arshall
m
photo: Virginia
PaDDLING GourMEt By vInce PaquoT
fluff Truffles
Kootenay
S P E C I A L I Z E D
BecauSe, well, you Paddled hard Today
Paddling Store
THe LONG HISTORy of spreadable confections and their con-
N E L S O N B . C .
tinuing popularity begins in 1920 when H. Allen Durkee and fred L.
www.hellmancanoes.com
mower bought the recipe for marshmallow fluff for $500. Within 10
1-866-991-7975
years, the young candy makers had a factory with 10 employees and
were the largest (though surprisingly not the only) producers of marsh-
mallow fluff in New england. Their success was due in part to the nov-
elty of their product (back in the ‘20s, even good ole peanut butter had
only been around for a generation), and in part to a marketing machine
that included a flufferettes radio show and a fluff-focused cookbook,
the Yummy Book.
I recently inherited my grandmother’s collection of recipes, a tome of
Scoresbysund
old-school cooking knowledge that has fed at least four generations of
french Canadians. Amidst the stained, handwritten recipes and scrap-
Greenland
booked pieces of labels and packaging, I discovered this recipe for fluff
Truffles clipped straight from an old Yummy Book. This is a fun and deca-
dent kayaking dessert for both kids and sucrose-starved adults. And with
the leftover fluff you can make fireside s’mores from fluff and Nutella,
no-hassle Rice Krispie squares or, a true classic, fluffernutter sandwiches
(peanut butter and fluff ). makes 15 truffles—about 3 servings.
fluff Truffles
1/4 of a 7.5 ounce jar of Fluff 1 tbsp cocoa powder
2/3 cup semi-sweet 1 tbsp walnut crumbs
chocolate chips
1 tbsp chocolate sprinkles
1 tbsp coconut flakes
Pour an inch of water in the larger of two nesting pots. melt the choco-
late chips in the smaller pot, keeping the water just below the boiling
point so as not to change the texture of the chocolate. mix the fluff
into the melted chocolate and let cool. With the help of a teaspoon and
Guided expeditions in Canada, Greenland and around the world.
finger, shape into half-inch balls. Then roll the truffles in your choice of
cocoa powder, coconut flakes, walnut crumbs or chocolate sprinkles. If Scoresbysund - 2 weeks sea kayaking in
you want something a little more exotic, add a dash of your favourite Greenland’s most dramatic icefjords with
extract (peppermint, almond, etc.) while mixing in the fluff. spectacular icebergs, wildlife and scenery.
vInce PaquoT is a chef and kayak guide based in Palmer rapids, ontario.
1 888 849 7668
www.blackfeather.com
www.adventurekayakmag.com 23
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