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Baking question - how does marshmallow as ingredient effect final product?

yippee1999 | Feb 15, 202006:54 PM     9

Hi everyone!

I've had a family recipe for fudge that I've been using for quite some time. The resulting fudge is awesome, so I'm hesitant to try any other fudge recipe. I mean, if it ain't broke, don't fix it, right??

But.... it was only the other day that I was thinking...'wait a minute... what other ingredients are there in marshmallow, aside from egg whites and sugar?...hmmm... let me see....'

You see, marshmallow is one of the ingredients for this plain chocolate fudge recipe. And sadly, your 'average' marshmallow product (either marshmallow 'fluff' or the individual marshmallows)...they all contain corn syrup.

I found online recipes where I can make my own marshmallow and substitute honey or maple syrup for the corn syrup. But my question is...by making that change...and using a marshmallow that contains NO corn syrup, might that change the texture or anything, of my standard fudge recipe? In other words, is there something about corn syrup and how it breaks down and incorporates into other ingredients, and over high heat... is that an essential part of my fudge recipe do you think....or is corn syrup really just a type of 'liquid sweetener', albeit a much cheaper one, than maple syrup or honey?

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