Did you know marshmallows were once made with real marshmallow root?
Long before today’s sugar and artificially laden confections, marshmallows were soothing herbal sweets made from the Althaea officinalis plant — the true “marshmallow.” Traditionally used to calm sore throats and digestive irritation, the mucilaginous root gave these treats their signature soft, fluffy texture and gentle healing quality. Modern versions have replaced the herb with refined sugars and artificial ingredients, but this recipe revives the original, wholesome way — blending herbal wisdom with a touch of natural sweetness. You can buy marshmallow root online and from some health food supermarkets. If you are a patient in my clinic, you can purchase it from me as well.
The picture features my marshmallow made into rocky road. I used my Raw Chocolate recipe and mixed in roasted almonds, shredded coconut and dried lignan berries. Delicious!
Both the leaves and the root of the marshmallow plant are used as medicine. It grows wild as a weed in Europe and Australia. This recipe uses the dried root.
Real Marshmallows
Fluffy marshmallows made with marshmallow root and sweetened with maple syrup. For instructions on how to make the rocky road pictured here, see the above description.
Ingredients
- 1/4 cup dried marshmallow root
- 2 cups water
- 1/3 cup + 2 tsp gelatine - grass fed organic
- 3/4 cup pure maple syrup - I find half a cup enough however I like things to be less sweet.
- 2 tsp vanilla extract
Instructions
- Soak the marshmallow root powder in the 2 cups of water for a few hours. Note - do not heat the water. Marshmallow is best made as a cold infusion.Â
- Grease a 23cm x 17cm baking dish with coconut oil and line with baking paper.
- Strain the marshmallow infusion.
- Put 3/4 cup of the infusion into a mixing bowl and whisk in the gelatine. It will bloom, which means swell to absorb the liquid.
- Meanwhile, place another 3/4 cup of infusion into a small saucepan and add the maple syrup. Bring to a low boil and simmer for 8 minutes. (Use a timer).
- Using electric beaters, slowly add the hot liquid into the gelatine mix. Make sure that the liquid is incorporated gradually to clear out any lumps. Add the vanilla at this stage as well. Eventually, after adding all of the liquid you will have a light brown/creamy mix. It needs to be beaten for around 10 minutes to create the aerated soft mix that will form your marshmallows.
- Pour into your baking tray and leave to set for around 3 hours.
- When firm, turn out onto a cutting board and slice into chunks.
- Store in an air-tight container in the fridge.
They can be eaten as they are, covered in chocolate (use my raw chocolate recipe) or made into rocky road - see recipe description for instructions. Â
