5 Ingredient DIY Marshmallows that Soothes flu symptoms

5 Ingredient DIY Marshmallows that Soothes flu symptoms

Have you ever had a real Marshmallow before? The original, moist and fresh Marshmallow? One that, yes, tastes delicious after dipping in hot chocolate, but also can help with a sore throat? 

Not yet?

Well, it doesn't matter if you're a flop in the kitchen, because this recipe is so easy that even a child could do it - under the supervision of an adult - it gets real hot in here!

Can you make Medicinal Marshmallows?

Yes! The earliest recorded form, of what we would consider a marshmallow today, comes to us from the Egyptians over 2000 years ago. They used a combination of Marshmallow Root, Honey, and Grains to create a delectable gooey treat that was reserved exclusively for nobility, and as offering to the gods (high praise indeed).

Interestingly, other Ancient civilizations were far more preoccupied with the medical (rather than culinary) qualities of the Marshmallow root:

  • Ancient Greeks used it for wound healing and soothing sore throats. They also made a Balm of Marshmallow Root for Beestings and Toothaches.
  • In early middle-eastern civilisations, it was used as an anti-inflammatory.
  • The Romans used Marshmallow Root as a Laxative.

Many years later, marshmallow root started becoming easier to access and acquire for your average joe (not just for Egyptian nobles and ancient medical experts). In the west, we started sweetening it, making it more reminiscent of the Egyptian Delicacy rather than focusing on its medicinal function. This was done by whipping together Dried Marshmallow Root, Sugar, Water and Egg Whites.

This dish proved so popular that the interest in its medical properties seemingly fell to the wayside in favour of it being viewed instead as purely a sweet culinary treat. And of course as industrialisation and mass production started to become the norm; people started to look for ways to increase its production and lower its costs. This ultimately, and ironically lead to manufacturers removing marshmallow root from marshmallows in favour of the cheaper and more commonly available alternative; sugar.

That's why today's marshmallows are essentially:

Is Marshmallows made of Marshmallow Root healthy?

Well, the adding of Marshmallow Root into recipes undoubtedly offers some health benefits, but ultimately what makes a dish healthy also depends on the other ingredients. Even with the benefits of Marshmallow Root, consuming excessive amounts of sugar can outweigh its positives.

When I do eat a marshmallow; it's not usually for health reasons. They can, however, be a fun and easy way to introduce beneficial ingredients into one's existing diet, particularly for kids, while doubling as a tasty treat. They also make a delightful winter snack, or a thoughtful gift for someone feeling under the weather.

What are the health benefits of Marshmallow Root?

As previously discussed, the true health benefits come from the Marshmallow Root itself, which is rich in mucilage - a thick, gooey substance with multiple therapeutic effects:

  • Eases coughs and colds: Sometimes effective within just 10 minutes. Marshmallow Root is especially effective at beating a cold or flu when combined with other anti-inflammatory and antibacterial herbs like Slippery Elm, Echinacea and Elderberry.
  • Relieves skin irritation: Please do use a tincture and not a marshmallow treat on your skin :)
  • Supports mucous membranes: Helpful for areas like your sinuses.
  • Promotes wound healing.
  • Reduces UV-induced skin damage.
  • Acts as a mild diuretic: May assist in cleansing the colon.
  • Soothes inflammation: Found to be beneficial for mouth ulcers, irritated throats, stomach ulcers, and gastritis.

A lady named Anne said: "I make real marshmallows every Christmas and give them as gifts. The rest of the year I make them for myself to soothe my Crohn's disease - works like a charm!"

The Original Marshmallow Recipe

This recipe is somewhat reminiscent of the way the Marshmallows tasted at first. Spoiler alert: It didn't taste like much. This recipe is missing any flavour points - with the only notable "flavour" being sugar.

Ingredients:

  • 20g Marshmallow Root
  • 350g Refined Sugar
  • 6g Agar Agar
  • 455ml Water
  • 4 Large Egg Whites
  • Optional 50 Grams each / Equal parts Corn Flour and Icing Sugar (for dusting)

Method:

  1. Prepare at least a 1,5 litre bowl for you to let your Marshmallow set in. Line it with Parchment paper and dust it with the Cornflower Icing Sugar Mixture.
  2. Make a Marshmallow Root Tea by simmering the Marshmallow Root in your Water for 20 - 30 minutes. Add additional water if needed to maintain 455ml. This creates the base for your marshmallows.
  3. Strain out the marshmallow root from the tea and return the liquid to the pot.
  4. Add the sugar to the tea. Attach a candy thermometer if you have one. Heat over medium heat, stirring until sugar is dissolved.
  5. Once sugar is dissolved, stop stirring and bring the mixture to a boil. Cook until it reaches 115-118°C.
  6. When the syrup reaches about 110°C, begin preparing your egg whites. In a clean bowl add egg whites.
  7. Beat the egg whites on medium speed until soft peaks form (when you lift the beater, peaks form but curl over at the tips).
  8. Add the agar agar to the hot syrup and whisk until completely dissolved, maintaining the temperature between 85-90°C for at least 2 minutes to fully activate the agar.
  9. With the mixer running on medium, very slowly pour the hot syrup down the side of the bowl in a thin stream into the egg whites. Be careful not to pour directly onto the beaters or too quickly.
  10. After all the syrup is added, increase mixer speed and continue beating for 8-10 minutes until the mixture is thick, glossy, and has cooled somewhat.
  11. Now quickly pour the marshmallow mixture into your prepared dish.
  12. Sprinkle the top generously with more of the cornstarch-icing sugar mixture.
  13. Let set undisturbed at room temperature for at least 4 hours, but preferably overnight.
  14. To cut, dust a cutting board with the cornstarch-icing sugar mixture. Turn the marshmallows out onto the board.
  15. Toss each cut marshmallow in the cornstarch-icing sugar mixture to coat all sticky sides.

