The History of Marshmallows – Plus 2 Recipes to Try

A Sweet That Began as Medicine

Long before marshmallows were soft pillows in hot cocoa or gooey layers in s’mores, they were something far more serious: medicine. Nearly 4,000 years ago, along the banks of the Nile, Egyptians cultivated a humble wetland plant called Althaea officinalis — the true marsh mallow. From its thick white root, they extracted a slippery sap rich in soothing mucilage.

Mixed with honey and sometimes nuts or spices, this sap became a chewy, nourishing preparation reserved for pharaohs and the gods. It was not just a sweet indulgence but a functional remedy, used to ease sore throats, calm coughs, and heal wounds. In this earliest form, the history of marshmallows was not about campfire fun but about healing, comfort, and divine luxury.

The Greeks and Romans followed suit, praising the marshmallow plant for its ability to cool inflammation and soothe the digestive tract. By the Middle Ages, marshmallow root was firmly entrenched in European herbal medicine, often grown in monastery gardens and used as both food and poultice. What began as a gift for gods and kings had become part of everyday healing traditions.

Even today, herbalists prepare marshmallow root teas and lozenges in much the same way, appreciating its velvety texture and calming touch on the body. This is the forgotten ancestor of the modern candy — a reminder that marshmallows were once medicine first, sweet second.

The Plant Behind the Candy

The history of marshmallows cannot be told without pausing to look at the plant itself. Althaea officinalis, the marsh mallow, is a tall, soft-stemmed perennial that thrives in damp meadows and wetlands across Europe, North Africa, and Asia. Its gray-green leaves feel velvety to the touch, its pale pink flowers resemble hibiscus blooms, and its thick white roots carry the real treasure: a mucilaginous sap that becomes slippery and soothing when exposed to water.

This unique texture explains why cultures across centuries saw the plant as a natural healer. The Egyptians blended root extract with honey. The Greeks wrote of its ability to calm irritation in the lungs and stomach. Roman physicians recommended poultices of its leaves for wounds and burns. In medieval Europe, monks tended marsh mallow in their gardens as both a food and a medicine, while in the Middle East it found a place in Unani and Persian systems of healing.

From an herbalist’s perspective, the marsh mallow is the archetype of a demulcent plant — one that softens, cools, and soothes. Taken as a tea, syrup, or lozenge, it eases sore throats, quiets coughs, and calms the digestive tract. Applied to the skin, it softens inflammation and irritation. In every case, its medicine reflects its feel: soft, moist, and protective.

The fact that this humble wetland plant eventually gave rise to one of the world’s most playful candies shows how traditions shift. Yet even as we unwrap plastic bags of jet-puffed marshmallows today, the shadow of the herb remains. To understand the marshmallow as candy, we must first respect the marshmallow as plant.

Identifying & Preparing the Marshmallow Plant

Want to forage and prepare your own botanicals? Let’s learn about how to identify and prepare your main ingredient. Or, if you’d rather skip the harvest, you can buy dried marshmallow root on Amazon: https://amzn.to/464njQa. (Note: As an Amazon Associate, we may earn from qualifying purchases.)

Althaea officinalis L. (Malvaceae), commonly known as marsh mallow, is a perennial herbaceous species native to wet meadows, river margins, and coastal marshes throughout Europe, Western Asia, and North Africa. It thrives in moist, loamy soils with full sun to partial shade and often establishes in stands where conditions remain consistently damp. Plants typically reach 90–150 cm in height.

Botanical Identification:

• Leaves: Alternate, gray-green, ovate to cordate, and softly pubescent due to stellate hairs; margins shallowly lobed or serrated.
• Stems: Upright, somewhat woody at the base, covered with fine hairs.
• Flowers: Axillary or terminal clusters, blooming midsummer to early autumn. Corolla 4–6 cm across, pale pink to whitish with five free petals; calyx fused with epicalyx of 6–9 lobes, a distinguishing feature from related mallows.
• Roots: Cylindrical, thick, and tapering; white to yellowish interior rich in mucilage. Best harvested in the autumn of the plant’s second year, when starch and mucilage content peak.

