Soothing and Healing Marshmallows
Who doesn’t love the fluffy, pillowy delight of a marshmallow? Whether you enjoy them in your hot cocoa, toasted over a campfire, or simply as a sweet treat, homemade marshmallows are a game-changer. Unlike store-bought versions, homemade marshmallows are softer, more flavorful, and customizable. Let’s dive into the art of making marshmallows from scratch.
Why Make Marshmallows at Home?
Nourishing marshmallows:
Have a superior texture—soft and airy.
Can be flavored and shaped to your liking.
Contain no unnecessary additives or preservatives.
Are surprisingly fun to make!
A Brief History of Marshmallows
The history of marshmallows is as fascinating as the treat itself. The name "marshmallow" originates from the marshmallow plant (Althaea officinalis), a herb native to Europe, North Africa, and Asia. The plant grows in marshy areas, hence its name. For centuries, its roots were prized in traditional medicine for their soothing properties, particularly for treating sore throats, digestive issues, and irritated skin.
Ancient Egyptians were the first to turn marshmallow root into a sweet treat, mixing its sap with honey and nuts. This delicacy was considered so luxurious that it was reserved for royalty and the gods. By the Middle Ages, marshmallow root became a staple in herbal remedies across Europe, used to create syrups and lozenges to calm coughs and ease inflammation.
The modern marshmallow as we know it today began to take shape in 19th-century France. Confectioners whipped marshmallow root sap with sugar and egg whites to create a fluffy dessert. Over time, the labor-intensive process was replaced with gelatin, and the herbal origins of marshmallows were largely forgotten. However, by bringing marshmallow root powder into your homemade recipe, you can revive its original purpose as a soothing and healing treat.
Ingredients
To make about 24 marshmallows, you’ll need:
1/4 cup arrowroot powder (a natural thickener and gut-friendly starch that aids digestion and coats the marshmallows)
1 cup raw honey (a natural antibacterial and antioxidant-rich sweetener that promotes immune health)
1 cup marshmallow root infusion (split) (loaded with bioactive compounds like flavonoids and polysaccharides that support anti-inflammatory and soothing effects)
1/4 teaspoon blue spirulina powder (packed with phycocyanin, an antioxidant that helps reduce inflammation and oxidative stress)
3 TBS Grass-fed gelatin
Equipment
Stand mixer with a whisk attachment (or a hand mixer)
Small saucepan
Candy thermometer
Parchment paper
Sifter or fine-mesh sieve
Step-by-Step Recipe
Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal, and sift a light layer of arrowroot powder over the parchment to prevent sticking.
In the bowl of your stand mixer, add 1/2 cup of marshmallow root infusion. Sprinkle the gelatin over the infusion and let it sit for 5-10 minutes to bloom and thicken.
In a small saucepan, combine the raw honey and heat over medium heat, stirring gently until well combined. Attach a candy thermometer and bring the mixture to 240°F (soft-ball stage) without stirring.
Once the honey syrup reaches 240°F, carefully pour it into the marshmallow root mixture while the mixer runs on low speed. Gradually increase the mixer speed to high and whip for 8-10 minutes, or until the mixture is thick, glossy, and has tripled in volume.
Add the blue spirulina powder during the last minute of whipping for a vibrant color.
Pour the marshmallow mixture into the prepared pan, using a greased spatula to spread it evenly, and sift a light layer of arrowroot powder over the top.
Let the marshmallows sit at room temperature for at least 6 hours (or overnight) to set.
Once set, lift the marshmallow slab out of the pan using the parchment overhang. Dust a clean surface with arrowroot powder and place the slab on it.
Use a greased knife or pizza cutter to slice into squares or your desired shapes.
Toss the cut marshmallows in the remaining arrowroot powder to coat all sides.
Tips for Perfect Marshmallows
Flavor Variations: Add vanilla extract, peppermint extract, or a touch of rose water to customize your marshmallows.
Shapes: Use cookie cutters for festive shapes.
Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as it can make them sticky.
Serving Suggestions
Float them on hot cocoa.
Use them in homemade s’mores.
Enjoy them as a light, guilt-free treat.
Health Benefits of Soothing and Healing Marshmallows
Marshmallow Root:
Rich in mucilage, a gel-like substance that soothes and protects the digestive tract, reducing inflammation and irritation.
Contains flavonoids and polysaccharides that support immune function and skin health.
Arrowroot Powder:
A natural starch that is easy to digest, making it ideal for sensitive stomachs.
Helps coat and protect the marshmallows while providing a gut-friendly texture.
Raw Honey:
A natural antibacterial and antimicrobial agent that promotes wound healing and supports the immune system.
Packed with antioxidants that combat oxidative stress.
Marshmallow Root Infusion:
Provides additional anti-inflammatory and soothing properties through its bioactive compounds.
Enhances hydration and mucosal protection, especially for dry or irritated tissues.
Blue Spirulina Powder:
Contains phycocyanin, a powerful antioxidant that reduces inflammation and oxidative damage.
Supports energy production and promotes detoxification.
Bioactive Compounds in Soothing Marshmallows
Mucilage (from marshmallow root): Soothes and coats mucous membranes, aiding digestion and respiratory health.
Flavonoids: Provide anti-inflammatory and antioxidant effects.
Polysaccharides: Boost immune function and improve hydration.
Phycocyanin (from blue spirulina): Reduces oxidative stress and supports cellular health.
Making homemade marshmallows with natural ingredients like marshmallow root, honey, and blue spirulina is a rewarding experience that brings a wholesome twist to this classic treat. Let us know how yours turned out in the comments below!
Soothing and Healing Marshmallows
Ingredients
Instructions
- Line a 9x13-inch baking dish with parchment paper, leaving overhang for easy removal, and sift a light layer of arrowroot powder over the parchment to prevent sticking.
- In the bowl of your stand mixer, add 1 cup of marshmallow root infusion. Sprinkle the marshmallow root powder over the infusion and let it sit for 5-10 minutes to bloom and thicken.
- In a small saucepan, combine the raw honey and heat over medium heat, stirring gently until well combined. Attach a candy thermometer and bring the mixture to 240°F (soft-ball stage) without stirring.
- Once the honey syrup reaches 240°F, carefully pour it into the marshmallow root mixture while the mixer runs on low speed. Gradually increase the mixer speed to high and whip for 8-10 minutes, or until the mixture is thick, glossy, and has tripled in volume.
- Add the blue spirulina powder during the last minute of whipping for a vibrant color.
- Pour the marshmallow mixture into the prepared pan, using a greased spatula to spread it evenly, and sift a light layer of arrowroot powder over the top.
- Let the marshmallows sit at room temperature for at least 6 hours (or overnight) to set.
- Once set, lift the marshmallow slab out of the pan using the parchment overhang. Dust a clean surface with arrowroot powder and place the slab on it.
- Use a greased knife or pizza cutter to slice into squares or your desired shapes.
- Toss the cut marshmallows in the remaining arrowroot powder to coat all sides.
- Tips for Perfect Marshmallows
- Flavor Variations: Add vanilla extract, peppermint extract, or a touch of rose water to customize your marshmallows.
- Shapes: Use cookie cutters for festive shapes.
- Storage: Store in an airtight container at room temperature for up to 2 weeks. Avoid refrigeration, as it can make them sticky.
- Float them on hot cocoa.
- Use them in homemade s’mores.
- Enjoy them as a light, guilt-free treat.
