Marshmallow Recipes

Marshmallows

They’re soft, sugary, and sweet, but what exactly is a marshmallow? Technically, marshmallows are soft candy, and have existed in modern form for over a century. The root of the marshmallow plant, ‘’althea officinalis’’ (commonly found in salt marshes and swamps) was used to thicken honey-based treats in ancient Egypt, but modern versions typically use gelatin as a stabilizer. In 1948, Alex Doumak patented an extrusion process, and marshmallows are now made as a long tube, cut into sections, and rolled in a fine powder of cornstarch and powdered sugar.

This confection has many uses, including the old-fashioned campfire roast, s’more treats, as a hot chocolate accessory, a topping on sweet potatoes, and marshmallow recipes, including cereal treats and rocky road ice cream abound. Marshmallow fluff (also called marshmallow crème) is a frequent ingredient in fudge recipes or may be used for sandwiches or other comfort foods.

While marshmallows do contain high amounts of sugar and therefore aren’t typically suitable for diabetics, they are a low-fat or fat-free food (depending on the manufacturer) and supply plenty of carbohydrates. They have little other nutritional value and should be used sparingly.

Marshmallow Recipes and Sauces

Marshmallow sauce is a fine accompaniment to ice cream, particularly chocolate or other rich flavors. It may also be spooned over brownies and cakes as a decadent icing. When making homemade marshmallow sauce, note that older ones do not melt well – once they have become stiff and sticky, they will not make good sauce. There is no difference between small and large ones, though small ones may be easier to measure and will invariably melt more quickly. Always stir the melting sauce constantly to prevent scorching. Leftover sauce may be reheated and will become more fluid as it warms.