Plain and simple:
2 Slices of Local Artisanal Bread
One Slice Spread with Americano Food’s Natural Peanut Butter
One Slice Spread with Toasted Mallow’s Marshmallow Fluff
It’s that easy. However, as we’ve learned with our marshmallows, “simple” can be extraordinary.
a rich and sticky history
Ask anyone from New England, and they’ll tell you something along the lines of, “Fluffa-Nuttas are wicked awesome dude!” Fluffernutters are so loved in Massachusetts that they are served in school lunches. Seldom will you walk into a New England school cafeteria and not find at least one kid, munching on the proposed “State Sandwich of Massachusetts.”
The Fluffernutter has a rich and sticky history. First appearing as “Liberty Sandwiches”, the Fluffernutter recipe dates back to 1918 by Massachusetts native, Emma Curtis. That Fluffernutter recipe described: “slices of ‘war bread’, spread with peanut butter and marshmallow creme; cut into triangles and served as dainty sandwiches.” We’ve come a long way from Ms. Curtis’ original recipe. Fluffernutters have been made into candy, ice cream, candles, and have even gone to space.
a sandwich is only as good as the sum of its parts
As anyone who knows the art of sandwich-craft, a sandwich is only as good as the sum of its parts. Anybody can take two slices of store bought white bread, smear them with brand name peanut butter and marshmallow creme, and begin to indulge in a patriotic delicacy that would bring a tear to Paul Revere’s eye. But at Toasted Mallow, we believe that if you’re going to indulge, you might as well go big and do it right.
Carefully selected, high quality ingredients and supporting local small business are cornerstones in Toasted Mallow’s unique foundation. We always want to reflect that in our recipes. Therefore, we are including some of our local small business friends in our National Fluffernutter Day celebrations. These guys produce the highest quality products, with as much love and care as we do with our marshmallows. With their help, we could take this friggin’ sweet sammich to a whole ‘notha level dude!
Local artisanal bread
Long are the days of communal ovens. Where neighbors would come together, share family news, gossip, and bake bread. Bread is the food of the people. But it has lost its way to convenience and inexpensive ingredients. We empathize with bread. Marshmallows have suffered the same fate. Cheap ingredients and mass production, produce bags of marshmallows that are just plain and ordinary.
A good bread consists only of flour, water, yeast and salt. Simple, but in the right hands becomes great. The best way to go is with your local artisanal bread bakery, who perfects their craft with a passion. We used Rise Up Bakery’s thick cut, Classic White Bread. An Arizona family business, who prides themselves on carefully crafted baked goods. Their bread, like all artisan bakers, get its flavor from the yeast. Hours of proofing and careful attention, imparting a robust flavor that stands up against the flavor juggernauts of peanut butter and fluff.
the peanut butter
We’ve come to the yin and yang of the Fluffernutter. Starting with the yin, the peanut butter. Just like yin, peanut butter has a darker side. No condiment polarizes the room as much as peanut butter. Drop its name in the middle of a conversation and you’ll see half the room sing its praise, the other half pick up arms in its rebellion, and the people with severe allergies clutch their epipens. It’s unfortunate. Peanut butter is a culinary multitasker and deserves, at the very least, the same love in its production as the rest of its fluffernutter compatriots.
It’s only fitting that we chose Americano Food’s Natural Peanut Butter. An American Small Business, also perfecting their craft at what they love, turning the making of peanut butters into an art. Made only with peanuts and sea salt. No hydrogenated oils. No sugar. You can actually taste the refined flavors of the peanuts, carefully roasted and ground with the utmost love and care.
The fluff
Yin requires the balance of the yang. Here the yang is white, light, sweet, and airy. We at Toasted Mallow make the yang, we put the “fluff” in the “fluffernutter.” With its roots in the old world, marshmallow fluff closely resembles merengue. A mixture of egg whites, whipped with sugar to a creamy consistency. Rising in popularity in the early 20th century, fluff has suffered the same fate as its marshmallow older sibling.
Look at the ingredients label on a jar of the sweet stuff, and you’ll find common words like: “corn syrup”, “dried egg whites”, and “vanillin” (commonly known as “imitation vanilla”). It all yields a sticky substance that, while nostalgic, leaves much to be desired. When crafting an extra “nutty” fluffernutter, we want the fluff to stand out its own, a giant among smaller giants.
Toasted Mallow is all about taking tasty nostalgic treats that remind you of a simpler time, and dialing them up to 11. We freshly crack and separate each local Arizona egg by hand, to get a batch of only egg whites. Into that we whip a heated simple syrup, consisting only of sugar and water. No corn syrup. No artificial flavors. Only 100% real Mexican Vanilla Bean. This renders a fluff less sweet, and gives our homemade marshmallow fluff a profound aromatic flavor. Contrasting the salty natural peanut butter perfectly. With these foundations in place, you can begin to explore a whole new world fluff filled sandwich opportunities.
spread s’more love
Toasted Mallow’s Fluffernutter:
2 Slices of Local Artisanal Bread
One Slice Spread with Americano Food’s Natural Peanut Butter
One Slice Spread with Toasted Mallow’s Marshmallow Fluff
Slices of a semi-ripe Banana
Drizzle of local Arizona Honey
Sprinkle with Ground Cinnamon
To finish, cut into triangles and serve. Sandwiches mysteriously taste better once cut into triangles. Crust optional.
