The first marshmallows came from plants!

Grown in salty marshes near larger bodies of water
lives the mallow plant. Here the mallow flowers can
bask in full sun and finds all the necessary nutrients
for it's famous sweet sap.

Now, there are many kinds of mallow plants, the
rose mallow, the apricot mallow, and the common
mallow, but we are only interested in the marsh
mallow.

The Althaea Officinalia, it's scientific name, is a
woody stemmed perennial herb, which grows 2 to
4 feet high and has little delicate pinkish-white
petals.  These five petal flowers bloom only in the
summer months and their long thick roots are a
pale yellow color.
Sitting around the roaring
campfire, about the age of
10, my mouth  watered just
thinking about toasting
marshmallow candy sweets.
Candies from the 50's, 60's, 70's and 80's.
Twisted Candies
brings you
The history of the marshmallow treats from ancient Egypt through
modern times and a few vintage recipes too.
Favorite Candy Places      Site Map     Policies Section
The ancient Egyptians used mallow root for making candied
delicacies for their gods, nobility, and Pharaohs, over 2000 years
ago.  Since it was a crime for anyone else to eat these sugar like
tidbits, children had to look towards honey and figs for curing the
candy sweet tooth.

Egyptian marshmallows don't look like the marshmallows we
know today. They mixed the mallow sap with honey, grains, and
baked this into cakes.

Although, first used  in Asia and North Africa, this much enjoyed
delight soon found it's way to Europe and across the world
The Romans and Greeks loved the mallow plant too.  They
believed that concoctions brewed from the marsh mallow plant
would soothe sore throat aches and pains.  They, also, believed
it would eliminate mucus.  Makes you wonder what the ancient
ones blew their noses on, doesn't it!
The French, who love their sweets, were the first to think of making a candy strictly for adults from the
mallow root.  This was around the middle of the 1800's.  Before the French thought of using the sap to
satisfy our confectionery passions, this delightful root sap was used mainly for medicinal purposes.

The French shop owners started making their marshmallows by hand.  They discovered cooking and
whipping marshmallow sap with egg whites and corn syrup, created a substance that  molded easily.
Viva La France!
Thus the marshmallow was born and since it tasted so
good, everyone wanted one.  Now the handmade delight
took a long time to make, being molded one at a time.  It
wasn't long before someone figured out a way to make
marshmallows quicker.

Early in the 1900, marshmallows were finally being made
quick enough that  they were sold  as penny candy in tiny
little tins. It was because of the   "starch mogul system" that
marshmallows were being made so quick.  The starch
mogul is a machine that lets us make foods really really fast.
With the invention of the "starch mogul system" the mallow
root sap was replaced with gelatin and starch as the main
ingredients.

And we never looked back.................
Today you can find marshmallows everywhere and in
everything!  In our cereals, hot chocolate, Jell-O, candy bars,
and puddings.  You will find them in hot foods like carrots,
hams, and yams!  

There is even furniture, have you ever seen a  marshmallow
couch or chair?  Some wines are made with marshmallows!

We use the marshmallow in our most important holidays.  At
Halloween we give out candy bars with marshmallow centers.  
At Easter, the famous Peeps come to visit.  During Christmas
we sip hot chocolate with little marshmallows floating on top.

When I was little, the teachers use them for making crafts
during Vacation Bible School

The list of marshmallow goodies is endless.  Can you think of
anymore?
Marshmallow Tin
Marshmallows sold in a Tin Can
Marshmallows found their way into
our movies as monsters, way back
in 1984.

I remember "Ghost Buster.

The Stay-Puff Marshmallow man
was a big evil monster, bent on
destroying New York City!
Stay-Puff Marshmallow Man
Marsh-Mallow Plant
Ancient Egyptian Marshmallows
1910 Photo of Marshmallow Bakers
Marshmallow Castle in Medieval France
In Medieval times, marshmallows liquids were given to cure all
kinds of illnesses like toothaches, coughs, sore throats, chapped
skin, indigestion, and diarrhea. It was used by herbalist of the time,
for everything from love potions to scorpion sting protection.  Even
Monks, living in the south of France, use to grow the mallow
plants, alone with liquorices in monasteries gardens, during the
same time period.
The sugary brew was found among Hippocrates' medical treatments.  The Greeks called
mallow 'malakà ', meaning soft.  Those Greeks were right about marshmallows being soft.  
So soft, it could be mixed with honey, among other things creating a sort of drink.  What a
sticky messy glob of candied goo that must have been!

Europeans loved the sweet treat.  There is even an Italian cook book written in the 15th
Century which devotes an entire section on how to season mallows.  Wow!
Roman Marshmallows Taste Great!
Real marshmallows, when I was
a kid, came in a little box.  The
box had a wax paper layer and
the marshmallows were sort of
sugar coated.

