GUEST POST ALERT! The following article was written by one of my 2022 apprentices who runs her own “herb nerd” website, Redheaded Herbalist. Kim is also our very own CMHS web manager!
Last week, my herbal apprenticeship spent an afternoon digging up and processing fresh marshmallow root. We always manage to have fun, but let me tell you, marshmallow root processing is kinda intense! The roots’ slippery mucilage quickly gums up your blades and makes them quite challenging to work with. It was an all-afternoon effort and a week later, fingers are still sore.
(Note to self: Next time, make a food processor do some of the work!)
Althaea officinalis is both a nutritious, prebiotic food and an immune-boosting medicine. The magic is in the mucilage. The slippery stuff can be a soothing demulcent for a dry, sore throat. It can coat irritated tissues of the respiratory system to to calm a cough or protect the lining of the GI tract to relieve gastric inflammation.
Marshmallow also assists in the elimination of toxins thanks to its ability to increase urine output.
Roots can be harvested anytime, but they’re best taken in the fall or early winter after two years of growth to maximize mucilage content. (Pro tip: After you’ve cut most of the roots off the crown, you can replant it to let it make more marshmallow root for you next year!)
While we were sitting around processing the roots, one of my fellow apprentices brought up the fact that candy marshmallows are named such because the marshmallow plant was actually part of the original marshmallow recipe.
According to madehow.com, the first recorded use of marshmallow as a sweet preparation was in ancient Egypt around 2,000 B.C., where they combined marshmallow root with honey to create a delicacy that was reserved for royalty and gods.
In the early nineteenth century, French confectioners created the predecessor of the modern marshmallow: a sweet merengue called Pâte de Guimauve (paste of marshmallow), which was made from marshmallow root, sugar, egg whites and sometimes gum Arabic.
There are a number of homemade marshmallow recipes out there using egg whites, but I have not tried them yet. This recipe is lightly sweetened with raw honey, à la the ancient Egyptians, and uses powdered gelatin as the thickening/stabilizing agent.
Infusion of marshmallow root
A cold water infusion of marshmallow root makes up the bulk of the recipe. With Richo Cech as a notable exception, most herbalists seem to be in agreement that marshmallow’s mucilage is best extracted by a long, cold infusion. You’ll want to start it the night before you want to make marshmallows.
To make a cold infusion of marshmallow root, simply add 1/3-oz marshmallow root (roughly 3 rounded tablespoons) to about 1-1/2 cup of cool/cold water. Allow the marshmallow root to infuse for 6-8 hours (or overnight), shaking the jar every so often. Strain through a fine mesh strainer or several layers of cheesecloth, squeezing/pressing the root pulp to capture as much gooey mucilage as possible.
Now you’re ready to make some *real* marshmallow root marshmallows!
Make’n marshmallows
Line a 9″x13″ baking dish with parchment paper cut to fit the bottom of the dish. Rub the bottom of the pan with a bit of coconut oil to help the parchment stick in place, then lightly grease the parchment with coconut oil. A reusable silicone baking mat cut to fit the inside of your dish will also work. This will ensure that the marshmallows pop out of the pan easily.
In a large mixing bowl (or even better, the bowl of stand mixer), combine 1 cup of your marshmallow root infusion with 3 tablespoons of powdered gelatin, stirring until the powder is fully saturated.
Set aside to allow the gelatin time to bloom.
You’ll need a good candy thermometer for the next step. I prefer old-fashioned analog thermometers with a frame the prevents the glass from making contact with the bottom of the saucepan like this one.
In a small saucepan (I used a 1 quart) combine the remaining 1/2 cup of marshmallow root infusion with 1 cup of honey, stirring to blend. Bring to a boil over medium-high heat and simmer until it reaches 235-240F, also known as the “soft ball” stage in candy making.
Keep a close eye on the saucepan to make sure it doesn’t boil over… it can happen very quickly! *
Once the honey mixture reaches temperature, pour it into the mixing bowl with the bloomed gelatin and add the vanilla extract and pinch of salt.
Using an electric stand (or hand) mixer at medium-high speed, whip until the mixture turns white and doubles in size — maybe 10-15 minutes. The mixture will go from tan to almost white as it reaches trace. You’re looking for defined ribbons in the fluff, but not too stiff or it will become increasingly difficult to pour.
* Ask me how I know this.
