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Fluffy debate -- fluffernutter sandwiches

OK, a recent discussion on retro dishes got us started on the topic of fluffernutter sandwiches, and it leads me to the question: is it really a fluffernutter if you use healthy ingredients (whole grain bread rather than wonder bread, etc.)? Who's a PB purist? And also, I'm curious, which is best to use: mini mallows, jumbo mallows or marshmallow creme?

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  1. No mallows. Marshmallow fluff is what is used in Massachusetts. It is manufactured by Durkee-Mower, Inc. Lynn, MA . For recipe ideas visit marshmallowfluff.com. Healthy or not my adult children loved them as kids. I still do - but in moderation these days.

    1. Definitely marshmallow fluff/creme. I been using natural peanut butter for so long, I find standard Jiff/Skippy has a Crisco-like mouth feel and doesn't taste peanutty enough, so I guess I'm a PB purist is the other direction. I think whole grain sandwich bread is OK for a fluffernutter as long as it's soft/light. Don't use bread that is too crusty/chewy. Come to think of it, fluffernutter on challah sounds pretty good...

      1. I think a whole grain bread is ok as long as the fluffernutter taste is the predominant taste. And yes Fluff in a jar or tub or whatever it comes in these days. I have enough problems monitoring where the Fluff ends up. Making it from scratch would be a little more work than I think I would expend on a fluffernutter sandwich.

        1. Of course it's still a fluffernutter sandwich if you use healthy ingredients. What, you think peanut butter is *not* healthy? I'd argue that peanut butter deserves a permanent seat on the pantheon on healthy foods.

          As to the type of marshmallows? I'd prefer fluff by Durkee-Mower's, but really a "deconstructed" fluffernutter would be kind of cool, no?

          1 Reply
          1. re: ipsedixit

            "I'd argue that peanut butter deserves a permanent seat on the pantheon on healthy foods."

            I wholeheartedly agree! It gets a bad rap, but I believe peanut butter is the prefect food. Great balance of protein, carbs, fat. My Swedish friend think it's vile, but they also swear that salmon paste in a tube is pure deliciousness - uck! :)

          2. Accept no substitute.
            Fluffernutter sandwiches were what I ate for lunch through grammer school and consisted of marshmallow fuff made in Lynn, MA and Teddy's peatnut butter made about 10 miles away in Everett, MA on a white wonder bread.

            1 Reply
            1. re: Infomaniac

              That is the stuff of good MA childhoods! :)

            2. Oh, you had to take it to the people. Actually, thanks. Most days, I feel I have betrayed my a common (*gasp*), occasionally perversive (I can deal with that) palate on CH. I'm actually on the side of the majority for this one. Of course, it's fluffernuters, but I'll take what I can get.

              I reiterate: Peanut butter (whatever is near), authentic Fluff, and cheap white bread. I tried it on whole grain once (Torano bakery, good stuff). The flavorful and generous seeding imbedded in the bread not only detracted from the fluff (it's *more* than fine with just the pb), but imparted flavors that I felt did not compliment the nut and the sweet well enough to make it one of my dirty little pleasures. I was too aware that I had subverted my mission, for a decreased reward.

              1. Definitely use Fluff from Lynn, MA. I grew up in the Fiji Islands and my Aunt would send us a care package once a year with a couple of jars of Marshmallow Fluff. I would trade fluffernutters for curry wraps at school. Back in the states a fluffernutter was marshmallow fluff, Teddy's PB and Arnold Brick Oven White Bread.

                1. As far as the "nut" is concerned -- smooth or chunky PB? I say smooth.
                  And what about toasted mallows? I used to make "campfire" fluffernutters on camping trips with marshmallows toasted over the fire...

                  1. Wow what memories. This is what I ate almost every day in grade school since I had a mom that did not cook. Only traditional Fluff and Skippy or Jif peanut butter creamy not nutty. I had it on white bread, but whole wheat would still make it the same sandwich. Have fun eating it!!!!!!

                    1 Reply
                    1. re: taboo

                      we had creamy jif, fluff from the jar and roman meal "whole wheat" bread - white enough not to interfere with the perfection that is a fluffernutter! mmmm... good think i don't have any fluff in my pantry! :)

                    2. Interesting... I never heard of these in my life. Thank goodness I didn't know about them when I was a kid or I'd have been fatter than I was already. I think the PB / marshmallow fluff combination sounds divine, but putting it on bread feels somehow wrong to me. I think I'd like PB, then MF spread directly onto a banana - or onto saltine crackers or some other plain cracker.

                      8 Replies
                      1. re: woodleyparkhound

                        Marshmallow fluff and creamy peanut butter on white bread. Way to go.