They were the best campfire
treat of all.  You had to eat them
all the same night that you
opened them or they would get
stale. Those are "real"
marshmallow to me, not todays
rubbery bouncy balls.  Candy
just isn't the same.
My thing was to let the marshmallow catch on
fire, then blow out the flames. Crunchy ashy
lumps with  gooey white, melt in your mouth,
centers.  Squeezed between graham crackers,
add a piece of chocolate candy!
Wow, the sweetest burst of sugar, ever!

Ever wonder where marshmallows come from?
Rice Crispy Treats made with Marshmallow
Roasting Marshmallows over an Open Fire
Marshmellows
Now, what you have been waiting for......Vintage Marshmallow Recipes!

These old fashion recipes come from a Pamphlet called Home Desserts and Confections of all Kinds.  Made
from Professional Recipes with Hip-O-Lite - A ready to use Marshmallow Crème.  Manufactured by the
Hip-O-Lite Company - St. Louis, Mo.

Some Recipes from the booklet are as listed below, in case you decide to purchase the booklet, the cost is
19.95 with shipping included.  Just send email to starlina@bright.net  O, yes, the booklet is for sale.

On a page titled Simple Desserts that seem Elaborate, they write.....

"Fortunately, who has a jar of Hip-O-Lite on hand need worry neither about the cost nor the consistency of
modern cream.  To make you simple desserts seem elaborate, serve with marshmallow sauce or some
Hip-O-Lite whipped crème.  If you seek something especially gay and festive, serve Creamy Hard Sauce
with your favorite steamed or baked pudding -- graham, date, fig, suet, plum or any of the excellent apple
puddings -- Brown Betty, Apple Charlotte, or baked apple dumplings, or serve the same puddings with
Marshmallow Sauce.  They will be delicious."
Try an Old Fashion Recipe for Apple Snow

Take six large apples, four tablespoons of
Marshmallow Creme, one tablespoon of lemon
juice.  Pare and core the apples.  Put them on
the fire with enough water to keep from
burning.  Cook until tender.  Strain throught a
sleve and allow to cool.  Mix Marshmallow
Creme with lemon juice and beat until smooth.  
Add the apple sauce and beat until light.  Put on
ice intil ready to serve.  Yummy
Snow Pudding

1/2 package gelatine
Juice of 1 lemon
4 tablespoons of Marshmallow Crème

Soak the gelatine in 1/2 cup water for five minutes.  Add
1 pint boiling water and stir until dissolved.  Add the
lemon juice.  Beat the Marshmallow Crème with 1 table
spoon water until dry and stiff (this will take several
minutes.)  When the gelatine has begun to set, place it in a
pan of cold water, ice, or snow, and beat in the stiff
crème a spoonful at a time. Pour in a mold wet with cold
water and set on ice.  Serve with Jelly or Maple Cream
Sauce
Canned Fruits and Marshmallow Creme

All kinds of canned fruits, whether put up at
home or bought at the grocery, are vastly
improved by the addition of Marshmallow
Crème.

A dish of canned peaches is not much of a
dessert in itself, but add a spoonful of
Hip-O-Lite Whipped Crème or
Marshmallow Sauce and you will have a
dessert fit for any occasion.
Bavarian Green Cream
1 pint sweet cream
Yolks of 2 eggs
1/4 ounce gelatine
1/2 cup sugar
1 teaspoonful vanilla

Put the gelatine to soak in enough water to cover it for about 5 minutes.  Then stir it into half of the cream made
boiling hot.  When the gelatine is thoroughly dissolved, pour the cream onto the eggs, which have been beaten
smooth with the sugar.  Heat the mixture over the fire until it begins to thicken.  Do not boil it.  Remove from the
fir, flavor and add the remainder of the cream beaten to a stiff froth.  Beat this cream in a spoonful at a time until
the mixture has the consistency of sponge cake batter.  Pour it into a mold previously wet with cold water and put
on the ice to set.  Serve with Marshmallow Sauce colored green and decorate with green maraschino cherries.
Floating Island
1 pint milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
3 tablespoons Hip-O-Lite Marshmallow Crème

Beat yolks of eggs with sugar until creamy.  Add the hot milk a little at a time and cook in a double boiler until it thickens and is
smooth on the spoon.  (If custard curdles, place in a pan of water and beat smooth with an egg beater.)  Beat the whites of the
eggs stiff and add the Marshmallow Crème a little at a time.  Place spoonfuls of this on the custard and top each one with a bit of
bright jelly.
Floating Island
1 pint milk
3 eggs
2 tablespoons sugar
1 teaspoon vanilla
3 tablespoons Hip-O-Lite Marshmallow Crème

Beat yolks of eggs with sugar until creamy.  Add the hot milk a little at a time and cook in a double boiler until it thickens and is
smooth on the spoon.  (If custard curdles, place in a pan of water and beat smooth with an egg beater.)  Beat the whites of the
eggs stiff and add the Marshmallow Crème a little at a time.  Place spoonfuls of this on the custard and top each one with a bit of
bright jelly.
Mallow Cake Pudding

2 cups stale cake crumbs
1 egg
1 cup milk
Grated nutmeg
1/4 teaspoon salt
Beat the egg until light.  Add the salt, nutmeg and milk
to it and mix thoroughly.  Pour this custard over the
cake crumbs and bake in a hot oven.  Serve with Jelly
Sauce or any tart Fruit Sauce.
Bread Pudding
Follow the directions for Cake Pudding , but add 21/2
cup sugar and 2 eggs, if desired.  Serve with Fig,
Banana, or Chocolate sauce.