This should keep for 1-2 weeks in an airtight container at room temperature. Note again: This recipe does not have much flavour. 

Alternative Marshmallow Recipes

You could add any water-based flavour ingredients that you like! Here are some ideas:

  • For Colour and Flavour: Try Hibiscus for a pink Marshmallow, Cocoa Powder for a rich chocolate taste, or Peppermint for a refreshing twist.
  • Fruity Notes: Add strawberry, lemon, or swirl jam on top for some extra sweetness.
  • Relaxing or Energising: Infuse chamomile for its calming properties or Ginseng or coffee for an energizing boost - Imagine dipping Coffee Flavoured Marshmallows into Hot Chocolate? I'd die!
  • Classic Options: The classic vanilla will always be a crowd pleaser, add a touch of peanut butter for creaminess or sprinkle coconut flakes.
  • Make it interesting: Infuse spices like cinnamon, cloves, or star anise for a warm and aromatic kick - star anise even brings a subtle liquorice flavour if that's your style.
  • Add Drama: Swirl a chocolate drizzle on top for a decadent touch or chunks of berry to the mix.
  • Make Health the Star: Use Stevia instead of Sugar as a sweetener, Vitex Berries for hormonal support or Liquorice Root for Digestive Soothing.

An example of an alternative recipe is the one below, that I love but can't have after 4PM because the caffeine will keep me up all night :)

Coffee Flavoured Marshmallows

This Marshmallows have a subtle Coffee Vanilla flavour and tastes AMAZING. I made it four times in two months! For a more notable flavour, feel free to increase the amount of coffee.

Ingredients:

  • 20g Marshmallow Root
  • 2-5g Instant Coffee (start with 2g for subtle flavor)
  • 10ml Vanilla Essence
  • 350g Refined sugar
  • 6g Agar Agar
  • 455ml Water
  • 4 Large Egg Whites
  • A pinch of salt (like an eighth of a teaspoon)
  • 50 Grams each / Equal parts Corn Flour and Icing Sugar (for dusting)

Method:

  1. Prepare at least a 1,5 litre bowl for you to let your Marshmallow set in. Line it with Parchment paper and dust it with the Cornflower Icing Sugar Mixture.
  2. Make a Marshmallow Root Tea by simmering the Marshmallow Root in your Water for 20 - 30 minutes. Add additional water if needed to maintain 455ml. This creates the base for your marshmallows.
  3. Strain out the marshmallow root from the tea and return the liquid to the pot.
  4. Add the sugar and coffee to the tea. Attach a candy thermometer if you have one. Heat over medium heat, stirring until sugar is dissolved.
  5. Once sugar is dissolved, stop stirring and bring the mixture to a boil. Cook until it reaches 115-118°C.
  6. When the syrup reaches about 110°C, begin preparing your egg whites. In a clean bowl add egg whites.
  7. Beat the egg whites on medium speed until soft peaks form (when you lift the beater, peaks form but curl over at the tips).
  8. Add the agar to the hot syrup and whisk until completely dissolved, maintaining the temperature between 85-90°C for at least 2 minutes to fully activate the agar.
  9. With the mixer running on medium-high, very slowly pour the hot syrup down the side of the bowl in a thin stream into the egg whites. Be careful not to pour directly onto the beaters or too quickly.
  10. After all the syrup is added, increase mixer speed to high and continue beating for 8-10 minutes until the mixture is thick, glossy, and has cooled somewhat.
  11. Add the vanilla extract in the final minute of mixing.
  12. Working quickly, pour the marshmallow mixture into your prepared dish and smooth the top with a spatula dipped in cold water.
  13. Sprinkle the top generously with more of the cornstarch-icing sugar mixture.
  14. Let set undisturbed at room temperature for at least 4 hours, but preferably overnight.
  15. To cut, dust a cutting board with the cornstarch-icing sugar mixture. Turn the marshmallows out onto the board. Using a knife or pizza cutter dusted with the mixture, cut into squares.
  16. Toss each cut marshmallow in the cornstarch-icing sugar mixture to coat all sticky sides.

This should keep for 1-2 weeks in an airtight container at room temperature.

Note:

- If your Marshmallows are too moist, you may want to avoid adding the corn starch icing at the end, as that could destroy the structural integrity of the Marshmallow.

- If you want a toastable version, you’d need to replace the agar-agar with gelatin (about 25g gelatin for the 6g agar-agar in this recipe). Remember to bloom the gelatin in cold water first.

Marshmallow Root (Althaea officinalis) Dried - 75g

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Aiden van Wyk

Aiden is an eccentric explorer of ideas, endlessly curious and always eager to share his discoveries. His mind is a maze of rabbit holes, each leading to new insights (and occasionally pure chaos). In all honesty - he's a little impulsive, he's easily distracted, delightfully scatterbrained, and unapologetically himself. But through every deep dive and misstep, his mission remains the same:

To make the world a teeny tiny little better, one lesson at a time :)


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