                        I would have thought, if you grew up in the US during the last 50 years, a fluffernutter would have been in your school lunchbox or on the menu more than once, and would be very familiar. My DH, who grew up in NYC, has never had one (who knows why, he eats tons of peanut butter). I have never made him one, as he doesn't seem to want one and doesn't feel deprived. He has no idea know what he's missing.

                        1. re: bushwickgirl

                          I did grow up in the last 50 years (in southern Ohio) but I never had a lunch box - I walked home from school for lunch until 7th grade, then ate in the cafeteria after that where it was never served. The bread part sounds like it doesn't go to me - but then I feel just the same about PB and jelly - love the two together, but not on bread.

                          1. re: bushwickgirl

                            I had heard of then as a kid, either on TV or in a Babysitters Club book, but didn't really know what they were until college when my roommate bought a jar of fluff. I think they're really a very regional food.

                            1. re: mpjmph

                              "very regional food" possibly, I don't know, I thought Marshmallow Fluff was sold nationwide; I grew up in New England and the mid-Atlantic states, and we always had 'em. I don't think my DH missed out because he's from NYC; he remembers hearing about them when he was a kid.

                              1. re: bushwickgirl

                                Curious, I emailed a friend I grew up with to ask her if she'd heard of these when we were kids. She had - but never ate them because she thought they were gross. She preferred PB and DILL PICKLES, which to me is twice as gross! Anyway, people in my hometown were eating these - but somehow they escaped my house.

                                1. re: woodleyparkhound

                                  I still eat PB and dill pickle sandwiches......

                          2. re: woodleyparkhound

                            I had a fave snack with my Dad when I was little that's even worse: Triscuits topped with PB and dill pickle slices.

                          3. For it to qualify as an authentic Fluffernutter to me, it must be Marshmallow Fluff, creamy peanut butter and white bread that gets stuck to the roof of your mouth. Add some salty potato chips and Autocrat coffee milk and that was lunch for me almost every school day when I was growing up in MA.

                            2 Replies
                            1. re: JRicher

                              You must be from Southeastern MA or RI, as I've never heard anyone from out of that region talk about coffee milk at all, never mind the perfection that is Autocrat syrup . We used Silmo in my house as a kid, since it was made in my hometown of New Bedford, MA., but I used Autocrat once I moved out. A true fluffernutter as folks have mentioned is Fluff brand marshmallow, creamy commercial PB, and soft white bread. I make them very arrely now, and use white bread, natural PB (as I too cannot eat the sugary blech that is commercial PB), and Fluff. Great stuff, and great childhood memories.

                              1. re: kimfair1

                                :) I grew up just north of the RI line in Blackstone, MA.

                            2. As a kid, it was fluff with creamy Jif on wonder white. These days, it's fluff, natural PB (I can't handle the processed, sugary pb these days) on...Ezekiel Sprouted multi-grain bread. Sorry folks, I love it. I feel like it enhances the flavors, while wonder white was just a vehicle to get things to my mouth. I'm a heathen, though. I've been known to add banana to my fluffernutter sandwiches.

                              2 Replies
                              1. re: debbiel

                                omg. banana fluffernutter sounds like perfection! don't apologize for genius debbiel! :)

                                1. re: jujuthomas

                                  Try a fluffernutter banana split -- split a frozen banana, fill the center with marshmallow fluff and PB, drizzle with honey. Use the Wonder Bread to sop up the messy drips.

                              2. What's the point of healthier ingredients.
                                Isn't the main ingredient Marshmallow Fluff almost pure sugar?

                                What is Fluff made from?
                                Marshmallow Fluff contains Corn Syrup, Sugar Syrup, Dried Egg Whites and Vanillin

                                1. For me, it must be Fluff, Jiff and toasted white bread. The meltiness is what makes the sandwich. This was a favorite after school treat throughout my childhood in Northern Virginia. My husband, who is from West Virginia ,had never heard of them.

                                  1 Reply
                                  1. re: sherriberry

                                    DW, from the suburbs of Philly, never heard of them, either.

                                  2. Creamy PB + Marshmallow Fluff (R) + white bread = 1 FlufferNutter

                                    Anything else is heresy. No healthy ingredients allowed. And it must have enough fluff to melt our teeth.

                                    1. OH it takes fluff fluff fluff to make a fluffernutter marshmallow fluff and lots of peanut butter....bread is just a delivery mechanism

                                      1. I grew up in CT and I love me some Fluff. I weep for those who have never experienced the real thing. I don't know if it is regional, but my local Whole Foods carries "Marshmallow Creme," basically a fluff knock-off.