Marshmallow Fuff was created some 75 years ago here in Massachusetts. I’m guessing that’s why people here are so loyal to it. You’ll find a container in most kitchens around here but I ever noticed if it’s popular outside of New England. I had never even seen a competing brand until I went to my local discount store and saw this “Marshmallow Creme”. Both have fudge recipes on the back. I should probably try sometime but today we tried it just straight out of the container.
Fluff:
Fluff has pretty thick consistency. We did also make “Fluffernutters” (peanut butter and fluff sandwiches) and this stuff really grips onto the knife, bread, peanut butter, face etc.. I can’t imagine what it must be like at the factory cleaning the equipment.
Even though it’s thick, it’s smooth and does provide a creamy texture against the coarseness of peanut butter (we like chunky PB – Teddie’s is the best but I’ll save that for another post). The flavor is mild but has just enough vanilla to give it a marshmallow-ey taste.
Creme:
Marshmallow Creme had a somewhat lighter consistency and was easier to spread because of that. It also seemed a little “slick” in texture which reminded me of plastic.
The flavor was interesting because we expected it to taste like Fluff, and it did taste like marshmallow but instead of a pure vanilla flavor it tasted like what we can only describe as the little marshmallows that are in cereals like Lucky Charms and such. It was actually kind of interesting to taste that flavor in this smooth format instead of dry little crunchy things in milk.
Wrap up:
I wasn’t crazy about either but Ethan preferred the Fluff. I guess I’d say I liked the flavor of Fluff better but found the Glue-like consistency to be too much. 
I didn’t feel this qualified to compare since it has such different ingredients, but my all time favorite is Suzanne’s Ricemellow Creme. This is made with brown rice syrup and is super light and fluffy. It’s kind of between fluff and whipped creme. It’s awesome and I highly recommend trying it.
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how funny. you’d never guess that mashmallow creme is a regional item. growing up in southern california, i only saw kraft marshmallow creme: http://www.amazon.com/gp/product/B000E1BKJU and my mom is from salem, massachusetts, and always called it marshmallow fluff. i just thought it was a nickname. i had no idea it was a brand. a jar fell out of the cupboard once and broke on the kitchen floor. the bad news was that it broke and had to be cleaned up. the good news is that the marshmallow creme held the glass shards together.
If you’re into candy making, there’s no easier way to make fondant than by starting with Marshmallow Fluff.
(Having been born and raised in New England, I always took Fluff for granted. Never knew people missed it when they were Away until I helped out a friend by mailing her two tubs of Fluff to satisfy her cravings. She’s living in China for a year.)
America sure does have some weird foods…never heard of buying marshmallow fluff though!
Sweet Pursuit you and i have a lot in common, it was only till this year (and im in my late 20’s) that i tried it… and its strange, we can only souce the jet puffed stuff here (made by krafts) and even that we ordered on the internet. i can see how additive it can be, especially for kids. i subsisted a whole weekend on fluffernutters…. and my partner made rice krispy treats with it… topped with hundreds of thousands (at my demand) i personally loved the treats about 4 or 5 days later more of a chew but still as much crunch…. i still have a little less than half a jar and cant decide what to do with the rest…. (it doesnt work as well as i hoped on icecreme)
oh and Sweet Pursuit, the marshmellows are really strange in America… they don’t have a hard coating like ours, and they are slightly sticky and really airy… not like the pink and white ones we get here in aus or NZ…
Oh thanks Liltrix ?
It’s called Fluff-a-nutter not Marshmallow-creme-a-nutter.
That would just be stupid.
Marshmallows cream comes in a 7 ounce container. If you come across a recipe that says 7 ounces marshmallow cream it is easier to use that if it is available to you.
@ liltrix, if you’re looking for recipes that use marshmallow cream or fluff, these are my favorites: Peanut Butter and Banana Parfaits (The America’s Test Kitchen Quick Family Cookbook), Whoopee Pies (The America’s Test Kitchen Family Cookbook – not the quick one), Blue Ribbon Fudge (Cook’s Country), and Blueberry Cream Pie (King Arthur Flour Whole Grain Cookbook). Another idea is to check out eat your books dot com; they have indexed a gazillion cookbooks, so you tell the website which cookbooks you own (or cooking mags you have, or cooking blogs you follow), then type in the ingredient you’re trying to find recipes for (like marshmallow fluff), and it will show you any of the recipes within your own cookbooks that have that as an ingredient. It has great other features too. Or you can search under the “library” tab and literally look through all of the cookbooks they have indexed (whether you own them or not) to look for recipes that contain marshmallow fluff. Then you could check those out from the library ? The website doesn’t give you the recipe itself, just makes it really easy to get more use out of both your cookbooks and the ingredients in your cupboard.
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