marshmallow

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n.

1. 1. A light, spongy, very sweet confection made of corn syrup, gelatin, sugar, and starch and dusted with powdered sugar.
   2. A confection of sweetened paste, formerly made from the root of the marshmallow plant.
2. often marsh mallow Botany. A perennial plant (Althaea officinalis) native to Europe and naturalized in marshes of eastern North America, having showy pink flowers and a mucilaginous root occasionally used as a demulcent and in confectionery.
3. Slang. A timid, cowardly, or ineffective person.

marshmallowy marsh'mal'low·y adj.

Sidebar: In the early twentieth century, marshmallows were considered a child's confection, dispensed as penny candy at general stores along with licorice whips and peppermint drops. But through a fortuitous connection with other popular foods and some clever marketing, marshmallows would soon become a staple ingredient at pot-luck dinners, family get-togethers, and even elegant parties. A perusal through twentieth-century cookbooks and recipe booklets reveals that marshmallows usually served as an ingredient in cakes, candies, and desserts. They also became well-known as a topping for steaming cups of hot cocoa and as a roasted treat at cookouts and picnics. Increasingly, they served as a sweet addition to salads and side dishes, including their classic contribution to the Thanksgiving dinner table—atop a dish of baked sweet potatoes or yarns. The 1935 recipe booklet, "Campfire Marshmallow Cookery," expanded upon the usual marshmallow classics with 50 "perfect" recipes. These ranged from everyday dishes like marshmallow ice box loaf and campfire rice pudding to special occasion desserts, including a selection of dainty marlows and mallobets (or ice creams and sherbets). Perhaps the greatest distinction for marshmallows occurred as a result of their advantageous connection with gelatin salads and desserts, which rose in popularity during the 1920s and 1930s. Recipe booklets for Jell-O and Knox Gelatine from that time include recipes that called for marshmallows on almost every page—recipes like banana fluff, lime mallow sponge, cocoa tutti frutti, and paradise pudding. Donna R. Braden

Background

Marshmallows are one of the earliest confections known to humankind. Today's marshmallows come in many forms, from solid (soft pillows dropped in cocoa or roasted on a stick) to semi-liquid (covered in chocolate or formed into chicks for Easter) to the creme-like (used as a base in other candies or as an ice cream topping). In essence, all marshmallows are aerated candies.

History

Originally, however, marshmallows were made from the root sap of the marsh mallow (Althaea officinalis) plant. It is a genus of herb that is native to parts of Europe, north Africa, and Asia. Marsh mallows grow in marshes and other damp areas. The plant has a fleshy stem, leaves, and pale, five-petaled flowers. The first marshmallows were made by boiling pieces of the marsh mallow root pulp with sugar until it thickened. After it had thickened, the mixture was strained and cooled. As far back as 2000 B.C., Egyptians combined the marsh mallow root with honey. The candy was reserved for gods and royalty.

The marsh mallow root also has medicinal qualities. Marsh mallow roots and leaves can work as a laxative. It also was used by early Arab doctors as a poultice to retard inflammations. Marsh mallow roots were also used in treating chest pains, to soothe coughs and sore throats, and as an ointment. Whether used as a candy or for medicinal purposes, the manufacturing process of marsh mallows was limited to a small, almost individual, scale. Access to marsh mallow confections was limited to the wealthy until the mid-nineteenth century. Common people only tasted marsh mallows when they took pills; doctors sometimes hid the medicine inside the candy to cover the pill's undesirable taste.

Modern marshmallow confections were first made in France around 1850. This first method of manufacture was expensive and slow because it involved the casting and molding of each marshmallow. French candy makers used the mallow root sap as a binding agent for the egg whites, corn syrup, and water. The fluffy mixture was heated and poured onto the corn starch in small molds, forming the marshmallows. At this time, marshmallows were still not mass manufactured. Instead, they were made by confectioners in small stores or candy companies.

