Krispie Treats?

Use a 7 1/2 oz. jar and 5 cups of Rice Krispies.
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How do you make ice cream topping?

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.
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Why don't you make chocolate Fluff?

The butter fat in chocolate prevents Marshmallow Fluff from whipping.
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What is Fluff made from?

Marshmallow Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites and Vanillin.

Strawberry Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites, Artificial Flavor, Red 40, Carmel Color.

Raspberry Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites, Artificial Flavor, Red 3, Red 40, Blue 1.

There are no artificial preservatives, stabilizers or emulsifiers in any of our products.
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Do you offer coupons?

No. We try to offer our product at the lowest possible price and coupons are costly.
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Do you offer premiums?

We do not offer t-shirts, baseball hats, sweatshirts, or banners, but we do offer other cool stuff. Check out our "Fluff Stuff" page.
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Is Fluff the same as Marshmallow Crème?

Generically, they are the same, but Fluff is made by a costly, batch-whipping process. Crème is whipped in a continuous mixing process. The differing results are quite evident.
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How can I contact you?

Here's the info (or just check out the bottom of this page).
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