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By Chef Diane
I have never been around marshmallow cream much. In fact...I have only used it while making
Christmas fudge in the last few years.
In several parts of the country, marshmallow cream and peanut butter are
as common as a peanut butter and jelly sandwich is in my part of the
country. In fact, Massachusetts even
tried to proclaim the fluffernutter, a mixture of peanut butter on one slice of
bread, and marshmallow cream on the other slice, as their state sandwich.
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According to punchbowl.com. marshmallow candy can be traced back to
ancient Egypt when people first began to harvest the marshmallow plant (Althaea
officinalis). During the 19th century, French pharmacists extracted the juice
from marshmallow plants and heated it with egg whites and sugar, creating a
marshmallow cream.
Then, in 1917, Archibald Query of Somerville,
Massachusetts created the special formula for the marshmallow fluff we know and
love today. The first published recipe
of the fluffernutter sandwich appeared during World War l by Emma Curtis.
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Every year in Somerville, Massachusetts, where Archibald
Query invented Marshmallow Fluff, a festival celebrating this tasty treat is
held. The name of the festival is called
What the Fluff? They eat fluffernutter
sandwiches, play music and games and have cooking contests.
If you would like to be more creative with fluffernutter
instead of just a routine sandwich, here is an easy recipe for some delicious
cookies that are really simple to bake.
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Fluffernutter Cookies
Ingredients
- 1 package of Betty Crocker peanut butter cookie mix, stir as directed.
- 1 jar marshmallow cream
- 1/2 cup whipping cream
- 1 12 ounce bag semi-sweet chocolate chips.
Directions
- Mix cookies as directed, roll into balls and bake at 350 for 8 minutes
- Take the back of the spoon and make craters in the cookies, and set the oven to broil
- Fill the cookies with a spoon full of fluff
- Return to oven and broil until browned
- Melt the chocolate chips with the whipping cream over a pot of boiling water until melted.
- Place melted chocolate in a Ziploc bag and cut off one of the corners. Then drizzle the chocolate over the cookies and let cool
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