Working quickly, use a coconut-oiled spatula to spoon the marshmallow fluff into your prepared pan and smooth out the surface as best you can. Set aside and allow the marshmallow to set and dry at room temperature for a minimum of 4 hours, preferably overnight.
Once your marshmallow fluff has dried, it’s time to cut them into cubes. Prepare a shallow bowl of arrowroot powder for dusting each marshmallow.
As you cut, you’ll quickly notice that your knife tends to get pretty gummed up with each slice. An easy way to manage the goop on your knife is to have a couple of paper towels saturated with a bit of coconut oil handy. Wipe your blade after each cut to keep your knife gum free and oiled so it’s able to slice through the fluff cleanly.
You can also use small *sharp* metal cookie cutters to create fun marshmallow shapes. Same story with cookie cutters: you will find it easier to make clean shapes if you keep the edges of the cookie cutter blade clean and oiled.
Finally, toss each marshmallow in the bowl of arrowroot powder, tapping off any excess before transferring to a storage container. This keeps your beautiful little marshmallows from clumping together. I promise you won’t even notice the powder once it’s had a little time to absorb.
Troubleshooting
Gelatin issues
Old or improperly stored gelatin: Gelatin loses its gelling strength over time, especially if exposed to moisture or heat. Always check the expiration date and store it in a cool, dry place.
Improper blooming: Gelatin must be bloomed by sprinkling it over cold water and allowing it to hydrate fully. Skipping or rushing this step can lead to undissolved granules and a compromised set.
Overheating gelatin: Introducing gelatin to excessively hot syrup can degrade its setting properties. Ensure the syrup cools slightly before combining.
Honey-syrup problems
Incorrect temperature: The honey syrup should reach the soft-ball stage (235–240°F or 112–116°C). Underheating results in marshmallows that are too soft; overheating can make them too firm or chewy. Avoid overcooking, especially with honey, as it can impart a bitter taste.
Crystallization: Stirring the syrup after it starts boiling or not dissolving all sugar crystals can cause graininess. Use a wet pastry brush to wash down the sides of the pan during boiling.
Whipping challenges
Under-whipping: Stopping too soon can result in a runny mixture that doesn’t set properly. Whip until the mixture triples in volume and holds soft peaks.
Over-whipping: Excessive whipping can lead to a stiff, dry mixture that’s hard to spread. Once the mixture is thick but still pourable, it’s time to stop.
Additive effects
Oil-based flavorings or colorings: Oils can interfere with the gelatin’s ability to set. Opt for water-based extracts and colorings. Avoid introducing oils of any kind into the mixture during the whipping stage.
(Once your marshmallows have set and dried, an oiled knife is not only fine, but necessary!)
Acidic ingredients: High acidity can also weaken gelatin. If using citrus juices or other acidic components, you may need to adjust the gelatin quantity.
Dry spices: Too much can weigh down the foam or cause speckling. Make sure any powdered spices are finely ground and aim for no more than 1 to 1-1/2 teaspoon max per batch.
Environmental factors
Humidity: High humidity can prevent marshmallows from setting properly and cause them to become sticky. Aim to make marshmallows on dry days and store them in airtight containers.
Altitude: At higher altitudes, water boils at lower temperatures, which can affect the sugar syrup’s cooking point. Adjust the target temperature accordingly.
Setting & storage
Insufficient setting time: Marshmallows need adequate time to set, typically 4–6 hours or overnight. Cutting them too soon can cause them to lose shape.
Improper storage: Store marshmallows in an airtight container at room temperature. Refrigeration can introduce moisture, making them sticky.
Faking perfection
By the way, if you got distracted like I did while running the mixer and over fluffed your marshmallows, don’t fret! All is not lost; they are fixable!
Let your lumpy pan of marshmallows dry as usual, and when it comes time to cut them into cubes/shapes, simply trim off the lumpy side (save the odd bits for your next cup of cocoa).
Voila: picture perfect marshmallows! ♥
This recipe is for “plain” marshmallows, but once you get the basics down, you can jazz them up with your own flavor variations:
- Use peppermint-infused honey or add a bit of peppermint extract for candy cane marshmallows.
- Swap the honey for maple syrup and add some cinnamon for maple-cinnamon marshmallows (YUM!)
- Switch out the vanilla with almond extract and throw in a little cocoa powder for “Mississippi mud pie” marshmallows.
- Exchange part of the marshmallow root infusion for a strong hibiscus or butterfly pea flower to make pink or blue tinted marshmallows (did somebody say homemade Easter Peeps??)
