Picture this: a campfire crackling, a warm mug of hot cocoa in your hands, or biting into a perfectly gooey s’more. What’s the star of these cozy moments? The marshmallow! Those soft, sweet puffs are a favorite treat enjoyed around the world. But here’s a surprising question: where did the name “marshmallow” come from? Get ready for a little history twist – the original marshmallow wasn’t the fluffy cloud we know today; it actually came from marshmallow from marshmallow root! That’s right, the sweet treat we know today has roots (literally!) in a specific plant.
Let’s go back in time and discover the cool story of the marsh mallow plant, known scientifically as Althaea officinalis. This plant, which grows naturally in the wet, marshy areas of Europe and Asia, didn’t just give the candy its name; it was the main ingredient in the very first versions of what would become marshmallow.
Ancient Roots: From Medicine to Early Candy
Long, long ago, way before marshmallow was a candy, the marsh mallow plant was known for its healing powers. This goes back over 4,000 years to Ancient Egypt, around 2000 BCE.
The plant’s special part is its root. The root is full of a smooth, jelly-like stuff called mucilage. Think of it like a natural thickener or soother. People in Ancient Egypt, Greece, and Rome used this mucilage from the marsh mallow root to help with things like coughs, sore throats, upset stomachs, and skin problems. It was so respected that its scientific name, Althaea, comes from the Greek word for “healer.”
While mostly used as medicine, the Ancient Egyptians were the first people we know of to turn the plant into a sweet treat. They took the sticky sap from the root, mixed it with honey, and sometimes added nuts. This early candy was probably quite different from what we eat today (we don’t know exactly what it looked like!). It was considered very special, a treat only for gods and kings and queens. This shows how the original “marshmallow” was a bit of both – maybe good for you and a tasty, unique candy derived from marshmallow root.
French Flair: Pâte de Guimauve Gets Fluffy
Fast forward many centuries to France in the early to mid-1800s. This is where the marshmallow story takes a big step closer to the modern version. French candy makers, using the old ideas about the plant, created a new sweet they called Pâte de Guimauve (pronounced “Pat de Gee-mohv”), which means marshmallow paste.
This Pâte de Guimauve was more like the marshmallows we know. Small candy shops would carefully make a liquid extract from the marshmallow root. Then, they would whip it up with sugar and egg whites. Adding egg whites made the candy much lighter and fluffier, giving it that “spongy-soft” feel, unlike the heavier Egyptian version that was purely root-based. These French marshmallows were often sold in bars or small pieces, and sometimes doctors still suggested them for sore throats.
However, making Pâte de Guimauve was a lot of work. Getting the extract from the marshmallow root took a long time of soaking and boiling. The whole process, often done by hand, could take one or two days! This hard work meant it was slow to make and not everyone could get it.
The Big Change: Gelatin Steps In
As the French marshmallow became more popular, more people wanted it. Candy makers needed ways to make it much faster.
A big change happened in the late 1800s. New machines helped shape candies using trays filled with cornstarch molds. Around the same time, a major ingredient swap took place: gelatin started replacing the slow-to-make marsh mallow root extract.
Gelatin was a game-changer. It was much easier to use, gave the candy a reliable shape and texture, and set much faster. Corn syrup also became a common ingredient, adding to the sweetness and texture we know today.
Even though the candy kept its historic name, the actual marsh mallow plant was now gone from the recipe. This shift meant the treat was no longer made from marshmallow root. This change made it possible to make marshmallows on a huge scale. They arrived in the United States in the early 1900s. Then, in 1948, a person named Alex Doumak invented a process that really changed everything. This process mixes ingredients, adds air, and pushes the mixture through tubes to be cut into the same shapes we see everywhere today. Making marshmallows became a fast, factory job, completely separating the fluffy white candy from the natural plant it was named after.
If you’re a collector of medicinal plants, marshmallow is a wonderful, easy to grow plant for a healthy digestive system. It’s one of the 10 rare medicinal seeds in our medicinal garden kit. Learn how to easily grow marshmallow from seed here.
Then vs. Now: Two Different Candies
It’s clear that the marshmallows we enjoy now are very different from the ancient or even 1800s versions. The main ingredients, how they were made, and how they felt and tasted were completely unlike each other. One came from marshmallow root, the other from sugar syrup and gelatin.
