Marshmallow Recipe with Marshmallow Root and NO CORN SYRUP!

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Marshmallow root (Althaea officinalis) is a natural herb traditionally used for its soothing and medicinal properties. In a product like marshmallows, marshmallow root was historically included for its mucilage content, which provided texture and health benefits. However, modern marshmallows typically no longer contain marshmallow root, as gelatin and other additives have replaced it. Here’s how marshmallow root adds value:

Historical Benefits in Marshmallows

1. Natural Thickener: The mucilage in marshmallow root is a gel-like substance that thickens and stabilizes mixtures, contributing to the soft, spongy texture of traditional marshmallows.
2. Soothing Properties: Marshmallow root has demulcent properties, meaning it soothes irritated mucous membranes in the throat and digestive tract. This made marshmallows popular as a remedy for sore throats and coughs.

Marshmallow Recipe with Marshmallow Root and NO CORN SYRUP!

The first thing that needs to be done to make these marshmallows is to infuse your marshmallow root into water. I do a 1/4 cup of herbs for every cup of water used. I let this set for 24 hours to infuse in the refrigerator. When you pull your infusion out, it will have a greenish/brown color to it, which is completely normal.

Now, for the marshmallow recipe:

Ingredients:

• 2 Tbsp Gelatin
• 1 1/2 Cups Water infused with marshmallow root (Divided)
• 2 Cups Sugar (I prefer raw cane, but white is fine)
• 1/2 Cup Powdered Sugar
• 1/4 Tsp Salt
• 2 Tsp Vanilla Extract

Instructions:

1. Butter and dust an 8×8 baking dish with powdered sugar and set aside.
2. In a mixing bowl, combine gelatin and 1/2 cup of infused water and set aside for gelatin to bloom.
3. In a heavy bottom pan, place 1 cup of infused water and 2 cups of sugar and heat over medium heat. Continue to stir until sugar has dissolved.
4. Place a candy thermometer into pot and bring sugar mixture to 240* F.
5. Once sugar comes to temp, turn your mixer to low and start to slowly add your syrup to your bloomed gelatin.
6. Once all of the syrup is incorporated, add in your salt and vanilla extract.
7. Increase the mixer speed to medium and beat mix until it becomes white, thick & fluffy.
8. Transfer to your prepared baking dish & dust the top with powdered sugar.
9. Allow to set uncovered for 3-4 hours before removing from dish and cutting into bite size pieces.