Food History

Celebrate Fluff's 100th Birthday By Eating it On Everything

February 10, 2017

This week marks the 100th birthday of Marshmallow Fluff, that pasty, ivory creme spread derived from corn syrup, sugar syrup, dried egg whites, and vanillin.

In February 1917, Archibald Query, a food entrepreneur born in Montréal, created the recipe for Fluff in Somerville, Massachusetts, shilling it door-to-door decades before its popularity exploded in the 1960s. Fluff has since remained stalwart in its popularity. Depending on your age, you’ll likely have different memories attached to Fluff. Perhaps you were part of the Fluffernutter generation, who came of age eating it between two slices of bread along with a smear of peanut butter for lunch. Maybe you stuck it on a graham cracker alongside some Nutella to make a sexy synthetic s'more. Or you just ate it straight out of its container. Who knows?

You can certainly make Fluff yourself. Store-bought or homemade, though, here are some dishes you can stick Fluff inside. Throw Fluff a 100th birthday party in your home this weekend.

Where do you like to put your Fluff? Let us know in the comments!

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Mayukh Sen is a James Beard Award-winning food and culture writer in New York. His writing has appeared in the New York Times, the New Yorker, Bon Appetit, and elsewhere. He won a 2018 James Beard Award in Journalism for his profile of Princess Pamela published on Food52.


Jennifer February 12, 2017
Born in 1960. Subjected to many vile kitchen experiments (Steak'ums, anyone?), but my late mother had the decency never to subject me to Fluff. I have never recovered from the horror of being exposed to a "fluffernutter" at a friend's home. Mayukh, I like your writing--please spare me the faux nostalgia. (FYI, was there sponsorship for this post?) (On a not entirely unnrelated note, can someone please write a post called "'Smores are overrated'?")
Greenstuff February 11, 2017
Even in the 50's, we were not fluff people. We put Campfire marshmallows in our cocoa. But you got me curious, and it looks like they are also celebrating their 100th anniversary in 2017.
Whiteantlers February 10, 2017
I grew up in the 1950s and loved putting a gargantuan spoonful of this in hot cocoa. I wouldn't touch it now for love or money. : p