To celebrate a Fluffernutter, you have to start with Fluff. There are other spreadable marshmallow cremes on the market, but for anyone in the know (especially New Englanders in the know) the only acceptable brand of marshmallow creme is Fluff. Fluff is made in Lynn, MA although it was originally made in Somerville, MA. It was created in 1917 by entrepreneur Archibald Query who came up with the recipe and then went door-to-door selling his sweet creation which makes me wonder why there are no more door-to-door marshmallow salesmen anymore. There were other marshmallow cremes before Query’s, even one by the great, great, great grandchild of Paul Revere, but Fluff was the one that really took off and part of that success was because Query sold his Fluff recipe and rights to candy makers H. Allen Durkee and Fred Mower in 1920 for about $500. As far as combining Fluff with peanut butter to create a sandwich, that came earlier in the century from some of the other marshmallow cremes on the market and took off in popularity during World War I when Americans were asked to give up meat one day a week to help with the war effort. The name Fluffernutter wouldn’t come around until the 1960’s when Durkee & Mower hired a PR firm to help sales. That’s when some marketing genius invented the name that would eventually become world famous and even have a holiday named after it. That’s what today would be all about.
I decided to have a Fluffernutter for breakfast because I had to go to work at 11. I asked Lola if she wanted one too and after a long moment of consideration, she said yes. I had wheat bread on hand and that would work for our sandwich although I personally prefer white bread. I decided to toast my bread although Lola is a firm anti-toast believer for her Fluffernutters. She gave me a stern look of disdain at my own choice of toasted bread, but I couldn’t help it – I just love how the peanut butter starts to melt on the hot toast. We agreed to disagree. Making a Fluffernutter is easy enough, but it’s a dirty job. Fluff sticks to everything it touches, so you usually have to use two knives so as not to mix the PB into the Fluff and vice versa. Then when you slice it, you get it all over your cutting surface. I used to work at a restaurant that sold a Fluffernutter (available at market price) and it was always the worst sandwich to make because you had to completely clean your station after you made one. For today’s sandwich artistry, I had lots of Fluff on hand because that’s what I use for my fudge and for the peanut butter, we used Skippy. I spread the peanut butter first on both pieces of bread, then topped that with a big scoop of Fluff which I spread out as best I could. I then closed the sandwich up and cut it in half (I cut Lola’s into quarters just to be cute).
I was glad I toasted mine because the peanut butter gets melty and mixes perfectly with the Fluff which also starts to melt. We ate our sandwiches at the kitchen table and that was more a defensive move because eating a Fluffernutter can get so messy. You need a plate underneath so that the peanut butter can ooze out onto something. That becomes part of the joy of eating one too because you get to mop up the peanut butter and Fluff off the plate with the sandwich. It is also a sandwich that requires liquid on the side otherwise you get all that sticky stuff left in your mouth. Ideally you would want milk but we opted for good ol’ water. It’s a great sandwich. The peanut butter is dominant and sweetened by the sugary joy of Fluff. I also realized that it’s a great sandwich to have before a long shift because it gives you instant energy and a sugar high that lasts for a few hours. You just have to make sure you wash your face and hands afterwards, otherwise you smell like peanut butter for the rest of the day,
Massachusetts started legislation to make the Fluffernutter the official sandwich of the Commonwealth. That motion has been stalled in the State House for over ten years which I don’t understand. Who is voting against this sandwich? Who wouldn’t want to take credit for this creation? If it were up to me, I’d be voting YES! I’d be proud to have this sandwich represent my home state. It’s a sandwich of great renown in these parts and well as being one worth our celebration. Official or not, it’s still a sandwich that gets high praise in our house. It delivers simple joy with the best of local ingredients. It gives us comfort. It gives us ease. It gives us warm, happy flavors. That’s the New England way and why we are here to stand proud with Fluff. We’ll promise to clean up after too.
Next up: National Moldy Cheese Day
Info on Fluff from Mental Floss