Marshmallows are one of the earliest candy confections. Originally, marshmallows were made from the sap of the marsh mallow plant which is native to swampy areas in Europe, North Africa and Asia. The marsh mallow is related to the common mallow, but it looks more like a hollyhock because it is a tall plant with large pink flowers. The plant’s roots would be collected in the fall, then scraped and squeezed to collect the gooey substance. Marsh mallow sap is said to be a good cough suppressant, and a tea made from powdered marsh mallow root soothes and relaxes the bronchial tubes.

As long ago as 2000 B.C., ancient Egyptians enjoyed eating marshmallow sap mixed with honey. The French popularized marshmallows (pate de guimauve) in the mid‑1800s by whipping the sap with egg whites and sugar. Cornstarch was added so they could mold them into shape. Candy makers had a hard time keeping up with demand and they looked into other ways of making the soft spongy confection. This is when they discovered that gelatin could be substituted for the mallow sap.

Marshmallows were introduced to America in the early 1900s, dispensed as penny candy at general stores. Campfire brand marshmallows were sold in cellophane‑wrapped boxes. Alex Doumak revolutionized marshmallow production in 1948 by extruding marshmallows through tubes and cutting them into cylindrical pieces. Jet‑Puffed marshmallows were introduced by Kraft Foods in the 1950s. The Jet‑Puffed name was coined to describe a manufacturing process that infuses air into marshmallows giving them a light, fluffy texture. Shaped marshmallows are formed by a special nozzle that moves back and forth.

The marshmallows that we eat today are made from gelatin with sweeteners, flavorings, and colorings added. (I’ve never figured out why FD&C Blue #2 is found in white marshmallows.) Through clever marketing and connections with other favorite foods, marshmallows have become a staple ingredient at camping trips, parties, potlucks, and family get‑togethers. Marshmallows are used in hot chocolate, on top of candied sweet potatoes at Thanksgiving, in Rice Krispie treats, Jell‑O desserts, and Rocky Road ice cream. There is marshmallow fluff, marshmallow creme, marshmallow frosting, marshmallow icing, and marshmallow fudge.

No one really knows who started the classic tradition of toasting marshmallows over an open fire. However, the 1927 Girl Scout Handbook was the first documented source of the S’mores recipe combining marshmallows with chocolate and graham crackers. Even though marshmallows are popularly associated with summer camp fires, the majority of marshmallows are actually sold between October and December. (Source: National Confectioners Association.)

There are other uses for marshmallows, too. Ice cream won’t leak through the bottom of a cone if you place a large marshmallow at the bottom. You can keep candle wax from dripping onto birthday cakes by sticking each candle through a marshmallow first. When baking cupcakes, never mind the icing–just put a marshmallow on top of each one and let it melt for a couple of minutes in the oven.

Did You Know¼? In the “Ghostbusters” movie, the Stay Puft Marshmallow Man was a parody of the real‑life Pillsbury Doughboy, and the fictitious Stay Puft company name was a pun on the Jet‑Puffed marshmallow brand. (Source: Wikipedia)

Marshmallow snowman

Push a thin pretzel stick through the center of a stack of three large marshmallows to create a snowman’s body. Stick two more pretzels into the sides of middle marshmallow to form arms. Tie on a fruit leather scarf and fashion a hat out of gumdrops. Press on small candy pieces for facial features and buttons. Place the marshmallow snowman in the front yard of a gingerbread house.

Marsh mallow treats

 Try this old‑fashioned, all‑natural confection.

 2 egg whites

1 teaspoon vanilla

½ cup raw cane sugar

1 tablespoon powdered marsh mallow root (available from some herb shops)

Whip egg whites until almost stiff. Add vanilla and whip until stiff. Whip in the sugar, a little at a time. Add marsh mallow and whip again. Place by teaspoonful on cookie sheet. Bake at 325 degrees for 1 hour.

Additional Recipes

www.candyusa.org/Recipes/Favorites/marshmallows.asp

www.cookingforengineers.com/recipe.php?id=106&title=Marshmallows

http://coconutlime.blogspot.com/2005/12/peppermint‑marshmallows.html

www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_1590,00.html

Teri Ann Berg Olsen is a home educator and author of “Learning for Life: Educational Words of Wisdom.” For more information, visit www.knowledgehouse.info.