They switched from using granular sugar in pound bags to liquid sugar stored in gallon stainless steel tanks. Every conceivable measure is taken to protect the purity of Marshmallow Fluff. Because of the sanitary environment and practices it is not necessary to refrigerate Marshmallow Fluff even though it still contains no preservative of any kind. In the company collaborated with Nestle in a nationwide ad campaign that won the Promotion-of-the-Year Award.
They printed a recipe for fudge in Ladies Home Journal and other magazines. The same recipe can still be found on the backs of Fluff labels and in the Recipe Book. A new economy sized 13 ounce jar was introduced in In a new high ceiling warehouse was built allowing for the use of high stacking fork trucks.
Palletized loading and unloading of trailers greatly reduced breakage and lessened the time required by one quarter. In they pioneered in the use of plastic food containers by offering a one pound size.
The mouth is much wider and the straight sided walls taper slightly allowing for easy access to the contents. The lid snaps on easily and provides a specially designed three surface air tight seal. Because it is lightweight and stackable it cuts down on warehousing and shipping costs.
The recipe is easy to make, fun to modify by adding small nut pieces, chocolate pieces, dried fruit, sun flower seeds, and other cereal. It presents an opportunity to share quality time by making it with your children and continues to be a favorite.
Mimi Graney knows everything there is to know about Fluff. From the ingredients, to the history of the white, marshmallow-y substance, she could talk about it for hours.
I think New Englanders in general have a particular fondness for it. A confectionary shop owner named Archibald Query, who made the original recipe in his kitchen, and then sold it door-to-door to customers, was the first to whip it up in Following the war, however, there was a serious shortage on some of the supplies used to get the mixture just right, and the sale of the sweet spread slowly dissipated.
Allen Durkee and Fred L. Check your inbox for a welcome email. Email required. By signing up, you agree to our Privacy Notice and European users agree to the data transfer policy. The Latest. By Madeleine Davies. By Elazar Sontag. Sign up for the Sign up for the Eater newsletter The freshest news from the food world every day. Thanks for signing up! Share this story Twitter Facebook. He was a French Canadian confectioner who had come to live in Franklin when he was 7 and then eventually settled in Somerville and was making fluff and selling it door to door.
He had a home-based kitchen. And then during World War I he had, because of sugar shortages, to shelve his product and then another company took it up Durkee Mower, who've been making it since Durkee more as fluff has sort of taken over the market.
People think that they are the only one, but there were a number of other ones. There was the Limpert Brothers in New Jersey, had emerged later on. When Marshmallow Fluff was looking to trademark the name, the Limpert Brothers said, we have the name of Marshmallow Fluff and they eventually came to a decision to share the trademark. But back in the teens there were a number of different ones.
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