I have grown up on marshmallow cream—mainly in the form of triple-decker peanut butter, jelly and marshmallow sandwiches. My family used to primarily buy Kraft’s marshmallow cream, which comes in a jar, and it is very tasty. We still buy Kraft every now and then, but in recent years we have come across another brand of marshmallow creme that we have come to enjoy for its softness, smooth texture and taste: Marshmallow Fluff.
Marshmallow Fluff, produced by the Massachusetts company Durkee-Mower, has a flavor that stands alone. However, until finding out today more about the company’s background, I did not know exactly what set Marshmallow Fluff apart from the competition or why the product tasted a notch above the rest of the marshmallow creams. As the company’s website explains, Durkee-Mower began using their “batch-whipping process” used for their Marshmallow Fluff product over 75 years ago and is reportedly the only marshmallow cream still made this way. In fact, is this “batch-whipping process” that, as the company says, produces the “fluffy, white, and smooth” Marshmallow Fluff. Marshmallow Fluff is also produced with the “finest” ingredients and no preservatives.
The company offers several recipes, but one that my family has made and enjoyed for years now is their “Never Fail Fudge” recipe, available right off the back of the Marshmallow Fluff label. This is a simple chocolate fudge recipe that is easy to make, requires few ingredients, and proves quite popular in our family’s taste tests(!) The recipe on the jar calls for one 7-1/2 ounce jar of Marshmallow Fluff, 2-1/2 cups of sugar, 1/4 cup of butter or margarine, 5 ounces of evaporated milk, 1/4 teaspoon salt, 3/4 teaspoon of vanilla, and 12 ounces of semi-sweet chocolate pieces (such as chocolate chips). After combining the first five ingredients into a large pot (we use a 3 or 4-quart pot) over low heat, stirring until everything in the pot is well blended. After the five ingredients are blended, turn the heat up to moderate and let the mixture boil for around five minutes (until the mixture reaches “soft ball” stage). Once the mixture has boiled for about five minutes, remove the pot from the heat and then add the chocolate chips and vanilla, stirring everything together very well. Pour the mixture into a greased 9″ by 9″ pan (we use 8″ by 8″ and that works fine, too) and then let the fudge cool. We like to score cuts in the fudge early so that it is easier to cut and remove the fudge pieces once it cools.
Never Fail Fudge is tasty, and I don’t even regard the nutritional value—I am sure I would not want to see the amount of sugar in a piece of fudge (we like 1″ by 1″ squares). The food label on the back of the Marshmallow Fluff jar does not look all that bad. Sure, there are 9 grams of sugar in a 2 tablespoon serving, but its marshmallow cream—not that bad for one of the tastiest marshmallow creams you will put in your mouth! Here is some more good news: Marshmallow Fluff has no fat, no trans fat, only 10 milligrams of sodium, and 15 grams of total carbohydrates. There are just 60 calories per serving.
Marshmallow Fluff is really popular up in New England, where Marshmallow Fluff originates, and it is available here in West Central Florida (which has a lot of transplants from New England). However, if Marshmallow Fluff is not available near you, the company sells their product online, and they accept checks, credit cards, and PayPal, making for easy ordering. Marshmallow Fluff generally comes in 7-1/2 jars and 16 ounce plastic tubs, and is also offered in raspberry and strawberry flavors.
