The forgotten inventor of the Fluffernutter sandwich.
I never cared for Fluffernutter sandwiches as a kid—they always struck me as a kind of “nothing” food.
Two slices of white bread thickly smeared with peanut butter and a spread made from corn syrup, sugar, egg whites, and vanilla flavoring amounted to little more than a sickly-sweet mushy mess. I’d eat them only at friends’ houses, and was always happier to have mac and cheese or tuna salad instead. In the fall of 2011, I moved from Delaware to Massachusetts for college and found myself, all of a sudden, completely friendless. After a few drab meals in its grey dining hall, the freshmen class—myself included—started craving snacks.Recalling the joy Fluffernutters had brought my childhood friends, I stocked up on jars of Fluff and peanut butter, casually leaving them in my windowsill, hoping that the sight would lure in any potential new friends to stop, chat, linger.
As that first semester unfolded and my neighbors-turned-friends made repeat visits to chat and share an ooey-gooey fluff sando, I realized that my friendship trap had worked.kind would have successfully wooed a pack of college students. But the Fluffernutter, somehow, seemed especially effective. Although I didn’t know it at the time, I had unwittingly brought the sandwich back to its birthplace—and served it to its target demographic.
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