Fluffer-Nutter Sandwich

D

darkrhetoric

New member
Just out of the blue, suddenly I NEED a Marshmallow Fluff and Extra
Crunchy Jiff sandwich. I have not even thought of FlufferNutters for
probably 20 years and there it was, just in my head all the sudden.
It's like God is talking to me telling me to make a FlufferNutter
sandwich.

Is that an Epiphany or a Revelation?

I don't care, but who's got some Fluff? Do they even still make it?
How about that peanut butter and jelly in the same jar in alternating
vertical stripes? That's one of the isles I never even look at.

-sw
 
Sqwertz wrote:

All still available as far as I know. I sometimes get the fluff to thin
and morph into an ice cream topping, but the FlufferNutter was never a
favorite of mine.
 
Sqwertz wrote:

All still available as far as I know. I sometimes get the fluff to thin
and morph into an ice cream topping, but the FlufferNutter was never a
favorite of mine.
 
"Sqwertz" wrote in message
news:[email protected]...

That's something I've never eaten. We don't have that Fluff here. We have
Kraft Marshmallow Creme. So when I moved to the East Coast I had no clue
how to make the fudge that my mom always made. The jars didn't have the
same amount of product in them.
 
"Sqwertz" wrote in message
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That's something I've never eaten. We don't have that Fluff here. We have
Kraft Marshmallow Creme. So when I moved to the East Coast I had no clue
how to make the fudge that my mom always made. The jars didn't have the
same amount of product in them.
 
"Sqwertz" wrote in message
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I happened to see a jar of it on the belt today for the person in front of
me. I don't think I've ever had more than a bit while making one for the
kids years ago. I prefer jelly.

As for the PB & J in the same jar, they still make it. That too, never had
any appeal. I want to put the ratio I want on a given day. Most times, it is
strawberry rather than grape too. The best strawberry preserves are
Trappist. I think that is a regional New England brand made by the Trappist
monks.
http://www.monasterygreetings.com/prod_detail_list/Trappist_Preserves
Check out the flavors
http://www.monasterygreetings.com/prod_detail_list/Trappist_Preserves_Single_Flavor_Cases
 
"Sqwertz" wrote in message
news:[email protected]...

I happened to see a jar of it on the belt today for the person in front of
me. I don't think I've ever had more than a bit while making one for the
kids years ago. I prefer jelly.

As for the PB & J in the same jar, they still make it. That too, never had
any appeal. I want to put the ratio I want on a given day. Most times, it is
strawberry rather than grape too. The best strawberry preserves are
Trappist. I think that is a regional New England brand made by the Trappist
monks.
http://www.monasterygreetings.com/prod_detail_list/Trappist_Preserves
Check out the flavors
http://www.monasterygreetings.com/prod_detail_list/Trappist_Preserves_Single_Flavor_Cases
 
On Mon, 21 Feb 2011 16:31:16 -0500, Nancy Young wrote:


Maybe tomorrow I'll go out and get some (too hot outside today). I
think I have enough peanut butter to make a sandwich so I may try this
tonight:

http://www.food.com/recipe/fantastic-marshmallow-fluff-clone-75813

It comes with pretty good reviews and I have everything to make it.


Word on the streets is that World Market (Cost Plus) carries it
nationwide. Which does ring a bell - I was there a few weeks ago and
might have seen it out of the corner of my eye.

-sw
 
On Feb 20, 11:19?pm, "Julie Bove" wrote:


Kraft Marshmallow Creme is what we always used, too. I haven't had a
fluffer nutter (God, that sounds almost dirty) in ages and now I want
one.
 
On Feb 20, 11:19?pm, "Julie Bove" wrote:


Kraft Marshmallow Creme is what we always used, too. I haven't had a
fluffer nutter (God, that sounds almost dirty) in ages and now I want
one.
 
Felice wrote:

Did you ask me to compare Nutella and Fluff just because both are
typically eaten just with a spoon?

On that scale Nutella is freshly seared tuna by Iron Chef Morimoto
served on a bed of fresh farmed greens and herbs with a fine dusting of
hazelnut powder. With my own home brew porter because I like that
better than Sapparo Black beer.

On that scale Fluff is yesterday's tuna from a can mixed with too much
generic brand mayo and nothing else mixed in to doctor it up foodie
style. Stored in the fridge over night. On Wonder bread. Also
stored in the fridge over night. Not toasted. With no milk to help
wash it down.

So yeah, they are both sweet processed foods in the sense that both of
my stories are about fish. And they are both physically addictive
because of the insulin response to the sugar (except Nutella also has
the physically addictive aspects of chocolate as well).

If you don't like either hazelnut or chocolate you might not like
Nutella on a spoon. If you're a diabetic do *not* bring it home from
the store the first time. Nutella is the stuff to make a sweet tooth
hop out of your mouth and do a chorus line.
 
"Christopher Helms" wrote in message
news:[email protected]...
On Feb 20, 11:19 pm, "Julie Bove" wrote:


Kraft Marshmallow Creme is what we always used, too. I haven't had a
fluffer nutter (God, that sounds almost dirty) in ages and now I want
one.

I found that the texture wasn't the same between the two.
 
Sqwertz wrote:

Fluff is still around, as are its many clones. Beware the PBJ though;
wear your armoured suit when venturing down that aisle :P
 
Christopher Helms wrote:


About 2 years ago someone at work introduced me to Fluff. She spread it
on to Ritz crackers with a schmere of peanut butter. I think the
slightly salty cracker contrasting with the sweet fluff and creamy
peanut butter makes it a wicked good treat!
 
On 2/20/2011 10:23 PM, Sqwertz wrote:

Thanks, Steve,

Now I have go through the rest of the morning with that damned
fluffer-nutter jingle running through my head.

That I remember! Where I put my keys ten seconds ago, I can't. :-(

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.
 
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