By 1900, marshmallows were available for mass consumption, and they were sold in tins as penny candy. Mass production of marshmallows became possible with the invention of the starch mogul system of manufacture in the late nineteenth century. In the starch mogul system, a machine automatically fills trays with starch about 2 in (5.08 cm) thick, which is then evened off and slightly compressed. Then a printing board, made of plaster, wood, or metal trays shaped to mold the marshmallow of the final product is pressed into the starch and withdrawn. Then the space created is filled with hot creme. The first moguls were wood, but all were steel by 1911. Gelatin and other whipping agents replaced the mallow root in the ingredient list.

In 1955, there were nearly 35 manufacturers of marshmallows in the United States. About this time, Alex Doumak, of Doumak, Inc., patented a new manufacturing method called the extrusion process. This invention changed the history of marshmallow production and is still used today. It now only takes 60 minutes to produce a marshmallow. Today, there are only three manufacturers of marshmallows in the United States, Favorite Brands International (Kraft marshmallows), Doumak, Inc., and Kidd & Company.

Raw Materials

Marshmallows are made from only a few ingredients, which fall into two main categories: sweeteners and emulsifying agents. Sweeteners include corn syrup, sugar, and dextrose. Proportionally, there is more corn syrup than sugar because it increases solubility (the ability to dissolve) and retards crystallization. Corn starch, modified food starch, water, gum, gelatin, and/or whipped egg whites are used in various combinations. The resulting combination gives the marshmallows their texture. They act as emulsifying agents by maintaining fat distribution and providing the aeration that makes marshmallows puffy. Gum, obtained from plants, also can act as an emulsifier in marshmallows, but it is also important as a gelling agent.

Most marshmallows also contain natural and/or artificial flavoring. If they are colored marshmallows, the color usually. comes from an artificial coloring.

The Manufacturing
Process

Cooking

• A solution is formed by dissolving sugar and corn syrup in water and boiling it. Egg whites and/or gelatin is mixed with the sugar solution. Then the ingredients are heated in a cook kettle to about 240°F (115°C). The resulting mixture is passed through a strainer to remove extraneous matter.
• In the pump, the mixture is then beaten into a foam to two or three times its original volume. At this stage, flavoring can be added.

Forming

• 3 The heated mixture is transferred to a heat exchanger. Air is pumped into the mixture. The mixture cools in a tempering kettle, passes through another filter, and continues on to the "hill." Marshmallows are extruded through a machine or deposited onto bands.

  The extrusion process involves the foam being squeezed through a die to produce marshmallow's familiar pillow shape. Usually, they get a coating of corn starch to counter stickiness and help maintain their form after they have been extruded. Sometimes the pillows are formed into a rope of pillows. If so, they are cut and dried on a rubber conveyor belt.

Cooling

• After the pillows are formed, they are sent through a cooling drum, where excess starch is removed. They also are cooled enough to be packaged.

Packaging

• After the pillows have cooled, they are weighed and packaged. Before being put in cases, some manufacturers pass their product through a metal detector. The case is code dated and shipped to retail stores.

Quality Control

Throughout the manufacturing process, marshmallows are checked for extraneous matter. The mixture passes through strainers, screens, and metal detectors. Visual inspections are also used to ensure quality. Many marshmallow manufacturers have standards for many aspects of a marshmallow, including its size and texture. An ideal marshmallow should be light. This quality is affected by how much air is beat into the marshmallow. The more air that is worked into the mixture, the lighter the resulting marshmallow.

An ideal marshmallow is created in a manufacturing environment where the size of the bubbles in the foam that forms the marshmallow is controlled. These small bubbles should be evenly distributed throughout a stable foam. If several factors are controlled, including every factor of the beating process, marshmallows will be formed correctly. A substandard marshmallow has large bubbles. These bubbles are conducive to syrupy layers and voids.

Where to Learn More

Periodicals

Groves, Reg. "Process Control of Marshmallows." Candy Industry, July 1991, p.20.

Groves, Reg. "Technology and techniques in marshmallow production." Candy Industry, September 1995, pp. 46-53.

Other

Marshmallow fluff site. 1996. http://www.marshamallowfluff.com (July 9, 1997).