You get the idea. Go wild! You’re only limited by your imagination. ♥
*Real* Marshmallow Root Marshmallows appeared first on Redheaded Herbalist at redheadedherbalist.com
*Real* Marshmallow Root Marshmallows
Ingredients
- 1 1/2 c cold infusion of marshmallow root (instructions above)
- 3 T powdered gelatin
- 1 c local-to-you honey
- 1 T vanilla extract
- pinch high-mineral salt
- coconut oil (for oiling your pan and spatula)
- 3–4 T arrowroot powder (for dusting)
Instructions
- Cut a piece of parchment paper (or a silicone baking mat) to fit the bottom of a 9″x13” baking dish. Rub the bottom of the pan with a bit of coconut oil to help the parchment stick in place, then lightly grease the parchment with coconut oil.
- In a large mixing bowl (or the bowl of stand mixer), combine 1 cup of marshmallow root infusion and powdered gelatin, stirring until the powder is fully moistened. Add vanilla and a pinch of salt and set aside to allow the gelatin time to bloom.
- In a small saucepan, combine 1/2 cup marshmallow root infusion with 1 cup honey and bring to a boil over medium-high heat; continue simmering until the honey mixture reaches 235-240F.
- Pour the hot honey mixture into the mixing bowl with the bloomed gelatin.
- Using an electric hand/stand mixer at medium-high speed, whip until the mixture stiffens and doubles in size. This may take 10-15 minutes. You’re looking for ribbons but not super stiff or you’ll have trouble smoothing it out in the pan.
- Using an oiled spatula, spoon the marshmallow mixture into the prepared pan., smoothing out the surface as you go.
- Let the pan of marshmallow set and dry at room temperature for 4-6 hours (or overnight). You can leave the pan uncovered or loosely cover with something that won’t contact (and stick to) the marshmallows. You want some air flow to help them dry.
- Prepare a small bowl filled with a few tablespoons of arrowroot powder.
- Lightly grease a sharp knife with coconut oil and cut marshmallows into squares. Use a paper towel saturated with a bit of coconut oil to wipe down your blade in between cuts.
- Toss marshmallow squares/shapes in arrowroot powder, tapping off any excess powder.
- Transfer to an airtight container for storage. Thanks to their high honey content, they should keep at room temperature for a week or two, in the refrigerator for up to 3 weeks or in the freezer for up to 3 months.
28 Responses
Hello There,
Thank you for this recipe! I tried it, but the infusion with agar never went to trace. Have you ever tried subbing gelatin with agar agar? I’ve done it with other recipes and it worked fine. I’m going to get a new thermometer and try again, because that may have been the issue as well.
Hi Cole, I’m afraid I’ve never tried this recipe with agar – only gelatin. It doesn’t take nearly as much agar vs gelatin get a firm set, so I would aim for a 1:3 substitution (which would be ~1 Tbsp in this recipe). Keep in mind that the final texture will differ slightly since agar tends to set a bit firmer and be less elastic than gelatin. I hope your second attempt with the new thermometer goes better!
Hi, unfortunately I did two attempts of the recipe and both failed… Im sure I did something wrong but is there something we can do with the mixture that is left? Thank you!
I totally get the disappointment — especially after two careful attempts! Fortunately, even when marshmallows don’t set or whip perfectly, all is not lost! If your marshmallow batter is runny (still pourable, syrupy, or like soft fluff) try using it as a “Marshmallow Fluff” topping for pancakes, waffles or fruit. As long as it still tastes good (not scorched or fermented), you should be able to use it for something creative.
Do you sell a book with the little info blurbs like the one you have here for marshmellow root?
Hi Stacy, Thank you for asking! Yes, I do sell a PDF eBook with 48 of my herbal monographs on my website, Redheaded Herbalist. You can find it here: https://redheadedherbalist.com/product/notes-from-the-field-a-working-materia-medica/
I hope it’s okay to include a link here, but I wanted to ask about the uses and potential side effects of marshmallow root. I recently came across some information that mentioned its benefits, but I want to ensure I have a comprehensive understanding. Could you provide insights or direct me to a resource like https://pillintrip.com/medicine/marshmallow-root for more detailed information? Thank you!