Chocolate Pudding
Proceed as for Bread Pudding and add 2 squares of
melted chocolate.  Serve with Nut Mallow Sauce
Banana Sauce
2 ripe bananas
4 tablespoons Marshmallow Crème
1 tablespoon lemon juice
Mash the bananas thoroughly in a dish and add the Marshmallow Crème.  Beat until well blended.  Excellent with gelatin or
sponge cake.

Creamy Hard Sauce
1/2 cup butter
1 1/2 cups powdered sugar
Juice 1 lemon
2 tablespoons Marshmallow Cream
Creme the butter, add the sugar and beat together until thoroughly light and creamy.  Add the lemon juice and Marshmallow
crème and beat until well mixed.  This can be used with any steamed or baked pudding.  It is especially good with Apple
Charlotte.

Jelly Sauce
4 tablespoons Marshmallow Cream
1 cup fruit jelly
Mix together thoroughly and beat until light.  Add lemon juice if jelly is not tart.
Now here is my disclaimer - I don't know if any of these recipes work, I am only a collector of
vintage recipes, this is what I do, I do not cook, bake, fry, stir, melt, mix, spoon, or anything else
related to cooking.  I started collecting recipes when I saw so many getting tossed out at yardsales,
auctions, and other places.  All those ladies taking all that time to type and write their little recipes
down.  It seemed so sad that their work, love, and memories would be tossed aside.  Well, here they
are.  As many of them as I can find.
Sugar Candy Treats.           History of Candy.    Crispies.        Candy History Part Deux.
Celebrities Favorite's.     Weird Candy Trivia.          Growing Candy.        
More Marshmallow Sauces and Marshmallow
Recipes.

Home
Angel or Devils.
Apples.
Barbeques
Beef Dinners, steaks, ground beef and more.
Breads, Muffins, and Rolls
Cake Recipes
Casserole Dishes
Carry In Dishes.
Candy.
Chicken, Poultry Dishes
Chow Mein
Cobbler & Crisp Recipes
Cookies

Dips and Party Mix Recipes

Fish, Shrimps, & other Swimmers.
Fudge.

Gravy - Gravies.
Helpful Hints

Italian
Ice Cream Recipes
Jams, Jellies, Marmalades
Lunch Box Sandwich Spreads

Meat Loaf
Mexican
Pancakes, Hotcakes, BuckWheats and Syrups
Pickles and Picklers
Pies
Pizza Pies
Popcorn Recipes
Porkchops, Piggies, and other Oinkers
Potato, Potatoes
Pudding

Salad Recipes
Sandwich Recipes
Sauces, Condiments
Sauerkraut
Scary Recipes
Soups and Chowders

Uncategorized
Unusual Recipes
Vegetable Bin
Vintage Recipe Books
Read, "The Story of the Missing
Cookie Jar" by PenVampyre. A
delightful little Christmas story with
mouthwatering  recipes for the most
wonderful time of the year!

Read "
Santa and the Magic Key".  An
entertaining story for the holidays, plus
recipes for your Christmas.  A story by
Robin Wallace.

Read "Easter and Where NOT to Hide
Eggs"  
Memories of Easters past and a
few vintage recipes.

Logan's Halloween Story -
The original
story won first place in sixth-eighth
grade division of Southeastern Middle
School, 2005 by Logan Lyon.

Food and Genealogy.  A story By
Robin L. Wallace.  
Our lives, our
families, our very history's are defined
by the foods we eat.

Family Reunion Recipes.
"The Fourth of July and Other
Disasters"
(With Apologies to Jean Shepherd)
By Robin L. Wallace

A short story by Suellen Fry.  
Memories of my father and his version
of Kickapoojoyjuice.

Memorial Day Recipes - "For me,
Memorial Day was the day when we
went out where relatives were buried in
the tiny, local cemeteries and
thoroughly cleaned up each gravesite,
carrying away branches that may have
fallen in the winter.................."

Grandma Irwin's Story of Courage and
Swit Tater Biskits Recipe.

Homemade Remedies Recipes -
Recipes our grandparents used from a
poultice, mustard plasters, gargles and
paste.

Thanksgiving Day recipes and story
from the past.

College Foods and Other Mistakes I
have Eaten.