[Article by: Annette Petrusso]

Soft sweetmeat made from an aerated mixture of gelatine or egg albumin with sugar or starch syrup. Nougat is harder, containing less water, and usually incorporating dried fruit and nuts. Originally using the root of the marshmallow plant (Althaea officinalis), which provides a mucilaginous substance as well as starch and sugar.

[MAHRSH-mehl-oh] Once created from the sweetened extract of the roots of the marshmallow plant, this sweet is now commercially made from corn syrup, gelatin, gum arabic, sugar and flavorings. Light, fluffy marshmallows come packaged in regular size (about 11⁄2 inches in diameter) and miniature (1⁄2 inch in diameter). They may be white or pastel colors. Marshmallows are used variously to top hot chocolate and dishes such as sweet potatoes.

Description

Marsh mallow (Althaea officinalis) is a perennial plant that grows in salt marshes, damp meadows, and on the banks of tidal rivers and seas. It originated in countries adjoining the Caspian Sea, Black Sea, and in the eastern Mediterranean, and is native to Europe and western Asia. Marsh mallow is found in North America along the eastern seaboard.

The plant stems grow to a height of 3-4 ft (1-1.3 m) and have round, velvety leaves that are 2-3 in (5-7.5 cm) long. Pale pink or white flowers bloom in August or September, and the roots are thick and long. The whole plant is used medicinally. The leaves and flowers are picked when the flowers are blooming. The roots are harvested in the fall, but the plant must be two years old before the root is harvested.

The common name marsh mallow is derived from the environment in which it grows. The Latin name Althaea comes from the Greek word altho, which means to heal or to cure. The family name Malvaceae comes from the Greek word malake, meaning soft. Other names for marsh mallow include mallards, mauls, sweetweed, Schloss tea, and mortification root.

Marsh mallow's medicinal use dates back 2,000 years. Arabian doctors created a poultice from the leaves to treat inflammation. The father of medicine, Hippocrates, used marsh mallow to remedy bruises and blood loss. Dioscorides wrote about the beneficial properties of marsh mallow, while Horace praised the laxative properties of the leaves and roots. Roman doctors used marsh mallow for toothaches, insect bites, chilblains, and irritated skin. The Chinese, Egyptians, and Romans ate a variety of marsh mallow for food. The French eat the flowers and leaves in salads. Marsh mallow was used to soothe toothaches, insect bites, indigestion, and diarrhea in Europe during medieval times. Teething babies were often given marsh mallow root to provide comfort.

Nineteenth century doctors used the roots of marsh mallow to make a sore throat lozenge for children and adults. They combined the cooked juice of the root with egg whites and sugar and whipped the mixture into a meringue that later hardened into a candy. The marshmallows eaten today as sweet treats were derived from this candy, but no longer contain any herbal properties.

Marsh mallow contains starch, mucilage, pectin, oil, sugar, asparagin, phosphate of lime, glutinous matter, and cellulose. It is rich in calcium, zinc, iron, sodium, iodine, vitamin B complex, and pantothenic acid.

General Use

The main therapeutic constituent of marsh mallow is mucilage, a spongy substance of the root that is composed of large sugar molecules. Mucilage's healing effect stems from its ability to support white blood cells against attacking microorganisms. When liquid is added to mucilage, it acquires a gel-like consistency. This gooey substance coats mucous membranes of the throat, mouth, stomach, and intestinal tract and provides relief from inflammation and pain. It also acts to expel phlegm from the lungs and to relax the bronchial tubes.

These anti-inflammatory and anti-irritant properties make marsh mallow a viable remedy for arthritis and joint pain; upper respiratory ailments such as asthma, emphysema, bronchial infections, coughs, sore throats, and lung congestion; inflamed kidneys and urinary tract disorders; and gastrointestinal disturbances including Crohn's disease, ulcers, colitis, diarrhea, dysentery, and stomach irritation.

