New England Original Specialty MARSHMALLOW FLUFF 7.5 OZ. Jar SINGLE JAR | 1 - 7.5 (oz) Jar of High Quality Marshmallow Spread. GLUTEN FREE & KOSHER | No Fat and No Cholesterol! NO ARTIFICIAL PRESERVATIVES | Only 4 Simple Ingredients. GREAT FOR RECIPES | Ideal for Fluffernutters, Rice Crispy Treats, Fudge and Marshmallow Party Mix, Marshmallow, Icings, Dips, Cremes, Smores & Whoopie Pies. FLUFFERNUTTER SANDWICH | Fluff is the Reason the Fluffernutter Exists! Without the Quality Fluff and Some Ingenuity, This Lunchtime Meal Would Never Exist. CHILDHOOD CLASSIC | Created in New England in the Heart of Somerville, MA, Fluff Dates Back to WW1 and Has Been in Kitchens Ever Since. Still Produced by the Same Batch Process Developed Over 75 Years Ago! In a Nut Free Facility Now. Never Fail Fudge & Flufernutter Recipes. Best by Date: 8-2-21 The Fluffernutter! Ah yes, the Fluffernutter! There are many among us who will say you haven’t really lived until you’ve taken a bite out of one of these distinctly American delights! And they just may be right! Long a staple of playgrounds, after-school snacks, college dorms, and the local diner, essentially, a Fluffernutter is a tasty concoction of Marshmallow Fluff and peanut butter mixed together between two slices of bread. Yup, that’s it! Never Fail Fudge 7½ oz jar Marshmallow Fluff 2½ cups sugar ¾ tsp salt ½ stick butter or margarine 5 oz evaporated milk ¾ tsp vanilla 12 oz (~2 cups) semi-sweet chocolate pieces ½ cup chopped walnuts (optional) Grease a 9-inch square baking pan; set aside. In large saucepan combine first 5 ingredients. Stir over low heat until blended. Increase heat to medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly, 3½ – 5 minutes to the soft ball stage*. Remove from heat, stir in semi-sweet chocolate pieces until they are melted. Stir in vanilla. Add nuts. Turn into greased pan and cool. Makes 2½ pounds. *The soft ball stage is a test to see if the fudge has been cooked to the proper stage. Before you start cooking, fill a small dish with ice water and set aside. After you have brought the recipe to a full boil for 3½ minutes, dribble a few drops of the mixture into the ice water from a wooden spoon. After it cools in the water (about 10 seconds), you should be able to roll it into small ball with your finger tips. If you put it in your mouth, it will be slightly chewy. If it passes these tests, you are done and should remove the mixture from heat and add the remaining ingredients. Otherwise, cook for another 30 seconds and try the test again. Most of the time, cooking time will not exceed 5 minutes. Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity, altitude, and cooktop temperature.