Overview

Marshmallow is a confection made from sugar, water, and gelatin whipped to a spongy consistency and coated with corn starch. The modern candy is a distant descendant of a medicinal preparation made from the root of Althaea officinalis, the marshmallow plant. It has a soft, pillowy texture and a sweet, vanilla-tinged flavor.

Origin and history

The marshmallow’s origin lies in ancient Egypt, where the sap of the marshmallow plant (Althaea officinalis) was mixed with honey and nuts to create a medicinal confection [2]. In 19th-century France, confectioners began whipping the plant’s root extract with sugar and egg whites to produce a more refined sweet called pâte de guimauve. The modern marshmallow emerged in the early 20th century when gelatin replaced the plant extract, allowing for industrial production and a stable, shelf-stable product [1]. The marshmallow plant itself is a perennial herb native to Europe, North Africa, and western Asia, growing in marshy areas.

Varieties and aliases

  • Standard marshmallow (gelatin-based, sugar/corn syrup)
  • Vegan marshmallow (uses agar-agar or other plant-based gelling agents)
  • Mini marshmallows (smaller format for hot chocolate or baking)
  • Marshmallow creme / fluff (spreadable, uncut form)
  • Pâte de guimauve (French, egg-white based, no gelatin)
  • Zefir (Russian, apple-pectin and egg-white based, lighter texture)
  • Ptichye moloko (Russian, marshmallow-like cake filling)

Culinary uses

Marshmallows are eaten as a standalone candy, toasted over a fire (s’mores), or melted into hot chocolate. They are used as a binder or topping in desserts such as Rice Krispies treats, sweet potato casserole (American Thanksgiving), and certain ice cream flavors. In baking, marshmallows can be folded into fudge or used as a filling for cakes. The marshmallow plant root is still used in herbal medicine as a demulcent for sore throats and digestive irritation.

Cross-cuisine context

Marshmallow has analogues in several cuisines. In Russian cuisine, zefir is a lighter, apple-pectin-based confection piped into rosettes, distinct from the gelatin-based American marshmallow. Ptichye moloko (bird’s milk) is a Soviet-era cake with a marshmallow-like filling between thin sponge layers. In Syrian-Armenian cuisine, naatiffe is a foamy whipped sauce served with karabij Halab, a pistachio-stuffed semolina cookie. In Salvadoran cuisine, the fruit paterna has a white, soft, sugary pulp described as marshmallow-like, though it is a leguminous fruit with no culinary preparation. In Korean culture, marshmallows are a common gift on White Day (March 14), when men reciprocate Valentine’s Day gifts with white-themed confections.

Notes for cooks

  • Gelatin-based marshmallows are not vegan or vegetarian. Substitute with agar-agar for a plant-based version, though the texture will be firmer and less creamy.
  • Marshmallows stale quickly when exposed to air. Store in an airtight container at room temperature; do not refrigerate, as moisture will make them sticky.
  • Toasting marshmallows caramelizes the sugar and softens the interior. The ideal toast is golden brown with a slight char, achieved over a medium heat source.