I know what you're saying, Fluff is available everywhere, why go to NY to buy it? Well, you're wrong. In North Carolina, I've found that many people don't even know what Fluff is, and very few have ever had a Fluffernutter sandwich. The only remotely Fluff like product I can get down here is a Marshmallow Creme made by Kraft. It's awful. It doesn't have the light airy quality of Fluff, and it also has an overly sweet, gritty taste as well.
It turns out that the original Fluff is mainly marketed in the Northeast. As anyone who has ever had it knows, it is manufactured in Lynn, Massachusetts. It is in fact so prevalent in the northeast that recently a Massachusetts Senator attempted to have it banned from school lunches. He was outraged that his son was served a Fluffernutter sandwich in school. He didn't succeed in his ban, since people thought it was a bit silly of him to single out Fluff, and besides, we yankees love our Fluff.
The other great thing about the original Marshmallow Fluff is the great recipe on the back of every jar for Never Fail Fudge. This is seriously the best fudge I've ever had and what's more, it's virtually impossible to mess up.
Never Fail Fudge (from the Marshmallow Fluff jar, © Durkee-Mower)If you can't find the original Marshmallow Fluff near you, you can order it from the website. They sell it in packages of either 3, 6, or 12 16 oz. plastic tubs. The package of 12 comes to about $2.33 per jar, which is comparable to what you might pay for it in stores in the northeast. If you're leery of buying that much, remember that it might make a nice gift popped into a basket with the ingredients to make fudge, or maybe some gourmet peanut butter and hot cocoa mix. Plus it keeps a good long while.
5 cups sugar
1 (12 oz.) can Evaporated Milk
1/4 lb. butter or margarine
12 oz. Marshmallow Fluff
1 tsp. salt
1 tsp. vanilla
1 cup walnuts (optional)
2 (12 oz.) packages semi-sweet chocolate chips
Combine first five ingredients in a large saucepan (I use a kettle; my idea of a saucepan is a small pot). Stir over low heat until blended. Bring to boil over moderate heat, being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes. (To soft ball stage) Remove from heat, stir in chocolate and vanilla (and nuts if used) until chocolate is melted. Pour into two buttered 9 x 9 inch pans and cool. Yield: approximately 5 pounds.