I’m a very late BB, but somehow this commercial slipped by me. I’ve never had a fluffer-nutter and perhaps i’m grateful.
What a sweety!
Behold the glory of the Fluffernutter.
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Awful Awfuls and/or Fribbles?
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We’re drifting into Elvis territory here.
A while back my local supermarket in Tokyo got Fluff for some inexplicable reason. I bought a whole case to ensure my fluffernutter future.
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Fribbles, for sure. Awful Awfuls doesn’t ring a bell. North shore of Boston. Also, as the OP, a 1958 baby. (nyah, nyah @RichardKaufman, I’m a December baby so still have a few good months before 60! 
)
Awful Awfuls were more of a southeastern MA / RI thing – at Newport Creamery. But the Fribble and the Awful Awful share common DNA, both originating as licensed versions of the same syrup-flavored ice-milk shake from a third chain. The Fribble’s been made with actual ice cream since the 90s, though.
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Didn’t this guy have a quadruple bypass or something?
http://www.washingtonpost.com/wp-dyn/articles/A409-2004Sep6.html
Yeeesh.
Invented in my neighborhood, celebrated annually: http://www.flufffestival.com
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Make America Get Angioplaty
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American in Munich here. Much the same in my local supermarket: the “American” section has Arm&Hammer, some nacho stuff, Swiss Miss instant cocoa, and Fluff. I buy it about once a year, to squick out my German colleagues by bringing a fluffernutter as my lunch sandwich. Some are even more bemused by my usage of American style soft sandwich bread. But honestly I am more of a peanut butter and blackberry jam person.
I find no end of amusement to how Germans find peanut butter sandwiches repulsive, but love their Nutellabrot.
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So… baking soda is rare in the rest of the world?
That’s the part that surprises me.
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We have Whoopie Pies in New England. Sweet cream between two ■■■■■ cake halves. Far superior to Moon Pies.
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Maybe in Germany? In France, we use it a lot, mainly for cleaning purposes and a bit for cooking (but not for baking, not the pure stuff anyway, we prefer compound baking powder).
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Norwegian: You can find baking soda, but it’s a “go to a larger nicer store and dig around for a bit” thing - we mostly use baking powder. (Traditional recipies use hornsalt, ammonium bicarbonate, instead of baking soda).
We’re apparently weird europeans re. peanut butter, though; it’s widely available here so I presume people eat it. I’m fond of combining it with something nutella-like. Never tried with marshmallow fluff - which is indeed available in the small american part of the “foreign food” section in larger stores.
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there is another aspect to fluffernutter that shouldn’t be overlooked. It neatly divides the world into two types of people. Those who know what a fluffernutter is and those who don’t. But it’s not this division that’s so important. It’s what this division allows.
No matter the how annoying, divisive, controversial, or toxic a topic of discussion may be, asking “have you ever had a fluffernutter” will, without fail, change the subject. Those of us who have been lucky enough to have had a fluffernutter will bond and rejoice over our shared memories. Those of us who have never had a fluffernutter will be immediately educated as to the ins and outs of the snack by the fluffernutter faithful. Either way, whatever you were talking about, you are now talking about fluffernutters.
I’m hungry.
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So what do you put in your refrigerator to prevent odors?
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White vinegar or baking powder seem to be the traditional choices. I don’t know how well powder vs soda works, though.
Ever since seeing this when I was a tween I’ve been leery of the Fluff.
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