Marshmallows - Sweet Treats, Recipes and Herbal Origins
A Delicious Confection and a Useful Plant
Marshmallows are sweet, puffy and delicious confections. They are very popular as both a treat and a recipe ingredient. According to the National Confectioners Association, 90 billion pounds of marshmallows are sold each year in the United States for a total cost of around $125 million dollars.
Modern marshmallows are generally made from a mixture of sugar, corn syrup, salt, gelatin, water and vanilla flavor. Food color is sometimes added as well. The mixture is heated to create a smooth consistency and then cooled to make the solid marshmallow.
Originally, marshmallow candy was made from the sap of the marshmallow plant. The sap contains a substance called mucilage and is said to have medicinal benefits. When mucilage is mixed with water it forms a gel. Candy was made by grinding the root of the marshmallow plant or by extracting the sap and then mixing the root or sap with honey.
Americans buy 90 million pounds of marshmallows each year, about the same weight as 1,286 gray whales.— National Confectioners Association
The Many Uses of Marshmallows
Marshmallows are fun to eat right out of their package or after being toasted around a campfire. They make a tasty addition to hot chocolate or cocoa. Melted marshmallow can be used as a cake frosting.
Marshmallows are also used to make peeps. These are colored and sometimes specially flavored shapes that resemble cute animals such as chicks and bunnies. Peeps are often available at Easter but may be sold all year long. Some are made to suit other special occasions besides Easter. Snowmen may be available at Christmas, for example, and ghosts and pumpkins may be sold at Halloween.
Marshmallows are often used in dessert and snack recipes. Hot, melted marshmallows form a gooey and sticky “glue” that holds ingredients together. This glue works very well in Rice Krispie treats and s'mores. Many people like to cover sweet potato casseroles with marshmallows.
Marshmallow creme, which is sometimes sold as a brand known as “fluff”, is used in desserts and in fluffernutter (fluff and peanut butter) sandwiches. Creative cooks use the confection and the creme in many other ways. In marshmallow creme or fluff, the gelatin used to make marshmallows is replaced by egg white and the water is omitted.
Sweet Potato Casserole with Marshmallows Recipe
Special Types of Marshmallows
Some companies produce gourmet marshmallows. These have a wide variety of interesting and unusual flavors, such as pumpkin spice, banana, strawberry, coffee, chocolate and gingerbread. They sometimes have toppings of crushed nuts or toasted coconut, or they may be dipped in chocolate. Artisan marshmallows are usually fresher than regular store-bought versions and have a finer, melt-in-the-mouth texture.
Vegan marshmallows are also available. Most marshmallows aren’t suitable for vegetarians and vegans because gelatin is obtained from boiled animal bones and skin. Instead of gelatin, vegan marshmallows contain carrageenan or agar, which are gums obtained from seaweeds.
How to Make Marshmallows at Home
A Slightly Healthier Treat
If you like to follow a healthy diet, marshmallows should be saved for special occasions. They contain a lot of sugar and sometimes a lot of fat, too. They're fun and delicious to eat as occasional treats, but if you're concerned about health you shouldn't eat them on a regular basis.
There is a way to make marshmallows a bit healthier if you make your own. Instead of using white, refined table sugar and corn syrup as sweeteners, unrefined brown sugar, agave syrup, honey or a mixture of these relatively healthy sweeteners can be used in the recipe.
Marshmallow Fondant Recipe
Making a s'more is easy. The treat got its name because many people - including me - want "some more" after eating one! It's fun to make s'mores around a campfire.
- Place a piece of chocolate on half a graham cracker.
- Place a freshly toasted marshmallow on top of the chocolate.
- Cover the marshmallow with the other half of the graham cracker.
- Wait a moment before eating. This allows the heat of the toasted marshmallow to melt the chocolate and creates a gooey and yummy treat.
S'mores can also be made in a microwave. In this case, use an untoasted marshmallow.
- Place a piece of chocolate on half a graham cracker and a marshmallow on top of the chocolate.
- Microwave for ten to fifteen seconds or until the marshmallow puffs up.
- Remove from the oven and place the other half of the graham cracker on top of the marshmallow.
- Allow the sandwich to cool slightly before eating.
The largest s’more ever made weighed 1,600 lbs and used 20,000 toasted marshmallows and 7,000 chocolate bars. The record was set on May 23, 2003.— National Confectioners Association
Rice Krispie Treats or Squares
Rice Krispie treats or squares are also easy to make, though they require a bit more effort than s'mores. The squares are sweet, gooey, chewy and delicious. To make them, melt about 1/4 cup of butter or margarine in a saucepan. Add one package of regular-sized marshmallows (about 40 marshmallows) and stir until melted. Remove the saucepan from the heat and stir in 6 cups of Rice Krispies. Place the mixture in a greased pan and cool, then cut into squares. More details about making the treats are shown in the video below.
Rice Krispie Treats Recipe
Which is your favorite marshmallow dessert from this list?
The Marshmallow Plant
The scientific name of the common marshmallow (or marsh mallow) plant is Althaea officinalis. It's a flowering plant that is native to central and southern Europe, west Asia and the northern part of Africa. The plant has been introduced to other parts of the world. It usually grows near the sea and is often found in salty marshes.
The flowers of the plant have five petals. They are often white in colour but may be pale pink. The leaves are lobed and are covered with short, fine hairs on both their upper and lower surfaces. They have a velvety feel when touched.
The marshmallow plant is edible, although sometimes the mucilage content can give an unpleasant texture to the plant. It’s important to distinguish marshmallows from other types of mallow if you are considering eating them. The genus name of the plant - Althaea - comes from the Greek word althein, which means "to heal"'. Marshmallow has had a reputation as a healing plant since ancient times.
Medicinal Uses of the Marshmallow Plant
The marshmallow’s mucilaginous sap coats surfaces and mucous membranes in living things. It’s traditionally been used as an emollient to relieve skin inflammation and as a medicine to soothe sore throats, dry coughs and an irritated stomach or intestinal lining. Even today some people say that marshmallow helps them, although more scientific evidence is needed before researchers generally agree that the plant is beneficial medicinally.
Marshmallow is thought to be safe, but a few precautions are advised when using the plant. There is some evidence that it may lower blood sugar, so diabetics should be very careful with marshmallow. It may increase the amount of lithium in the body, so people taking a lithium medication need to consult their doctor before taking marshmallow. There is also a concern that the mucilage could interfere with the absorption of other medicines, so it shouldn’t be taken at the same time as these medications.
The History of Marshmallows
In Ancient Egypt, members of the royal family are thought to have eaten marshmallow sap or roots mixed with honey and nuts. In the nineteenth century, French doctors mixed the sap with sugar and egg whites and cooked the mixture. Thus process created a sweet medicine for sore throats that more closely resembled our modern confections than the Ancient Egyptian creation.
Eventually marshmallow sap was replaced with gelatin, removing any possible medicinal properties from the confection. The “marshmallow” name was retained, however. Air is whipped into modern marshmallows to increase the fluffy texture.
Today marshmallows are very popular treats and recipe ingredients. They are a fun snack and a tasty and useful addition to desserts. I suspect that people’s interest in the treat will continue for a long time to come!
© 2011 Linda Crampton