The Fascinating History of Marshmallows

The History of Marshmallows

There’s nothing better than hot chocolate with marshmallows on a cold winter day. Did you know that the history of these sweet, puffy treats traces back thousands of years? It also involves a surprising botanical origin. The marshmallow, as we know it today, takes its name from a plant—Althaea officinalis.

A Plant That Inspired a Treat

Althaea officinalis, also known as the marshmallow plant, grows in wet, marshy areas of Europe, North Africa, and Western Asia. It can reach up to six feet tall and features delicate, pale pink flowers. Belonging to the mallow family, this plant’s roots were the basis for the earliest versions of marshmallows.

Medicinal Beginnings

It seems like many of the sweets that we consume today, started out as medicine. The story of marshmallows begins in the ancient world. As far back as the 9th century BCE, the Greeks used the marshmallow plant to heal wounds. They used it to soothe sore throats as well. The plant’s sap was made into a balm for toothaches and bee stings. Arab physicians ground its leaves into poultices for inflammation. The Romans even used it as a laxative. By the Middle Ages, marshmallow plants were valued for treating everything from upset stomachs to insomnia.

A Sweet Treat for the Pharaohs

The Ancient Egyptians were the first to turn marshmallow sap into a sweet treat. They mixed it with honey and nuts to create a delicacy reserved for nobility and even the gods. Yet, most cultures regarded the marshmallow plant as famine food due to its tough and bitter nature. A famine food being something that would only be eaten in times of famine.

French Innovation and the Birth of Confection

Marshmallows as a sweet treat emerged in 19th-century France. Confectioners whipped marshmallow sap with sugar, water, and egg whites. This mixture was used to create pâté de guimauve. These early marshmallow treats were spongy, soft, and sold as lozenges or bars. Doctors often recommended them for their supposed health benefits. (check out the link for the very involved and lengthy process to make this treat)

The Evolution of Production

As demand for marshmallows grew, confectioners sought faster production techniques. In the late 1800s, the labor-intensive process of drying marshmallow sap for days changed. Gelatin replaced it, providing a more stable and faster-setting choice. Around the same time, the starch mogul system was introduced, allowing confectioners to mold marshmallows using cornstarch trays. This innovation laid the groundwork for mass production.

Marshmallows Come to America

Marshmallows arrived in the United States in the early 1900s, where they were sold as penny candy. In 1927, the Girl Scouts Handbook introduced the recipe for “Some More,” which later became the s’more. This simple combination of toasted marshmallow, graham crackers, and chocolate remains a campfire favorite.

Revolutionizing the Marshmallow

In 1948, Alex Doumak revolutionized marshmallow production with the extrusion process. This method involved piping marshmallow mixture through tubes, shaping it into long ropes, and cutting it into uniform pieces. The extrusion process gave marshmallows their cylindrical shape and light, fluffy texture. Kraft’s “Jet-Puffed” marshmallows later enhanced the fluffiness by subjecting the marshmallow mixture to gas pressure.

Marshmallows Today

Mass production made marshmallows a staple in American households. Today, Americans consume over 90 million pounds of marshmallows annually, with most sales occurring between October and December. Modern marshmallows are usually made from gelatin, sugar, corn syrup, and flavoring. Still, vegan options are available for those avoiding animal products. Marshmallows come in various sizes and festive shapes.

From medicinal plant to sweet indulgence, the marshmallow has undergone a remarkable transformation over the centuries.

Marshmallows & Me

While I have never tasted any of the historical marshmallow treat recipes, I do NOT like modern commercial marshmallows. I do not like their flavor or texture, and especially not the texture of PEEPS. I DO, however, enjoy immensely the texture and flavor of homemade marshmallows. When we make them at home, it is really a two step process. First making the cane syrup, then making the actual marshmallows.

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While I didn’t use “Adventures in Taste and Time” blog for a source of my information for this post… I really should have! What a wealth of interesting information!! After initially linking to the blog (above), I spent (and will spend many more) minutes (hours) reading that blog! I may even try out some of the recipes. :0)

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