When I was initially invited to particpate in the pb&j cookoff in celebration of National Peanut Butter and Jelly Day I was elated.
I have a love affair with peanut butter. I am one of those people that eats it by the spoonful.
It is my favorite component in the classic peanut butter and jelly.
But when you wanted a real treat in your lunch, you didn’t go for a pb&j. Oh no. You went for a fluffernutter.
If you are anything like my boyfriend you are thinking, “what the heck is a fluffernutter?”
Let me tell you…it is quite the guilty pleasure. Sandwich bread smeared with peanut butter and marshmallow fluff. And just for good measure, a layer of sweet jam.
It is much better than it sounds. Trust me. I was skeptical – even at 10. But I obliged my cousins and gave it a try. Mmm I’m glad I did!
Today I’m sharing a homemade version of my guilty pleasure.
Instead of the traditional creamy store bought peanut butter I used my own homemade peanut butter, sweetened with a bit of honey, and homemade marshmallow fluff a’la BraveTart’s instructions.
Homemade Peanut Butter
- 1 lb peanuts – I used lightly roasted and unsalted
- 2-4 tbsp grape seed oil
- 2-4 tbsp honey
- 1 tsp salt (plus more to taste)
To Make the Peanut Butter:
There’s not much that goes into making peanut butter. The most important tool you will need is a heavy duty food processor or blender. I used my Vitamix and it worked perfectly! Smooth, creamy, and easy clean up. But a sturdy food processor will definitely work.
Start by combining the peanuts, 2 tbsp oil, 2 tbsp honey, and salt in your peanut butter making tool. Pulse until mostly combined. Scape down the sides, replace the lid and continue mixing on high speed. Stream in honey to taste. I used about 3 tbsp.
You may also need to stream in a bit more oil so the mixture can blend properly. I used about 4 tbsp total. Store in a tightly sealed jar in the refrigerator. Run hot water over the jar for a few minutes before trying to spread the peanut butter. Yields 2 cups.
Homemade Marshmallow Fluff
- 0.5 oz gelatin
- 8 oz cold water
- 11 oz light corn syrup
- 8 oz cold water
- 28 oz sugar
- 1/2 tsp salt
- 1 vanilla bean, split and scraped
- 1-2 tbsp coconut oil, melted
To Make the Fluff:
- Before doing anything else. If you don’t have a kitchen scale you should change that immediately! But for now use this conversion tool. I also highly recommend using a stand mixer. A hand mixer may start to die on you.
- Next, combine the gelatin and first 8 oz water in the bowl of your stand mixer. Set it aside.
- In a large heavy bottom pot combine the corn syrup, water, sugar, salt and vanilla bean pod insides. Refrain from vigorously stirring together! You want to stir it very gently to not splash any up the sides of your pot. Stir over medium heat until you reach a simmer. Stop stirring and put a lid on it for 5 minutes.
- After 5 minutes remove the lid and stick a candy thermometer in. Don’t stir! Continue cooking until the thermometer reads 240 degrees F. Turn off the heat and let it stand –still not stirring– until it reaches 210 degrees F.
- Now you are ready to pour the sugar mixture into the bloomed gelatin. The sugar is very HOT so please be careful! We don’t want any burns! Once you have poured all the hot sugar, attach the bowl to the stand secure the whisk attachment.
- Cover the bowl with a towel and turn it up to medium high speed. Whip until the mixture has at least doubled or tripled in volume. At this point feel free to taste it and see what you think. When testing for consistency remember the fluff will set up quite a bit so if it’s a bit runnier than you’d like right now, don’t fret.
- Once the mixture has whipped to a sufficient volume drizzle in 1-2 tbsp of coconut oil. This gives it a lovely shine and a bit of a coconut flavor (depending on the quality of oil you use).
- Working as fast as you can pour the fluff into a container with a tight fitting lid. Store in the fridge to extend the shelf life.
I made this sandwich for Project PB&J – a blogger cooking contest to celebrate National Peanut Butter & Jelly Day.