~Marshmallow...how that sweet sub-stands with such an odd name and texture was ever invented~

I curious about the marshmallow. Ever since I was kid I have been wondered how that sweet, puffy substance with such an odd na

me and texture was ever invented. Is it really old?

The modern version is only about 100 years old, but it`s a new take on a several 1000 years old treat. The marshmallow is named after the marsh mallow plant (Althea Officinalis in the picture below),

whose roots contain a sweet gummy sap that has been used as a confection and for its supposed medicinal properties for some 4000 years.

In the late 19th century, when candy makers were unable to keep up with demand for the real thing, an imitation marshmallow was concocted form sugar, modified starch and gelatin. Today, most marshmallow candies are made form corn syrup, sugar, modified starch and gelatin. The most pleasurable characteristic of marshmallow is its uniquely soft, pillowy texture, unmatched by any other food.

To make it, a hot (240F or 116C) mixture of corn syrup, sugar, water and gelatin is whip vigorously into frothy foam until it`s 2 - 3 times original volume. Zillions of macroscopic air bubbles remain trapped as the mixture cools and the gelatins sets. The result is a solid foam that is only 25 - 45% as dense as water. Technically, a foam is suspension of gas bubbles in a liquid, they`re so tiny and never rise to the surface, they stay suspended in the liquid.

The texture of the marshmallow can be controlled by adjusting the proportion of ingredient ans the amount whipping. It ranges from the semi liquid Marshmallow Fluff to the more elastic and chewier Marshmallows that can stand up to being coated with chocolate. That`s why chocolate - covered marshmallow candies are never as soft inside as you expect them to be.