Harvesting Guidelines:

• Roots: Excavate in late fall after aerial parts have senesced. Wash, peel if desired, and cut into thin sections for drying.
• Leaves and Flowers: Collect during bloom (June–August). Dry quickly in shade with good airflow to preserve mucilage.
• Sustainability: Avoid uprooting entire stands; leave a portion of each clump to regenerate.

Preparation for Use:

• Internal: Roots are best extracted as a cold infusion to preserve mucilage. Macerate 5–15 g of dried root in 250 mL of cold water for 6–8 hours, agitating occasionally, then strain. Resulting liquid is demulcent and indicated for irritation of the respiratory, digestive, and urinary tracts.
• Topical: Fresh or rehydrated root can be poulticed directly onto inflamed or abraded tissue. Infused leaf water may be used as a soothing wash for skin conditions.
• Culinary-Historical: In antiquity, mucilage expressed from the root was combined with honey and nuts to form both medicinal confections and offerings.

Apothecaries & Early Confections in the History of Marshmallows

By the eighteenth century, the history of marshmallows had moved from fields and monastery gardens into the hands of European apothecaries. In France, skilled confectioners working alongside pharmacists began to transform marshmallow root into a new kind of sweet. They whipped the sticky sap with sugar, water, and egg whites to create a soft, airy lozenge. These early marshmallows were not quite candy in the modern sense; they were closer to a medicinal sweet designed to soothe sore throats and calm coughs.

Demand grew quickly, and the treat gained a reputation for being both delightful and healthful. Children who dreaded bitter herbal remedies welcomed the pillowy texture and sweet taste. Adults purchased them for relief during colds and cough season. Apothecaries soon realized they had created something that blurred the line between remedy and indulgence.

But as desirable as these lozenges were, they were difficult to produce. Harvesting and processing marshmallow root sap was time-intensive, and whipping it into shape by hand limited how much could be made. The treat remained a luxury, more closely tied to pharmacies than candy shops. That balance would soon change, however, with the arrival of industrial innovations that shifted marshmallows firmly into the world of confectionery.

Industrial Shift — The Birth of the Modern Marshmallow

The next chapter in the history of marshmallows was shaped not by herbalists or apothecaries but by industry. By the mid-nineteenth century, confectioners had discovered that gelatin could replace marshmallow root sap. This change was revolutionary. Gelatin provided the same springy texture, but it was far easier to produce on a large scale than extracting mucilage from plant roots.

At the same time, new techniques transformed how marshmallows were made. The starch mogul system, a method that used cornstarch molds to shape candies, allowed factories to create uniform marshmallow pieces by the thousands. What had once been a rare medicinal treat became a confection available to anyone who could afford a trip to the candy shop.

This shift marked the moment when marshmallows ceased to be medicine and became a sweet in their own right. No longer tied to pharmacies, they joined the growing world of industrial confections alongside caramels, licorice, and gumdrops. The texture became lighter, the taste more purely sugary, and the marshmallow began to shed its herbal identity.

It was this industrial breakthrough that set the stage for marshmallows to make their way across the Atlantic. In America, they would find a new identity not just as candy but as a symbol of family kitchens, holiday recipes, and campfire rituals.

Marshmallows in America

When marshmallows reached the United States in the late nineteenth and early twentieth centuries, they quickly found a new identity. By the 1920s, the Kraft company had introduced packaged marshmallows that could be bought ready to eat, neatly bagged, and uniform in shape. This convenience changed everything. No longer did marshmallows belong only to candy shops or pharmacies; now they were a staple in the American pantry.

The shift coincided with a boom in recipe innovation. Home economists and food companies promoted marshmallows as a modern ingredient, a shortcut for creating desserts that looked and tasted impressive with minimal effort. The history of marshmallows in America was written not only by confectioners but also by homemakers who folded them into Jell-O molds, whipped them into ambrosia salads, and scattered them across sweet potato casseroles for holiday tables.

