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Friday, 1 April 2016


The Marshmallow is a candy that is usually made of sugar or corn syrup, gelatin that has been pre-softened in hot water, dextrose, and flavorings, whipped to a spongy consistency.

In ancient Egypt marshmallows were made from the sticky root sap of the marsh mallow plant, a genus of herb that is native to parts of Europe, North Africa, and Asia that grow in marshes and other damp areas. They were created by boiling pieces of the marsh mallow root pulp with honey until it was thickened. The mixture was then strained and cooled. The resulting candy was reserved for gods and royalty.

By the 1800s, confectioners were making small batches of candy with mallow, sugar, and egg whites. Mass production of marshmallows was made possible by using gelatin and corn starch instead.

The earliest mention of marshmallow creme in an American cookbook is from Fannie Farmer's Boston School Cook Book, printed in 1896.

Marshmallow creme was once advertised in the US as a wrinkle cream.

Today, Marshmallows are used in several types of candies, on foods, and on some drinks such as hot chocolate.

During the Easter season, 700 million Marshmallow Peeps are bought by Americans making it the most popular Easter candy besides chocolate.

There have been two known fatalities of people suffocating on marshmallows while playing Chubby Bunny.

Nearly 7 million pounds of marshmallow Fluff are sold every year; 50% of those sales occur in New England and upstate New York.

Source Food for Thought by Ed Pearce

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