Modern marshmallows have evolved from their original form, which included marshmallow root until the late 19th century. The current ingredients—corn syrup, gelatin, sugar, and water—give marshmallows their iconic soft texture but lack the health benefits once offered. The change to using gelatin allowed for more automated production, and a significant innovation occurred in the late 1940s when Alex Doumak patented a method that shaped marshmallows into their familiar form. The marsh mallow plant, Althaea officinalis, remains a point of interest for its original contribution to the texture of this beloved confection.
The original marshmallows contained marshmallow root until the late 1800s, when gelatin became the primary ingredient, leading to more automated manufacturing processes.
Today, marshmallows are mainly made of corn syrup, gelatin, sugar, and water, losing the health benefits originally offered by marshmallow root.
Marshmallow root, derived from the marsh mallow plant, provides the gelatinous texture originally essential in making marshmallows, which is not present in modern recipes.
Innovation in marshmallow production was significantly advanced in 1948 by Alex Doumak, who patented a technique for shaping marshmallows that we still recognize today.
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