Here’s a quick look:
- Historical (Made with Root): Used marsh mallow root goo (mucilage), maybe egg whites or other thickeners. Sweetened with honey or sugar. Made slowly by hand. Had a denser, sticker, maybe chewy texture. Might have tasted a bit earthy or herbal from the root, plus honey or floral notes.
- Modern (Made with Gelatin): Uses gelatin to hold air in a sugar syrup. Sweetened with sugar and corn syrup. Made quickly by machines. Is light, airy, fluffy, and melts easily. Tastes mostly sweet, often with vanilla added.
The old treats got their feel from the plant’s natural goo. The new ones use gelatin to make a light, bouncy, melting texture based on sugar syrup.
Making Marshmallows with a Hint of History
Could you make marshmallows using the actual plant root today? While it’s an interesting idea, trying to make them the old-fashioned way with fresh Althaea officinalis root is really hard for most people. Getting the extract from the marshmallow root is a huge amount of work. And the result would likely feel and taste quite different – probably denser, maybe stickier, and with that unique earthy taste from the root.
Important Note: Marshmallow root itself is usually safe in small amounts like in food. But stronger extracts or supplements can affect how some medicines work. The goo in the root can slow down how your body takes in pills you swallow. It might also change blood sugar levels (so be careful if you have diabetes) and can affect a medicine called lithium. It’s always a good idea to talk to a doctor or pharmacist before using marshmallow root for health reasons, especially if you have health problems or take medicine.
While making a true 1800s French Pâte de Guimauve is best left to food experts, you can make tasty homemade marshmallows that give a little nod to the past. You can do this by adding some dried marsh mallow root powder to a modern recipe. This uses easier techniques (like gelatin and a candy thermometer) for the texture you expect, but adds a touch of history with the root powder.
Here’s a simple recipe idea:
Homemade Marshmallows with a Hint of History
(This is a modern recipe using some root powder for historical connection)
Ingredients:
- 3 small packets unflavored gelatin (about 21g total)
- 1 cup cold water, split into two ½ cup amounts
- 1 ½ cups granulated sugar
- 1 cup light corn syrup or honey (honey makes them stickier)
- ½ teaspoon salt
- 2 tablespoons dried marsh mallow root, ground very finely into a powder
- 1 tablespoon vanilla extract
- Powdered sugar, for dusting
Instructions:
- Grease a 9×9 inch baking pan lightly. Line it with parchment paper, grease the parchment, and dust it generously with powdered sugar.
- In a large mixing bowl (like for a stand mixer), sprinkle the gelatin over ½ cup of the cold water. Stir a bit and let it sit for about 10 minutes to get thick and bloomy.
- In a pot, mix the sugar, marsh mallow root powder, corn syrup (or honey), salt, and the other ½ cup of cold water.
- Cook over medium-high heat, stirring until the sugar melts. Keep cooking, stirring sometimes, until the mixture reaches 240°F (116°C) on a candy thermometer. This takes about 10-12 minutes.
- Carefully pour the hot syrup into the gelatin mixture while your mixer is on low speed (pour down the side of the bowl).
- Slowly turn the mixer up to high speed. Beat for about 10-12 minutes until the mix is very thick, fluffy, and shiny. Beat in the vanilla.
- Quickly pour the mix into your prepared pan. Spread it out evenly with a lightly oiled tool or wet hands. Dust the top well with powdered sugar.
- Let it sit uncovered at room temperature for at least 4-6 hours, or ideally all night, to set up.
- Once firm, flip the marshmallow slab onto a surface covered heavily in powdered sugar. Cut into squares using an oiled knife or pizza cutter. Roll the cut sides in more powdered sugar so they don’t stick.
Where to find Marshmallow Root Powder: Look online or in health food stores and herb shops. Make sure it’s finely ground and from a trusted seller.
(Remember the disclaimer: Ask your doctor or pharmacist if you have concerns about consuming marshmallow root, especially if you take medicine or have health issues.)
A Sweeter Appreciation
From an ancient Egyptian plant used for healing and loved by kings, through the careful candy makers of France, to the factory-made puffs we toast today, the marshmallow has a truly amazing story. The journey of marshmallow from marshmallow root to the gelatin-based treat shows how food evolves over time.
So, the next time you grab a marshmallow, take a moment to think about its surprising journey from a simple plant root to the fluffy treat you’re about to enjoy! It’s a sweet reminder that even the most common things can have a wonderfully rich and unexpected history.
