I promised this post a while ago when I was talking about B&M canned brown bread. The fuffernutter right up there with other iconic New England foods as the aforementioned brown bread, boiled dinner, and lobster. It was reminded to do this post by two things. First, I saw this great article on Yankee Magazine’s site. Good read! Secondly, I have the Healthy Rebellion Spring 2022 Reset coming up (starting today!), so if I was going to indulge – you know, as an experiment in nostalgia – I had to do it now.
When I was growing up, my Mom would make me the occasional fluffernutter. It’s certainly not good for you, but dang it’s amazing. Almost the perfect comfort food, in my opinion. White bread, marshmallow fluff, and peanut butter. I do take issue with the statement in the magazine article, though. The ultimate expression of the fluffernutter has to be toasted. Instead of toasting the bread beforehand, slather on the ingredients on the bread and toast in a horizontal toaster. You have to really watch it, though, as you don’t want the peanut butter getting so runny as to go over the side of the bread, and you don’t want to burn the marshmallow. Put together and consume. If you succeed in this high culinary achievement, you’ll be rewarded with something akin to a peanut buttery s’more. Kind of. Amazing.