melt down the mini marshmallows and make it into a big one.
Large and jumbo marshmallows are not the same; they differ primarily in size. Large marshmallows are typically about 1 inch in diameter, while jumbo marshmallows can be around 2 inches or more. This size difference affects their use in recipes and how they melt or toast. Additionally, the texture and fluffiness may vary slightly between the two types.
Kellogg's original recipe calls for 4 cups of mini-marshmallows. See the link below for their recipe.
It depends on the size of the package.
To convert 7 ounces of marshmallow creme to Jet-Puffed marshmallows, you generally use a ratio of about 1 cup of marshmallow creme to 2 cups of marshmallows. Since 7 ounces of marshmallow creme is approximately 1 cup, you would need about 2 cups of Jet-Puffed marshmallows, which is roughly 8 ounces. This conversion may vary slightly based on the specific recipe, so be sure to adjust accordingly.
To convert granulated garlic to cloves in a recipe, use 1/2 teaspoon of granulated garlic for every clove of fresh garlic called for in the recipe.
Graham CrackerThe traditional method uses graham crackers. I like to use the little Shortbread cookies that already have the chocolate on them. Less messy. Recipe below in the Related Links section.
Jumbo, or Extra-Large eggs weigh 71-73g depending on the country of sale; large eggs weigh 63-73g, so you should use seven large eggs to approximate six jumbo eggs.
To convert gelatin powder to sheets for a recipe, use this ratio: 1 tablespoon of powdered gelatin equals 4 gelatin sheets. So, if your recipe calls for gelatin sheets, you can substitute with this ratio.
To convert powdered gelatin to sheets for a recipe, use this ratio: 1 tablespoon of powdered gelatin is equivalent to 4 gelatin sheets. So, if your recipe calls for gelatin sheets, you can substitute with this ratio.
Elephant is a jumbo size animal
To convert margarine to butter in a recipe, simply use the same amount of butter as the recipe calls for margarine. Butter has a higher fat content than margarine, so it may result in a slightly different texture or flavor in the final dish.
To convert a cake recipe into a cupcake recipe, you can simply adjust the baking time and temperature. Fill cupcake liners about two-thirds full with the batter from the cake recipe, then bake at the same temperature but for a shorter time, usually around 15-20 minutes. Keep an eye on them and use a toothpick to check for doneness.