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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Written by: Mayukh Sen
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