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The white stuff: Enter Fluff Fest's cooking contest this Saturday

Posted by Melissa Massello  September 26, 2013 11:00 AM

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Union Square Main Streets & Linda Skuchak

The Italians have Nutella, and Bostonians have Fluff. A regular sight in New England lunchboxes, Marshmallow Fluff was invented by Archibald Query in Somerville's Union Square nearly 100 years ago. The annual Fluff Fest pays homage to invention and creation surrounding our local spread, and you can get in on the action. Plan to take the grand prize (a private tour of the Fluff factory!) and bragging rights by entering the Fluff Cooking Contest.

Your marshmallowy recipe can win in any of five categories:
• Best Original Recipe
• Best Traditional Recipe
• Most Creative
• Best Youth Entry
• Best Overall

This year's panel of expert judges include:
• Liz Bomze, Editor at Cook’s Illustrated and Contributing Editor at Serious Eats and Improper Bostonian
• Juliana Lyman of Savenor’s Market
• Suzanne Mermelstein of Mariposa Bakery
• Eric Parkes of Somerville Chocolate CSA

Check out the Fluff cooking contest page for entry forms and full details.

If you prefer to DIY your own marshmallow spread, check out this easy recipe from the experts at King Arthur Flour:

Homemade Marshmallow Spread
via King Arthur Flour

• 1/3 cup water
• 3/4 cup granulated sugar
• 3/4 cup corn syrup or honey
• 3 egg whites, room temperature
• 1/2 teaspoon cream of tartar
• 1 teaspoon vanilla extract

1) In a medium-sized saucepan combine the water, sugar and corn syrup (or honey). Stir gently to combine. Insert a candy thermometer set for 240°F and heat over medium-high flame. Do not stir the sugar water as it cooks or it will form crystals.

2) When the sugar syrup begins to form large bubbles, and the thermometer reads about 225°F to 230°F, place the egg whites and cream of tartar in the bowl of your stand mixer and beat the whites to soft peaks. This should take about 3 to 4 minutes.

3) By the time the whites are whipped, the sugar syrup should be at 240°F. Remove from the heat and with the mixer running, carefully pour the syrup in a thin, steady stream into the whites.

4) The whites will deflate slightly at first, but as the sugar syrup becomes incorporated, they will thicken, turn white and begin to fluff up.

5) Continue to whip the fluffy spread for 7 to 8 minutes, or until very thick and glossy. Add in the vanilla and whip for another minute.

6) Pour the spread into an airtight container. Store for up to 2 weeks at room temperature. The spread can be rewhipped by hand if it becomes "flat".

Union Square Main Streets What the Fluff? Festival is Saturday, September 28 from 3 to 7 p.m. Rain date is Sunday, September 29.


This blog is not written or edited by or the Boston Globe.
The author is solely responsible for the content.

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About the Authors

Melissa Massello is a newspaper journalist turned startup junkie and lifelong Bostonian who prides herself on her do-it-yourself attitude. From making her prom dress out More »
Tara Bellucci is a Boston-based writer that lives for fonts, food, and flea market finds. Whether decorating jars of her homemade jam for The Boston More »

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