The German Commission E has approved marsh mallow as a beneficial treatment for irritated and inflamed throat, pharyngeal, and gastric mucous membranes, and for dry coughs. Teas made from the root and leaf are licensed in Germany as standard medicinal teas. The root is also used as an ingredient in cough syrup and as a cough suppressant tea.

The British Herbal Compendium supports the use of marsh mallow for gastroenteritis, peptic and duodenal ulcers, colitis, and enteritis. In the United States, marsh mallow is an ingredient in dietary supplements and cough suppressants.

Marsh mallow provides external treatment for cuts, wounds, abscesses, boils, burns, and varicose veins. A gel created by adding water to finely chopped marsh mallow root may be applied to the affected area to reduce inflammation. A poultice containing cayenne and marsh mallow may relieve blood poisoning, gangrene, burns, bruises, and other wounds.

Preparations

Marsh mallow is available in whole bulk, tincture, and capsule forms. It can be taken internally as a tea, tincture, or capsule, or applied externally as an ointment or poultice.

A decoction may be made from the root to relieve congestion, sore throat, or dry cough. To create a decoction, 1-2 tsp of the finely chopped root is added to 1 cup of water and simmered for 10-15 minutes. The liquid is then cooled and strained. A person can drink 1 cup three times daily or as needed. An infusion can be made by steeping the crushed roots in cold water overnight. The infusion is then drunk as needed for symptomatic relief. For relief of an irritated kidney, boiling water is poured over the flowers and leaves. The mixture is covered and steeped for three hours.

To make a poultice, the leaves and/or the powdered or crushed roots are steeped in water. The mixture is then applied externally to areas of inflamed skin, eczema, or dermatitis.

For capsules, 5-6 g may be taken daily or as recommended.

For a tincture, 5 ml may be taken three times daily or as recommended.

For insect bites, the leaves are rubbed on wasp or bee stings to alleviate pain, inflammation, and swelling.

For sore throat, the flowers are boiled in oil and water, cooled, and used as a gargle to relieve sore throat pain.

Precautions

Diabetics should take marsh mallow with caution since high doses may lower blood sugar levels.

Children and infants may take marsh mallow in low doses.

Side Effects

There are no known side effects.

Interactions

Marsh mallow may slow the absorption of other drugs when taken simultaneously.

Resources

Books

Lininger, D.C., Skye. The Natural Pharmacy. Virtual Health, LLC, 1998.

Time Life Books. The Alternative Advisor. Time Life Inc., 1997.

[Article by: Jennifer Wurges]

For more information on marsh mallow, visit Britannica.com.

IN BRIEF: A soft, white, spongy candy coated with powdered sugar.

We roasted marshmallows at the campfire.

This entry is from Wikipedia, the leading user-contributed encyclopedia. It may not have been reviewed by professional editors (see full disclaimer)

Dansk (Danish)
n. - skumfidus (art slik)

Nederlands (Dutch)
marshmallow, (snoepgoed van) heemst

Français (French)
n. - (Bot) guimauve, (Culin) pâte de guimauve

Deutsch (German)
n. - (Bot.) Eibisch, süßer Speck

Ελληνική (Greek)
n. - (φυτολ.) βίσκος, νερομολόχα, δενδρομαλάχη

Italiano (Italian)
marshmallow

Português (Portuguese)
n. - marshmallow (m)

Русский (Russian)
зефир, алтей аптечный или лекарственный

Español (Spanish)
n. - malvavisco, "esponjas" dulces, melcochas

Svenska (Swedish)
n. - altea (bot.), marshmallow (slags sötsak)

中文（简体）(Chinese (Simplified))
药属葵, 药属葵蜜饯

中文（繁體）(Chinese (Traditional))
n. - 藥屬葵, 藥屬葵蜜餞

한국어 (Korean)
n. - (음식의 일종) 머시 멜로우

日本語 (Japanese)
n. - ウスベニタチアオイ, マシュマロ

العربيه (Arabic)
‏(الاسم) نبات خبيزة الأهوار‏

עברית (Hebrew)
n. - ‮מרשמלו (ממתק)‬

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marshmallow	marshmallow shooter
marshmallow gun	marshmallow blaster