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- ''For the plant, see Althaea (genus)
The marshmallow is a confection that, in its modern form, consists of sugar or corn syrup, beaten egg whites, gelatin that has been pre-softened in water, gum arabic and flavorings, whipped to a spongy consistency. The traditional recipe used an extract from the mucilaginous root of the marshmallow plant, a shrubby herb (Althaea officinalis), instead of gelatin; the mucilage performed as a cough suppressant.
Commercial marshmallows are a late 19th century innovation. Since Alex Doumak's patented extrusion process of 1948, marshmallows are extruded as soft cylinders, cut in sections and rolled in a mix of finely powdered cornstarch and confectioner's sugar.
Marshmallows are popular with children and adults alike, and are eaten with or without accompaniments. In the United States and elsewhere, marshmallows are also used in hot chocolate or café mocha (mochachino), mallomars, in peeps and other candy, on top of candied sweet potatoes during Thanksgiving, in Rice Krispie treats, in ice cream flavors such as Rocky road, and several other foodstuffs.
Roasted or toasted marshmallows
A popular and traditional treat is created by toasting marshmallows, usually over a campfire or open fire. A marshmallow is placed on the end of a stick or skewer and heated briefly. This creates a caramelized outer skin with a liquid, melted layer underneath. According to individual preference, they are heated to various degrees--from a gentle toasting to igniting and burning the outer layer. Either the toasted marshmallow can be eaten whole or the outside layer can be consumed separately and the marshmallow toasted again. S'mores can also be made by placing a toasted marshmallow between chocolate and graham crackers.
Marshmallows and vegetarians
Marshmallows were traditionally made with the eponymous marshmallow plant extract acting as a gelling agent. Most commercially manufactured marshmallows use gelatin instead of real marshmallow extract because of expense. These marshmallows are unsuitable for vegetarians, since gelatin is usually derived from animal hides or bones. Commercial kosher pareve marshmallows are also non-vegetarian; they usually use fish gelatin, as fish is deemed not to be meat in kashrut.
It is possible to make marshmallows suitable for vegetarians by making them the traditional way, using powdered marshmallow root, egg whites, cane sugar, and vanilla extract, although powdered marshmallow root may be difficult to obtain. They can also be made using commercially-available gelatin alternatives Other vegetable gums often make an unsatisfactory product that does not have the spring or firmness expected of gelatin-based marshmallows. Some companies also manufacture vegan marshmallows, using carrageenan and agar as gelling agents. [http://www.veganstore.co.uk/marshmallows.html
Marshmallow Fluff and some other non-firm marshmallow products, either the commercial product or homemade, are suitable for vegetarians as most contain no gelatin, which mainly serves to allow the familiar marshmallow confection to retain its shape. These non-gelatin products, known generically as marshmallow creme, are fine for any confection using melted marshmallows or where the shape is less important, such as s'mores. Balls of marshmallow creme can be roasted, though it can be challenging and messy.
See also
External links
- Marshmallow Recipe from FoodNetwork
- Cooking For Engineers: Marshmallows - Complete recipe with step-by-step photos
- Peppermint Marshmallow recipe
Marshmallow | Malvavisco | Guimauve (confiserie) | マシュマロ | Marshmallow | Pasta hibisci | Marshmallows
"Marshmallow"