The marshmallow gets its name from a real plant called the marsh mallow, which grows in damp salty fields across Europe and parts of Asia. It has pretty pink flowers and a thick root that, when boiled, produces a sticky white sap that can be whipped into something soft and fluffy.
Ancient Egyptians were the first to turn this plant goo into a sweet, mixing it with honey and giving it to children and pharaohs. By the 1800s, French candy makers had perfected the recipe, beating the sap with sugar and egg whites to make airy white treats called pâte de guimauve.
Modern marshmallows don’t use the plant at all anymore. They’re made from sugar, water, and gelatin - a wobbly protein that comes from boiling animal bones. The gelatin traps thousands of tiny air bubbles, giving marshmallows their squishy, springy texture. They’re basically sweetened, edible foam.