Hi Kelly, Marshmallow root is generally considered safe, with rare reports of side effects. My monograph above has a “Safety Considerations” section that mentions the most common ones. In cases of excess mucus discharge or congestion of mucous membranes, marshmallow’s moistening/slippery qualities may aggravate symptoms rather than relieve them. Marshmallow’s mucilage can also coat the stomach and intestines, slowing or reducing absorption of medications, so it’s best to take marshmallow root preparations at least 1–2 hours apart from prescription or over-the-counter drugs. And since marshmallow root is rich in mucilage (polysaccharides) that act as prebiotics, they can feed gut flora – both the good and the bad. With SIBO, where bacterial overgrowth is already present in the small intestine, demulcent mucilage can worsen symptoms by fueling unwanted microbes. My favorite source for herbal contraindications is Brinker’s book Herbal Contraindications and Drug Interactions: Plus Herbal Adjuncts with Medicines, 4th Edition (https://amzn.to/3Jy1eBX).
This worked beautifully! I only had 1/2 cup honey and it turned out perfect!
Rating: 5 / 5
How cool is that?! When I made them the first time with my apprentices, they got into bouncing them across my big wooden table to each other. Have you tried that? It’s a good party trick. ha!
Most of the French cuisine and table etiquette were taken from an Andalusian cook book documenting the Islamic Empire’s melting pot, literally, particularly Omayyad Levantinie delecacies which include the Natef, a meringue dip made with Saponaria root.
That’s interesting!
Is there a way to make marshmallow fluff using this recipe? Thank you.
I love this recipe.
So happy to hear you’re enjoying the recipe! I haven’t tried it myself (yet!) but theoretically, I believe you could achieve a softer fluff by cooking the honey slightly Less. So instead of 240F, try stopping around 225–230F. You could also reduce the gelatin slightly – about 1 teaspoon less – and then whip just until the mixture holds soft peaks, before it starts to stiffen. If you try it, we’d love to hear how it turns out!
🤣 I am impatient. I used the recipe as stated but stopped whipping at a soft ribbon not a thick ribbon as the mixture returned from the wire beater into the mixture. This seems to have produced something akin to fluff. Then, mixed the remainder to marshmallows.
My friend has diverticulitis and she is going to try the fluff
Thank you
Vanessa
Oooh good to know that the recipe can work as fluff without altering the ingredients! Thank you for reporting back. You’re so sweet to make this for your friend with diverticulitis ♥
Excellent
Rating: 5 / 5
Hello!
I have gotten super into herbalism and found this recipe, and the first time I made it was like a dream – so tasty, so gut warming, and I determined to try again with Maple Syrup. This most recent time, I did a 1/2 c Maple Syrup and 1/2 c Honey, and heated that up to 235 degrees – but when I fluffed everything in the stand mixer, for some reason it came out with lots of air bubbles. Why might that be? Also, any tips for using maple syrup instead of honey?
Hi Sarah! Great question – my best guess is that since maple syrup is thinner and contains more water than honey, it has the potential to trap more air pockets when whipped. Heating to 235F works well for honey, but I’m thinking a honey–maple combo might benefit from going slightly higher (~240F) to drive off extra moisture. You also might try whipping at a lower speed for the first few minutes to give the gelatin more time to stabilize the fluff before switching to a higher speed for the rest. If you try it, please let us know how it goes!
I just used your recipe to make marshmallows for the very first time. It turned out wonderful. They are fluffy, delicious and I can’t wait to bring them to Easter Brunch! It was actually very easy. Thank you for all of the tips too, they helped a lot. Maybe it was a high quality root that made it turn out so good? I think I will start making them regularly!
That is so sweet! Kim and I are here together working on the website and saw your comment. We are so thrilled that they turned out so well for you! You know if you get a Peeps cookie cutter, you can make actual Peeps! But natural! xx
I am curious if you are using dried and roughly ground marshmallow root or if you are using freshly harvested marshmallow root. I have the latter.
I have used both fresh and dried from MRH, and either one will work!
Good to know! I have dried marshmallow root from MRH and decided to give that a try before digging up my plants. So far, so good. I have them in the dish cooling so I have yet to know the texture of the finished product (did I whip it long enough?) However, the “clean-up” of the bowl and spatula has been delightful.
Just a follow up:
They turned out splendidly! All the tips were very useful. The actual make (after the soak) was accomplished quite quickly. Best of all, my granddaughters LOVE them! Thank you!!!
That’s fantastic, Laurice! This is a fun activity for you and your granddaughters and they get to see how real marshmallows are made from a root! Very cool, indeed.
Oops, I forgot to leave a rating
Rating: 5 / 5
Bless you!