Marshmallows

Marshmallows are a soft, chewy confection typically made from sugar, water, and a gelling agent, whipped to incorporate air for a light, fluffy texture. The name traces back to the marsh mallow plant (Althaea officinalis), whose sap historically flavored and thickened confections used for both culinary and medicinal purposes. In modern production, the traditional plant-based base has largely been replaced with gelatin or plant-based gelling agents, while some varieties use starch-based formulations for vegan versions.

The standard preparation involves dissolving sugar and corn syrup in water, heating to a high sugar concentration, and then combining with gelatin (or substitutes) and whipping until a foam forms. The mixture is cooled and often flavored with vanilla, then molded or extruded and rolled in cornstarch or powdered sugar to prevent sticking. Marshmallows come in various sizes and colors, and many manufacturers offer flavors beyond the classic vanilla.

Common uses include roasting over a fire, adding to hot beverages like cocoa, or serving as a topping for desserts. They are also used in baking, as fillings in confections, or as the base for marshmallow fluff, a spread made by whipping sugar syrup with egg whites or other stabilizers.

Nutritionally, marshmallows are high in sugar with little protein or fat, and dietary considerations depend on the gelling agent used. They should be stored in a cool, dry place to maintain their softness. Allergen information varies by formulation, particularly regarding gelatin and potential cross-contamination.