Marshmallows get their name from the mallow plant (Althaea officinalis), a herb native to parts of Europe, North Africa, and Asia. The root, stem, leaves and flowers of the mallow plant have been used medicinally since ancient times. The roots and stem contain a gummy substance called mucilage which has emollient, soothing properties when mixed with water.
History of Marshmallows
The ancient Egyptians were among the first to use the mucilaginous extracts from the mallow plant for medical purposes. They combined the plant’s sap with honey to make a sweet medicinal paste that helped relieve sore throats and other irritations. The Greeks and Romans later adopted this remedy, adding eggs to thicken the mixture into a confection they called a “honey marshmallow”.
In the 19th century, French confectioners began whipping marshmallow sap extracted from the mallow plant’s roots into a foamy sweet treat. At first this involved a laborious process of hand-beating the sap and egg whites. Later, candy makers discovered that replacing mallow root with gelatin allowed them to create a fluffier, more stable marshmallow confection.
Modern marshmallows no longer contain any marshamallow plant ingredients. Today’s pillowy soft marshmallows are made by hydrating gelatin, then whipping it with sugar syrup and air. However, the original mucilaginous treats inspired their name.
Etymology of “Marshmallow”
The word “marshmallow” comes from the French word “machemallow” or “maulschoon”. This term referred to the confections made from whipping the mallow plant’s mucilaginous sap with sugar and eggs.
The term “mallow” derives from Old English “malwe”, which traces back to the Greek word “malakhe” meaning soft or emollient. This refers to the demulcent properties of the plant’s sap and leaves.
The “marsh” part of marshmallow refers to the plant’s preferred growing habitat in marshes and other damp areas. Althaea officinalis naturally grows in salt marshes and banks.
So essentially, “marshmallow” combines the name of the original mucilaginous plant source (mallow) with its marshy habitat (marsh). Even though modern marshmallows no longer contain mallow sap, the name pays homage to its medicinal origins.
Modern Marshmallow Manufacturing
Today’s marshmallows are made by hydrating and whipping gelatin with sugar and water to incorporate air bubbles. Here is an overview of the modern manufacturing process:
- Gelatin is mixed with water and heated to dissolve it into a viscous liquid.
- Sugar and corn syrup are heated to 115-120°C and then added to the gelatin solution.
- Flavorings like vanilla are added for taste.
- The mixture is whipped vigorously to incorporate air and make it white and fluffy.
- The marshmallow mixture is poured into molds or extruded into rope shapes.
- Once cooled and set, the marshmallows are dusted with cornstarch or powdered sugar to prevent sticking.
Manufacturers may also add other ingredients like fats or emulsifiers to influence texture. Different types of sugar can be used to vary crystallization. The ingredients and production process result in the light, spongy texture we associate with marshmallows today.
Uses of Marshmallow Root Today
While no longer used in marshmallow confections, the extracts of the marshmallow plant still have uses today in herbal medicine:
- Soothing coughs and sore throats: Marshmallow root is an ingredient in some natural cough syrups and throat lozenges for its mucilaginous properties.
- Skin irritation: Applied topically as an infused oil, ointment or poultice, marshmallow can soothe skin inflammations, burns, bruises and dry skin.
- Digestive problems: When ingested, marshmallow root acts as a demulcent by coating and soothing mucous membranes in the digestive tract.
- Urinary tract infections: The herb’s mucilage can have a protective coating effect on the bladder and urinary tract.
So while no longer used to make marshmallows soft and puffy, Althaea officinalis continues providing soothing relief just as its name suggests!
Fun Facts About Marshmallows
- In 1948, Alex Doumak patented the extrusion process for manufacturing marshmallows which allowed mass production of marshmallows.
- Marshmallows were originally flavored with extract from vanilla beans, which remains one of the most popular flavors.
- The Guinness Book of World Records largest marshmallow was over 1,000 pounds!
- The “Lucky Marshmallows” in cereal like Lucky Charms get their shape from being rolled in a cylinder with dimples.
- The first marshmallows did not actually contain gelatin. Gelatin didn’t become an ingredient until the mid-19th century.
- A toasted marshmallow has more than twice the amount of carbohydrates as a regular marshmallow due to chemical reactions from heating.
Conclusion
Marshmallows get their name from the Althaea officinalis plant, which ancient cultures used to make the original marshmallow confections. The evolution from a medicinal flower to a sweet, pillowy treat mirrors the evolution of many candies from medicines to sugary foods. While the marshmallow plant is no longer an ingredient, manufacturers have preserved its legacy in the name, look and melt-in-your mouth texture we still love today.