History of Marshmallows
Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty.
Marshmallow was made from the mallow plant (Athaea officinalis) that grows wild in marshes. The term marshmallow was derived both from the native home of the plant and the plant name. Mallow is native to Asia and Europe and has been naturalized in America. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey. However, no one knows what the candy looked like in those times.
The French were introduced to marshmallow in the early to mid-1800s. Owners of small candy stores whipped sap from the mallow root into a fluffy candy mold. This time-consuming process was typically done by hand. Candy stores had a hard time keeping up with the demand. Candy makers started looking for a new process to make marshmallows and found the starch mogul system in the late 1800s. It allowed candy makers to create marshmallow molds made of modified cornstarch. At this same time, candy makers replaced the mallow root with gelatin and this created the marshmallow stable form.
Marshmallows were introduced and popularized in the United States in the early 1900s, after the new manufacturing process was developed.
In 1948, Alex Doumak revolutionized the process for manufacturing marshmallows. He created and patented the extrusion process. This process involves taking the marshmallow ingredients and running it through tubes. Afterwards, ingredients are cut into equal pieces and packaged. In the 1950s, marshmallows became extremely popular in the United States and were used in a variety of food recipes.
Today, Americans are the main consumers of marshmallows. According to experts, Americans buy more than 90 million pounds annually. Marshmallow is considered a year-round snack even though the majority is sold during October and December.
History of S’mores
The history of the s’more is a mystery. No one knows who started the tradition of roasting marshmallows. However, in 1927 the Girl Scout Handbook was the first documentation of the recipe combining marshmallows with chocolate and graham crackers.
The Girl Scouts organization was likely responsible for naming the treat. The term s’more allegedly stands for “gimme some more.”
S’mores have been popular throughout the years, especially with children. S’more are synonymous with camping and summer fun.
How are marshmallows made?
In the 19th century, marshmallows were made by mixing mallow root sap, egg whites and sugar into a fluffy mold. The French added cornstarch to help speed up the production and give the candy its unforgettable form.
Today the manufacturing of marshmallows is quite different. Mallow root sap has been replaced by gelatin. Corn syrup, starch, sugar and water are mixed with the gelatin. The fluffy mixture is piped through long tubes and then cut into equal pieces. To create shaped marshmallows like Peeps, a special nozzle moves back and forth to cut the marshmallow into recognizable shapes.
Marshmallows also can be made at home. The ingredients are almost the same, but salt and vanilla extract can be added in for flavoring.
Fun facts about marshmallows:
- The marshmallow capital of the world is in Ligonier, Noble County, Indiana.
- Each summer more than 50 percent of all marshmallows sold are eventually toasted over a fire.
FAQs
A typical marshmallow contains sugar, corn syrup, and gelatin, plus some air. That's it. “A marshmallow is basically a foam that's stabilized by gelatin,” says Richard Hartel, a food engineer at the University of Wisconsin–Madison. In marshmallows, the foam is made up of air suspended in a liquid sugar mixture.
Why aren't my marshmallows fluffy? ›
Even just a couple degrees too hot or too cool makes all the difference. If the sugar isn't cooked hot enough, they'll be mushy (and possibly contribute to the "soggy" factor mentioned above). If the syrup is cooked too hot, they'll set too firm and chewy and lack volume.
What substance in a marshmallow makes it stretchy? ›
Gelatin is probably the most important part of a marshmallow, because it serves as the scaffolding that keeps all the sugar and flavor goodness in place and gives the marshmallow its stretchy, gooey texture.
Why is blue 1 in marshmallows? ›
Artificial blue color #1 - Why does a white marshmallow have blue coloring? Well, sometimes those marshmallows can be on the shelf for a very long time, and the blue dye helps to keep them white. We prefer to sell our marshmallows as fresh as possible, and within a timeframe that they keep their all-natural colors.
Can Muslims eat marshmallows? ›
Foods like jellybeans, marshmallows, and other gelatin-based foods also typically contain pork byproducts and are not considered Halal. Even products like vanilla extract and toothpaste can contain alcohol! Muslims will generally not eat meat that has also come in contact with pork.
Why are my marshmallows wet? ›
If the marshmallows are too soft, soggy, wet or lack volume after setting for 4 hours or so, your sugar syrup may not have gotten hot enough OR you did not whip them long enough. Whipping times will vary quite a bit depending on your mixer.
Are marshmallows chewy? ›
Marshmallows are an unusual type of sweet treat—spongy, sticky and a little bit chewy. They have a melting point that is just above body temperature so that they start to change from a solid to a liquid state as soon as they reach the warmth of your mouth—or the heat of a fire!
Will melted marshmallows harden? ›
As anyone who's ever made a s'more knows, marshmallows get pretty sticky when melted or cooked. The last thing you want is to accidentally burn yourself with the sticky mixture. Likewise, if you leave melted marshmallows out too long then they'll begin to harden.
Are eggs in marshmallows? ›
For artisan-type marshmallows, prepared by a candy maker, fresh egg whites are usually used. Albumen is rarely used on its own when incorporated into modern marshmallows, and instead is used in conjunction with gelatin.
Why is my marshmallow not melting? ›
Don't use old marshmallows.
After marshmallows have been sitting around for a while, they start to dry out and the exterior gets firm. Most importantly, they don't melt nearly as well. Instead of becoming soft and gooey, they melt into a one giant blob.
Marshmallows, regardless of their sweetener content, are loaded with sugar, which should never be given to your pet. Even if your dog consumes marshmallows without artificial sweeteners, you should still be cautious as the high sugar levels can lead to an upset stomach, pancreatitis, and vomiting.
What is marshmallows' real name? ›
Chris Comstock, better known by his stage name Marshmello, was born on May 19, 1992. He is an American electronic dance music producer and DJ.
Who invented marshmallows? ›
Ancient Egyptians were the first to enjoy a gooey treat now called marshmallow as early as 2000 BC. The treat was considered very special and it was reserved for gods and royalty. Marshmallow was made from the mallow plant (Athaea officinalis) that grows wild in marshes.
Is marshmallow vegan or not? ›
By the 20th century, however, the gooey mallow plant had been replaced with animal-based products like egg whites and gelatin, making most commercially available marshmallows distinctly non-vegan. This holds for both individual marshmallows and whipped marshmallow creams popular in desserts like fudge.
What is the chemical composition of a marshmallow? ›
A traditional marshmallow might contain about 60% corn syrup, 30% sugar, and 1–2% gelatin. A combination of different sugars is used to control the solubility of the solution. The corn syrup/sugar ratio will influence the texture by slowing crystallization of the sucrose.
What is the chemistry behind marshmallows? ›
Most marshmallows are made from sugar, corn syrup, gelatin, water, and air. Gelatin is animal protein molecules from collagen, but when they combine with warm water, the molecular helices unravel and lengthen. As it cools, some of the strands wind back together in threes while others remain flexible.
What is the chemical reaction in marshmallows? ›
When marshmallows are roasted, a chemical change happens. When you toast marshmallows, the heat causes a chemical reaction producing water molecules, which then evaporate, leaving carbon behind (the blackened part of the roasted marshmallow).
What is the chemistry behind making marshmallows? ›
Marshmallows are a sugar based food that is mainly made of gelatin, sugar, and water that have been whipped till spongy, and then formed into a small cubes. A chemical reaction occurs when the collagen from gelatin comes in contact with water and hydrolysis occurs.
