Chatelaine Kitchen

Cool new take on an old classic: Fluffernutter

Marshmallow cream and peanut butter blend together into a duo you can spread, dip or (our favourite) use as topper on ice cream sundaes.


Homemade fluffernutter.
Photo, Kristen Eppich.

S’mores hit their stride in midsummer, as we head to the cottage and adventure out on camping trips. At my house, this treat has pushed everything marshmallow front and centre on the kids treat list. Whether it’s a guilty pleasure – or pure nostalgia – I had to introduce them to a true old-time favourite: Fluffernutter. Since I live in a peanut-friendly house, I knew this combination of marshmallow and peanut butter would be a hit!

You can make fluffernutter by combining marshmallow cream with peanut butter. I don’t tend to have marshmallow cream on hand, so my first attempt to make it was by melting large marshmallows with butter, then whipping in peanut butter. Fail. The marshmallows stiffened up to quickly and the mixture was far too stringy. For my second attempt, I decided to make a batch of homemade marshmallow cream, and then whip in the peanut butter. The result? Heaven.

A candy thermometer is needed to make this recipe – but don’t let that intimidate you. A candy thermometer takes the guesswork out of things. Simply follow the method below and you will get great results. Here’s how to make it:

Homemade fluffernutter


  • 1 cup sugar
  • 1/4 tsp cream of tartar
  • 4 egg whites
  • 1/2 cup peanut butter (not natural)


  • COMBINE sugar with 1/2 cup water in a medium pot. Bring to a boil then reduce heat to a simmer. Continue to simmer until syrup reaches softball stage on a candy thermometer (242F).
  • MEANWHILE place egg whites and cream of tartar in the bowl of an electric mixer with a whisk attachment. Turn mixer onto medium low and begin whipping to soft peaks. If soft peaks are reached before the sugar comes to temperature, leave the machine running on low.
  • SET mixer to medium-high and carefully pour syrup down the side of the bowl. The mixture will puff up. When all the syrup has been added, continue beating until the mixture has cooled, but is still slightly warm, about 10 minutes.
  • BEAT in peanut butter 1 tbsp at a time until combined. Refrigerate until ready to use.

Tip: Try to time the syrup coming to temperature with the egg whites coming to soft peaks.

Next question, how to enjoy fluffernutter? The classic way is between two slices of white bread – a fluffernutter sandwich. I prefer it as a dip for fruit or drizzled over ice cream. It’s a little thin to be used as a frosting, but makes a great dollop over a slice of cake.

Originally published August 8th, 2014. 

Try more s’mores-inspired recipes:
Vanilla marshmallow frosting
No-bake s’mores cookie cups 
S’mores brownie topping