Marshmallow Magic
Marvelous Medicine and a Mouthwatering Recipe
Marshmallows are often associated with campfires, hot cocoa, and childhood memories, but did you know that the marshmallow plant has a long history of medicinal use and offers several health benefits? Let's dive into the fascinating origins of this sweet treat, its health benefits, and a delightful homemade marshmallow recipe.
Historical and Cultural Origins
Marshmallow root (Althaea officinalis) has been used for thousands of years. The ancient Egyptians were among the first to use the marshmallow plant, mixing its sap with honey to create a confection reserved for gods and royalty. In medieval Europe, marshmallow root was used as a remedy for sore throats and coughs due to its soothing properties.
In the 19th century, French confectioners developed the modern marshmallow we know today by whipping marshmallow sap with sugar and egg whites, creating a fluffy, sweet treat. Eventually, the sap was replaced with gelatin, making production easier and marshmallows more widely available.
Health Benefits of Marshmallow Root
Soothes Respiratory Issues: Marshmallow root has been traditionally used to treat coughs, colds, and sore throats. Its mucilage content creates a soothing film over the mucous membranes, providing relief from irritation.
Supports Digestive Health: The mucilage in marshmallow root can also help soothe the lining of the stomach and intestines, reducing inflammation and aiding in conditions like gastritis and ulcers.
Promotes Skin Health: Marshmallow root extract is often found in skincare products due to its anti-inflammatory and hydrating properties. It can help soothe irritated skin, reduce redness, and promote healing.
Aids in Wound Healing: Applied topically, marshmallow root can help speed up the healing of cuts, burns, and insect bites by reducing inflammation and providing a protective barrier.
Reduces Urinary Tract Infections: Marshmallow root can act as a diuretic, helping to flush out bacteria from the urinary tract and soothe the bladder lining, reducing symptoms of urinary tract infections (UTIs).
Store-Bought Marshmallows vs. Homemade Marshmallows
Store-bought marshmallows are typically made with corn syrup, sugar, gelatin, and various artificial flavors and colors. While they are convenient and tasty, they lack the natural benefits of the marshmallow plant and often contain additives and preservatives.
Homemade marshmallows, on the other hand, can be made with more natural ingredients and tailored to your taste preferences. You can avoid artificial additives and enjoy a fresher, more flavorful treat.
Recipe: Homemade Vanilla and Strawberry Marshmallows with Marshmallow Root
Ingredients:
1 cup water, divided
3 envelopes unflavored gelatin
2 cups granulated sugar
1 cup light corn syrup
1/4 teaspoon salt
2 teaspoons pure vanilla extract
1/2 cup powdered freeze-dried strawberries
2 tablespoons marshmallow root powder
Confectioners' sugar, for dusting
Instructions:
Prepare the Gelatin:
In a small bowl, sprinkle the gelatin over 1/2 cup of cold water and let it bloom for about 10 minutes.
Make the Sugar Syrup:
In a medium saucepan, combine the granulated sugar, corn syrup, salt, and the remaining 1/2 cup of water. Heat over medium heat, stirring constantly, until the sugar dissolves.
Attach a candy thermometer to the side of the pan and increase the heat to high. Without stirring, cook until the mixture reaches 240°F (115°C).
Combine and Whip:
Remove the saucepan from the heat and carefully pour the hot syrup into a large mixing bowl with the gelatin mixture.
Using an electric mixer fitted with a whisk attachment, start mixing on low speed, then gradually increase to high. Whip until the mixture is very thick, about 10-12 minutes.
Add the vanilla extract and marshmallow root powder, and whip to combine.
Prepare the Strawberry Layer:
Divide the marshmallow mixture in half. To one half, gently fold in the powdered freeze-dried strawberries until well combined.
Layer the Marshmallows:
Dust a 9x13-inch baking pan with confectioners' sugar.
Pour the strawberry marshmallow mixture into the pan, spreading it evenly.
Immediately pour the vanilla marshmallow mixture on top of the strawberry layer, spreading it evenly.
Set and Cut:
Let the marshmallows set at room temperature for at least 4 hours or overnight.
Dust a cutting board with confectioners' sugar. Turn the marshmallows out onto the board and cut into squares using a sharp knife dusted with confectioners' sugar.
Finish:
Toss the marshmallow squares in additional confectioners' sugar to prevent sticking.
By incorporating marshmallow root powder into the recipe, you can enjoy some of the traditional health benefits while indulging in a delicious homemade treat.