By the late 1930s, Kellogg’s popularized Rice Krispies Treats, which became one of the most enduring marshmallow-based recipes. During the holidays, marshmallow fudge, bars, and cookies filled recipe cards and cookbooks. Marshmallows had become more than candy — they were an ingredient, a cultural marker of abundance, convenience, and celebration.

This household adoption also set the stage for their role in leisure culture. Americans would not only bake with marshmallows; they would roast them, sandwich them, and make them symbols of togetherness.

Cultural Icons & Campfire Rituals

By the late nineteenth century, roasting marshmallows over an open fire had already become a popular pastime in the United States. It was simple, social, and endlessly entertaining: a stick, a flame, and a soft, sugary sweet that transformed into something golden and gooey. This ritual sealed marshmallows’ reputation not just as food, but as experience.

The moment was crystallized in 1927 when a Girl Scouts handbook printed the first recipe for “some mores,” the treat we now know as s’mores. Combining roasted marshmallows with chocolate and graham crackers, the recipe captured the essence of American camping culture. Since then, no scout gathering, family campfire, or summer barbecue has felt complete without it.

The history of marshmallows also expanded beyond the fire pit into broader American culture. Breakfast bowls featured Lucky Charms with its brightly colored “marshmallow bits.” In 1984, Ghostbusters introduced the world to the Stay Puft Marshmallow Man, a giant, smiling, yet menacing candy icon. Meanwhile, psychologists in the 1960s and 1970s used marshmallows in the now-famous “marshmallow test,” linking them to the study of self-control and childhood development.

By mid-century, marshmallows were firmly tied to childhood, nostalgia, and togetherness. They were a symbol of innocence, comfort, and joy — whether toasted at a campsite, floated on cocoa, or celebrated on the big screen.

The History of Marshmallows Around the World

Although the history of marshmallows is often told through the lens of Europe and the United States, the sweet has been embraced and reimagined around the world. Each culture has reshaped it to fit local tastes, taboos, and traditions.

In many Muslim communities, standard marshmallows presented a problem: gelatin derived from pork is not permissible. The solution was the creation of halal marshmallows, made with beef gelatin, fish gelatin, or plant-based alternatives. These quickly became popular for children’s celebrations, weddings, and religious holidays such as Eid, where colorful marshmallows are enjoyed as part of the feast.

In Japan and Korea, marshmallows evolved into a filled confection, often hiding chocolate, fruit jam, or custard at their centers. Here, the marshmallow is not a campfire staple but a delicate candy, wrapped and gifted much like other sweets.

In Latin America, giant skewered malvaviscos are sold at fairs and festivals, roasted over open flames or dipped in chocolate. Their size and vibrancy make them as much a spectacle as a snack. Meanwhile, in Europe, marshmallows remain tied to seasonal markets and gourmet patisserie, where artisan confectioners play with flavors such as lavender, coffee, or liqueurs.

This global diversity highlights how adaptable the marshmallow has become. Once rooted in a single plant, its identity has expanded to reflect culture after culture, each giving it a new form and a new meaning.

Symbolism & Meaning

Looking back across the centuries, the history of marshmallows reveals a theme that never quite disappeared: soothing. In its earliest form, marshmallow root calmed sore throats, softened inflamed skin, and comforted the sick. In apothecaries, the sweet lozenges made medicine more palatable, especially for children. Once gelatin replaced root sap, marshmallows became confections, but the sense of comfort remained — only now it was emotional rather than medicinal.

In America, marshmallows took on the symbolism of togetherness. Toasting them by the fire or layering them into s’mores became shorthand for family, friendship, and shared experience. They also came to embody childhood innocence — bright colors in cereal bowls, holiday recipes on family tables, and sticky fingers at camp. In pop culture, from the Stay Puft Marshmallow Man to the famous marshmallow test, they stood in for simplicity, temptation, or playful absurdity.

