Marschmellows
marshmallows
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| Alternative names | Marshies, mallows, Fluffies, white soft candy |
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| Type | Confectionery |
| Main ingredients | Sugar, Gelatin, Water, and Air |
| Variations | Food coloring |
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A marshmallow is a sugar-based candy or type of sweets that in its modern form typically consists of sugar, water and gelatin whipped to a spongy consistency, molded into small cylindrical pieces, and coated with corn starch. Some marshmallow recipes call for eggs. This is the modern version of a medicinal confection made from Althaea officinalis, the marshmallow plant.
The word marshmallow stems from the mallow plant (Althaea officinalis) that is a genus of an herb native to parts of Europe, North Africa, and Asia. The word "marsh" is used because the mallow plant grows in marshes and other damp areas. The plant itself has a fleshy stem, leaves, and a flower with five white petals. There is no exact date as to when marshmallows were invented, but their history goes back as early as 2000 B.C. Ancient Egyptians were said to be the first to make marshmallows, and it was considered a privilege to be able to partake in its consumption. It was strictly reserved for gods and royalty, who took the root of the plant and used it as a medicine to soothe coughs and sore throats, and heal wounds. The first marshmallows were prepared by boiling pieces of root pulp with honey until it thickened. Once thickened, the mixture was strained, cooled, and then used as intended.
Whether it was being used for candy or medicine, the manufacturing process was limited to a small scale. In the early to mid-1800s, the marshmallow had made its way to France where confectioners augmented the plant's traditional medicinal value with indulgent ingredients utilized by the Egyptians. Owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy was called Pâté de Guimauve. It was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge. Drying and preparing of the marshmallow took one to two days before the final product could be produced. In the late 1800s, candy makers started looking for a new process, and discovered the starch mogul system, in which trays of modified corn starch had a mold firmly pushed down in them to create cavities within the starch. The cavities were then filled with the whipped marshmallow sap mixture, and allowed to cool or harden. At the same time, candy makers began to replace the mallow root with gelatin which created a stable form of marshmallow.
By the early 1900s, thanks to the starch mogul system, marshmallows were introduced to the United States and available for mass consumption. They were sold in tins as penny candy, and were soon used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. In 1948, Alex Doumak patented the extrusion process which involved running marshmallow ingredients through tubes. The tubes created a long rope of marshmallow mixture, and were then set out to cool. The ingredients are then cut into equal pieces, and packaged.
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Wikipedia