Marshmallow Root Marshmallows

At Frolic and Fare, we’re all about celebrating the art of living beautifully and cultivating abundance. And that includes exploring the full potential of our food. That’s why we’re excited to bring you marshmallow root marshmallows, with a modern twist.

Marshmallows. The very word conjures up images of gooey campfire treats, sticky fingers, and melty chocolate s’mores. But did you know that these fluffy delights have a history far richer than their sugary modern incarnations? A history that stretches back to ancient Egypt and Greece, where the marshmallow root was prized for its medicinal properties. Marshmallow (Althea officinalis) is a plant. The leaves and the root are sometimes used to make 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.

From Remedy to Recreation

Fast forward a few centuries, and the marshmallow root found its way into the kitchens of Europe. By the 19th century, it was being whipped into airy confections, often flavored with rosewater or orange blossom. These early marshmallows were still far from the sugary treats we enjoy today, but they marked a shift from purely medicinal to recreational use.

Why you’ll love this recipe:

They’re perfect for:

  • Roasting over a campfire (just like the good old days!)
  • 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!

  1. 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.
  2. 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”.
  3. 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.
  4. 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. 
  5. 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.
  6. Cut marshmallows into squares or use cookie cutters to cut shapes.
close up image of homemade marshmallow root marshmallows garnished with edible flowers

Marshmallow Root Marshmallows

5 from 3 votes
At Frolic and Fare, we’re all about celebrating the art of living beautifully and cultivating abundance. And that includes exploring the full potential of our food. That’s why we’re excited to bring you marshmallow root marshmallows, with a modern twist.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes
resting time:6 hours

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

Instructions

  • 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.

Notes

Use cookie cutters to cut these marshmallows into cute shapes. Or garnish with organic edible flowers, like we did!

Nutrition

Serving: 1g | Calories: 40kcal | Carbohydrates: 20g | Sodium: 58mg | Potassium: 0.01mg | Sugar: 20g | Calcium: 0.04mg | Iron: 0.001mg
Course: Homemade Candy
Cuisine: Homemade candy
Keyword: healthy marshmallows, herbal marshmallow, marshmallow root marshmallows, medicinal marshmallows
Servings: 20 marshmallows
Calories: 40kcal
Author: sarah

The Rise of the Modern Marshmallow

The 20th century saw the rise of the modern marshmallow. Corn syrup replaced the marshmallow root, gelatin provided structure, and vanilla became the dominant flavor. These new marshmallows were lighter, fluffier, and sweeter than their predecessors, and they quickly captured the hearts (and stomachs) of children and adults alike.

A Return to Roots (with a Modern Twist)

But in recent years, there’s been a growing interest in returning to the roots of our food. People are looking for healthier, more natural alternatives to the processed treats of the modern world. And that’s where the marshmallow root comes back in to marshmallows! I used ground marshmallow root and prenty of edible flowers as a garnish to make them medicinal and beautiful.

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. So, take a bite, close your eyes, and let the flavors transport you to a world of frolic and fare.

We hope you’ll join us on this journey to rediscover the magic of the marshmallow root. After all, life is meant to be savored, one fluffy bite at a time.

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