My Marshmallow Creme Dilemma….

Posted by frugalchristianliving on February 26, 2011 · 10 Comments 

Last night, as I was cruising the isles of Save-A-Lot….(one of my favorite pastimes I must say), at the end of the baking isle I spotted THIS….

 

 

Jet Puffed Marshmallow Creme.  What was unusual about that, you ask?  Well, it was marked down…from $.99….to $.50…..

Ooo….ooo….Good Deal Alert!!!!

 

Should I stock up??  (I’m asking myself….)

Okay, and I might have discussed it with the butcher.

‘Cause that’s just me.

 

Well, I’ve NEVER used it before…..so I know I can live without it…..

How about this.  I’ll go home, research some recipes it’s used for, and come back for “the kill” if I decide I can use it.

The butcher agreed.

(Okay, I don’t think he was ACTUALLY the butcher, I think he was a “checker” who just happened to be wearing the butcher’s white gloves and stocking up the meat for the night.)

 

I digress.

 

So it appears to me, that (besides using it for emergency “smores” and “rice krispie treats”) by far and wide the most common use for marshmallow cream is……

FUDGE.

Photo Credit

It sounds like the fudge recipe is usually on the back/side of the container, but if not…..find it HERE!

Okay, I make fudge.  (Well, not until Thanksgiving, but still.)

 

Next…..

Lynn’s Kitchen Adventures tells how she made this heavenly looking Marshmallow Cream Frosting (like the cream inside of a “twinkie” or an “oatmeal pie”).  Find her great site….HERE… Thanks, Lynn!

Marshmallow Creme Filling

• 2 cups powdered sugar
• 1/2 cup softened butter
• 1 7oz jar marshmallow creme

Mix with a mixer (about 3 minutes) until light and fluffy.

 

Umm, yeah.  That looks good.  (Gonna be honest though, looks like something I would very rarely make!)

Next…

Abby Dodge has a great post titled, “Quick Chocolate Cupcakes With Marshmallow Butter Cream Frosting,” and her readers commented that it is “silly-easy yet remarkably chocolate-y and delicious!”

Here are her ingredients…..check out her site HERE for the detailed instructions!

Shortcut Marshmallow Butter Cream Frosting

• 16 tablespoons (8 ounces) unsalted butter, at room temperature
• 1 jar (7 ounces) marshmallow “Fluff”
• 3/4 cup (3 ounces) confectioners’ sugar
• 1 1/2 teaspoons pure vanilla extract
• ¼ teaspoon table salt
• Colored Sprinkles, for garnish (optional)

 

Okay, FROSTING!! If I could get away with not using so much butter (butter is expensive, you know:) this could be a real savings for me!

And last but not least….

Meal Planning With Connie tells how she makes Peanut Butter/Marshmallow Creme on Crackers……and then procedes to show how she learned from a friend how to make…..

Peanut Butter and Marshmallow Creme Sandwiches…TOASTED (like you would a grilled cheese).

My kids are gonna love this woman.

Find her great blog….HERE…

(Sounds healthy, too.)

(not.)

🙂

Well, I think that’s enough research for me!   I’m pretty sure I’ll be making another trip up to Save-A-Lot to bring home some Jet Puffed Marshmallow Creme home to my stockpile.

Maybe not a whole case.

That would be overdoing it.

 

A half of a case will do just fine.

 

Love you,

 

 

P.S.  I’d love to hear how you use marshmallow creme!!

 

Photo Credit for feature image…

Filed under Good Deal Alert, Shopping, Stock Up, Uncategorized · Tagged with Save-A-Lot, Shopping, Stock Up