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I have a french recipe that calls for "liquid" crème fraiche . . . the type I can buy is not liquid - it is semi-solid - a bit thicker than sour cream. Does anyone one know what the liquid version is? How would one approximate it?
Devotees of sweet, spreadable Marshmallow Fluff can rejoice. Shauna Sever, author of Marshmallow Madness!: Dozens of Puffalicious Recipes, demonstrates how to make your own marshmallow creme for Fluffernutters, cookie sandwiches, and other treats. Click here for her recipe.
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