The sticky spread, Fluff, was first whipped up over 100 years ago, and is enjoyed as a sweet treat to this day. Fluff, a staple of childhood, can be found in many lunchboxes spread between two slices of white bread and accompanied by peanut butter. With National Fluffernutter day on October 8th, celebrate the history and deliciousness that is Fluff Marshmallow. The original batch and formula for Fluff was stirred up at the house of Archibald Query in Sommerville, Massachusetts in 1917. Query invented the recipe and sold the product door to door. However, he did not make enough money to keep his business and love for marshmallows alive. In 1920, after buying the recipe from Query for $500 dollars, Allen Durkee and Fred Mower partnered together to manufacture their marshmallow fluff, which they originally named “Toot Sweet Marshmallow Fluff”.
The product saw many different stages in production. At its start, Durkee and Mower spent the night in the kitchen, packing as many jars as possible, and took their product door to door during the day. It took years for this product to be carried in grocery stores. Once distributed people loved the taste and, what we now call Fluff, was a hit.
Today, Fluff serves as an easy ingredient for many treats. It is found in most shops and is a goody to be stored in your pantry, cabinet or fridge. Fluff is so yummy and convenient that it found its way out of this world when it launched into space with NASA’s astronaut Sunita Williams in 2012.
The Infamous Fluffernutter, since its origin, this marshmallow cream and peanut butter on two slices of white bread was a staple. Fluff however, was not the originator of this sandwich. Fluff’s competitors, Snowflake Marshmallow Creme, created the “Liberty Sandwich” during World War I. It was Fluff that claimed the idea in the 1960s in terming “fluffernutter” onto the treat. For many people growing up, the Fluffernutter was one of the first recipes they learned. Today it is a treat that connects us to our past. The Fluff fun does not have to stop at a sandwich! Check out these suggestions for other Fluff treats:
- Fluff and sunbutter sandwich (no nuts!)
- Sundae topping
- Smores
- Cheesecake
- Waffle topping
- A spoonful in hot cocoa
- Make homemade Fluff!
Homemade Marshmallow Spread
Ingredients
⅓ cup water
¾ cup granulated sugar
¾ cup corn syrup or honey
3 egg whites, room temperature
½ tsp cream of tartar
1 tsp vanilla extract, optional for flavoring
Instructions
- Place egg whites and cream of tartar in the bowl of a stand mixer. Ensure mixer bowl and whisk are completely grease free by wiping down prior to use. This is extremely important for the spread to whip up light and fluffy.
- In a medium heavy bottomed saucepan place water, sugar, and corn syrup.
- Over low heat stir to combine and let the sugar dissolve. Do not let this mix simmer until the sugar has dissolved totally.
- Insert a candy thermometer into the pot and over medium heat let sit. Do not stir from this point on as crystals will form.
- Simmer this mix until it reaches 240F on the candy thermometer and remove from heat.
- Turn on your mixer to medium speed and whip the egg whites to soft peaks. Approx. 3-4mins.
- Turn mixer to medium/low and very slowly and carefully pour the sugar syrup into the whites in a thin, steady stream (if your sugar mix has firmed up pop it back on the heat to make it liquid again).
- Once all the liquid has been poured in, set mixer to medium/high and continue whipping. The whites will deflate at first, but they will thicken and fluff up.
- Continue to whip for 6-8 minutes, or until the mixture is thick and glossy.
- Add in vanilla if using and whip until the fluff has cooled.
Pour into an airtight container and store for up to 6 weeks at room temperature.