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Thursday, May 14, 2009

A Day of Marshmallow Fluff!


I did a rather detailed post about the invention of Marshmallow Fluff for Inventors' Day back in 2008. I must confess, it does have quite a "gooey" history. Oh yes, I included a few recipes also. If you're interested in that post, I will leave the link in the resource section of this post. Right now, I'm just going to share a few more Marshmallow Fluff recipes with you from The "New" Yummy Book of Marshmallow Fluff Recipes which is undated. You see, it was on May 14, 1920 that Durkee and Mower formed a partnership in the manufacturing of Marshmallow Fluff. It says so right at the Marshmallow Fluff website.
On May 14, 1920, a small article appeared in the Lynn, Massachusetts, Daily Evening Item announcing that two young men, H. Allen Durkee and Fred L. Mower, both graduates of Swampscott High and veterans of the United States Infantry in World War I, had formed a partnership in the manufacture of Marshmallow Fluff...The origins of Marshmallow Fluff actually go back to 1917. Before WWI, a Sommerville MA man named Archibald Query had been making it in his kitchen and selling it door to door, but wartime shortages had forced him to close down. By the time the war was over, Mr Query had other work and was uninterested in restarting his business, but he was willing to sell the formula. Durkee and Mower pooled their saving and bought it for five hundred dollars. Having just returned from France, they punningly renamed their product "Toot Sweet Marshmallow Fluff" but "Toot Sweet" didn't stay on the label for long. The situation of "no customers, but plenty of prospects" didn't last long either...

Since the The "New" Yummy Book is undated (probably from the 1930s) and Fluff no longer comes in cans, I thought it best to share some recipes from the 9th edition of the book which is available online for downloading. Had I a bit more time, I would have gotten in touch with the company for recipe adjustments because many of the recipes in the previous editions are not the same. Perhaps, next year. You can always try your hand with the previous post I did below:) Just remember, 1 tablespoon of Fluff equals 1 whole marshmallow.
Marshmallow Fluff Recipes
Rocky Road Pie
1 quart chocolate ice cream, softened
1/2 c. chopped peanuts
1/4 c. chopped semisweet-chocolate pieces
1/2 c. Marshmallow Fluff
1/4 c. chocolate syrup
1 9-inch prebaked Graham Cracker Crust
Directions: In large bowl mix ice cream with peanuts and chopped chocolate. Spoon Marshmallow Fluff and chocolate syrup into ice cream swirling gently to create a marbling effect. Spoon into prepared shell. Freeze until firm. Makes 8 servings.
Fluffernutter Pie
1 envelope unflavored gelatin
1 c. cold water
3 T. sugar
1 tsp. vanilla extract
1 c. peanut butter
1 c. Marshmallow Fluff
2 c. heavy or whipping cream
1 Chocolate Crumb Crust
Directions: In medium saucepan combine 1/2 cup cold water and gelatin; let stand 1 minute. Cook stirring constantly, until gelatin is completely dissolved. Remove from heat. Stir in sugar, vanilla and remaining water. Beat in peanut butter and Fluff. Chill until mixture mounds when dropped from spoon. Fold in whipped cream. Turn into crust; chill until set. Makes 6 to 8 servings.
Both recipe books have a variation of a Penuchi recipe. Just in case you have never heard of Penuchi, here's an explanation.
Penuche (modern edition)
3 c. firmly packed brown sugar
1 c. light cream
1 T. light corn syrup
2 T. butter or margarine
1/2 tsp. vanilla extract
1 c. Marshmallow Fluff
Grease 8-inch square baking pan; set aside. In large saucepan over medium heat combine sugar, cream and corn syrup. Heat to full boil, stirring constantly. Cover and cook over medium heat 3 minutes. Uncover and cook to 235 soft-ball stage (when a small amount of mixture dropped into very cold water forms a ball which flattens on removal from water). Add butter or margarine and cool, without stirring, until lukewarm (110 comfortably warm). Add vanilla and Fluff, beat with wooden spoon until thickened and begins to loose some of its gloss. Turn into pan; cool. Makes 1 3/4 pounds.
Penuchi (1930s edition)
2 cups brown sugar
3 tsp. cornstarch
2 tbs. butter
1 tsp. vanilla
1/2 cup milk
pinch of salt
Directions: Mix dry ingredients, stir in milk. Cool slowly until it forms a soft ball in water (234 degrees) Remove from heat, add vanilla, butter, and Fuff. Beat until creamy. 2 tablespoons peanut butter may be added just before taking from the range. This candy is also nice if 1/4 cup of Durkee Mower's Sweeco is mixed with the sugar. If Sweeco is used, add an extra 1/4 cup milk. *Fluff keeps candy from drying out--Fluff makes candy moist and mellow!
Resources
1. Fluffing with Inventions