I’m all about embracing the joy of traditions and digging into the roots of our favorite foods. That’s why I’m thrilled to introduce you to marshmallow root marshmallows, a classic treat with a fresh twist.

Marshmallows. Just saying the word brings to mind those gooey campfire moments, sticky fingers, and delicious chocolate s’mores. But did you know these fluffy goodies have a history that’s way deeper than their sweet modern versions? Their story goes all the way back to ancient Egypt and Greece, where marshmallow root was valued for its healing properties. Marshmallow (Althea officinalis) is actually a plant, and both its leaves and root have been used in medicine.

The original marshmallows weren’t the sugar bombs we know today. They were a soothing concoction made from the marshmallow root, a plant native to Europe and Asia. This root, with its mucilaginous properties, was used to treat sore throats, coughs, and even wounds.

Marshmallow candies were sold in apothecaries for centuries as a sweet confectionary but as a medicinal remedy.

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From Remedy to Recreation

A few centuries later, marshmallow root made its way into European kitchens. By the 19th century, it was being turned into light, fluffy sweets, often flavored with rosewater or orange blossom. These early marshmallows were quite different from the sugary snacks we have now, but they represented a change from being used only for medicine to being enjoyed for fun. Corn syrup eventually replaced the marshmallow root altogether, gelatin provided structure, and vanilla became the dominant flavor.

A Return to Roots (with a Modern Twist)

In recent years, more people are interested in going back to the basics of our food. They want healthier, more natural options instead of modern processed snacks. This is where marshmallow root comes into play for making marshmallows! I used ground marshmallow root and added many edible flowers on top to make them both healing and pretty.

Why you’ll love this recipe:

They’re perfect for:

Roasting over a campfire
Adding to hot chocolate for a creamy, dreamy treat
Enjoying on their own as a herbal infused indulgence
Getting creative in the kitchen with homemade s’mores, Rice Krispie Treats, and more

Make these marshmallows without corn syrup!

Replace corn syrup with honey. I know our community would love a healthier version of these treats. You can replace honey 1:1, however they are more sticky and don’t look as pretty. I never eat foods with corn syrup unless it’s homemade candy, so I personally do not mind the rare indulgence. For me, the best-tasting treat is very important.

Ingredients:

3 packages unflavored gelatin 21 grams
1 cup cold water 8 oz, divided in half
1 ½ cups granulated sugar 298 grams
1 cup light corn syrup (or honey) 312 grams
½ teaspoon salt
1 tablespoon vanilla extract 14 grams
2 tablespoons dried marshmallow root finely ground into a powder
powdered sugar to sprinkle on top

Let’s make them!

Line the bottom and sides of a 9×9-inch square baking pan with parchment paper. Lightly grease with nonstick cooking spray and using a fine mesh sieve, generously dust the pan with powdered sugar. Set aside.
Pour the gelatin over ½ cup of the cold water in the bowl of a stand mixer fitted with a whisk attachment; whisk to combine. Let the mixture sit to let the gelatin thicken and “bloom”.
Meanwhile, combine the sugar, dried ground marshmallow root, corn syrup (or honey), salt, and the remaining ½ cup water in a small saucepan. Cook over medium-high, stirring often until the sugar is dissolved, about 3 minutes. Continue cooking, stirring occasionally, until the sugar syrup registers 240° (soft-ball stage) on a candy thermometer. This takes approximately 10 minutes. Remove from heat.
Immediately turn the mixer to medium-low speed and carefully pour in the syrup. Once all of the syrup is combined, gradually increase the mixer speed to high, and beat until the mixture is very thick and fluffy, 10 to 12 minutes. Add in the vanilla.
Pour the marshmallow mixture into the prepared pan and quickly smooth the top. Sprinkle the top with powdered sugar. Let marshmallows sit at room temperature overnight before cutting into them.
Cut marshmallows into squares or use cookie cutters to cut shapes.

More Than Just a Marshmallow

Our marshmallow root marshmallows are more than just a delicious treat. They’re a connection to the past, a reminder of the healing power of plants, and a celebration of the simple pleasures in life. Enjoy! xo