Marshmallow (UK: /ˌmɑːrʃˈmæloʊ/, US: /ˈmɑːrʃˌmɛloʊ, -mæl-/)[1][2] is a confectionery made from sugar, water and gelatin whipped to a solid-but-soft consistency.

[3] The word "marshmallow" comes from the mallow plant species (Althaea officinalis), a wetland weed native to parts of Europe, North Africa, and Asia that grows in marshes and other damp areas.

Ancient Egyptians were said to be the first to make and use the root of the plant to soothe coughs and sore throats and to heal wounds.

In the early to mid 19th century, the marshmallow had made its way to France, where confectioners augmented the plant's traditional medicinal value.

Owners of small confectionary stores would whip the sap from the mallow root into a fluffy candy mold.

This candy, called Pâte de Guimauve, was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites.

[10] At the same time, candy makers began to replace the mallow root with gelatin, which created a stable form of marshmallow.

In the United States they were sold in tins as penny candy and used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti.

In 1956, Alex Doumak patented[11] the extrusion process that involved running marshmallow ingredients through tubes.

[12] Today, the marshmallow typically consists of four ingredients: sugar, water, air, and a whipping agent.

[13] In marshmallows, proteins are the main surface-active agents responsible for the formation, and stabilization of the dispersed air.

In addition to convenience, the advantages of using dried albumen are an increase in food safety and the reduction of water content in the marshmallow.

Fresh egg whites carry a higher risk of Salmonella, and are approximately 90 percent water.

Therefore, when marshmallows are being produced at home or by artisan candy makers, the gelatin is added after the syrup has been heated and cooled down.

[12] In terms of texture, and mouth-feel, gelatin makes marshmallows chewy by forming a tangled 3-D network of polymer chains.

Once gelatin is dissolved in warm water (dubbed the "blooming stage"), it forms a dispersion, which results in[how?]

[17] Temperature also plays an important role in producing smooth marshmallows by reducing the time window for ordered crystals to form.

This sugar provides sweetness and bulk to the marshmallow, while simultaneously setting the foam to a firm consistency as it cools.

Thick liquids drain more slowly than thin ones, and so increasing the viscosity of the continuous phase reduces drainage.

It may also contribute body, reduce sweetness, and alter flavor release, depending on the Dextrose Equivalent (DE) of the glucose syrup used.

[12] While not widely used for traditional or commercial recipes, fruit syrups have been proposed as an alternative sugar for marshmallows.

In a marshmallow aerator, pins on a rotating cylinder (rotor) intermesh with stationary pins on the wall (stator) provide the shear forces necessary to break the large injected air bubbles into numerous tiny bubbles that provide the smooth, fine-grained texture of the marshmallow.

A continuous stream of light, fluffy marshmallow exits the aerator en route to the forming step.

Once the sugar syrup has cooled to about 100 °F (38 °C), the gelatin solution is blended in along with desired flavoring, and whipped in a mixer to reach the final density.

[15] A popular camping or backyard tradition in the United Kingdom,[23] North America, New Zealand and Australia is the roasting or toasting of marshmallows over a campfire or other open flame.

Major flavor compounds and color polymers associated with sugar browning are created during the caramelization process.

[25] As sugar costs went down in 19th century, in 1892 a New Jersey newspaper reported that "'Marshmallow roasts' are the newest thing in summer resort diversions."

There were more mentions of the trend throughout 1890s, implicitly (and sometimes explicitly) referring to home-made marshmallows, as commercial process was yet to be invented.

Vegans and vegetarians avoid gelatin, but there are versions that use a substitute non-animal gelling agent such as agar.