Globally, the marshmallow has carried other meanings: celebration in Muslim cultures, refinement in Japan, spectacle in Latin America, and gourmet indulgence in Europe. Yet in every case, the candy represents more than sugar. It is about connection, memory, and comfort — whether physical, emotional, or cultural.

The marshmallow’s journey from wetland herb to campfire icon shows how traditions adapt, but its enduring essence remains the same. Across medicine, ritual, and celebration, marshmallows have always been about the art of soothing.

Tasting the History of Marshmallows Today

The history of marshmallows is the story of a plant that soothed pharaohs, of apothecaries who blurred the line between medicine and sweet, of factories that turned a remedy into a household staple, and of cultures around the world that adopted and reshaped it. From herbal medicine to campfire fun, marshmallows carry within them thousands of years of healing, celebration, and comfort.

Today, we can experience both sides of this history. We can simmer marshmallow root and honey into a dense, chewy lozenge much like the Egyptians once did. Or we can whip sugar, syrup, and gelatin into soft cubes that melt into cocoa or roast into s’mores. Each version tells a different chapter of the story — one medicinal, the other cultural — yet both remind us that food is never just food. It is memory, tradition, and connection.

If you would like to taste this history yourself, you can try the recipes below. One brings you back to the ancient marsh mallow plant, while the other captures the fluffy sweetness that fills grocery store shelves today.

Recipes

Traditional Medicinal Marshmallow

(Egyptian-Inspired)

Ingredients

• 1 cup dried marshmallow root (cut and sifted)
• 2 cups water
• 1 cup honey (or date syrup for historical authenticity)
• Optional: pinch of ground sesame, nuts, or spice such as cinnamon

Instructions

1. Place marshmallow root in a saucepan with the water. Simmer gently for 20–30 minutes until the liquid thickens.
2. Strain through cheesecloth, pressing to extract as much mucilaginous liquid as possible.
3. Return the liquid to the saucepan and stir in honey over low heat until dissolved. Continue simmering until syrupy.
4. Pour into a parchment-lined dish, allow to cool, then cut into lozenges or roll into balls. Optionally dust with ground sesame or powdered herb.

Use: Traditionally taken in small amounts to soothe sore throats, coughs, or digestive irritation.

Homemade Modern Marshmallows

Ingredients

• 3 packets unflavored gelatin (about 2 ½ Tbsp)
• 1 cup cold water, divided
• 1 ½ cups granulated sugar
• 1 cup light corn syrup (or golden syrup)
• ¼ tsp salt
• 1 Tbsp pure vanilla extract
• ½ cup powdered sugar
• ½ cup cornstarch

Instructions

1. Grease a 9×13 pan and dust with a mix of powdered sugar and cornstarch.
2. In a mixer bowl, sprinkle gelatin over ½ cup cold water. Let bloom.
3. In a saucepan, combine sugar, corn syrup, salt, and the remaining ½ cup water. Heat until the syrup reaches 240°F on a candy thermometer.
4. Slowly pour the hot syrup into the gelatin with the mixer running on low. Increase to high speed and whip 10–12 minutes, until thick and glossy. Beat in vanilla.
5. Spread into the prepared pan, smooth the top, and dust with more sugar-cornstarch mix. Let sit 4 hours or overnight.
6. Cut into squares, dusting all sides to prevent sticking.

Use: Enjoy as-is, float in cocoa, or toast over a campfire for the classic s’more experience.

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Michael A Evans is a passionate advocate for preserving and reviving ancestral knowledge through modern applications. As the founder of Forgotten Skillz, he is dedicated to teaching the skills of self-sufficiency, bushcraft, and sustainable living, drawing inspiration from historical practices to empower individuals in today’s world.

Michael’s work extends beyond survival skills. Additionally, Michael contributes to the educational field as a collaborator on the “Little Laurie Science Stories” book series and the Ninja Née Science Education Program.

With a background in therapeutic massage from the NY College of Health Professions, Michael continues to provide holistic care as the lead therapist at Massage LI.