In a world without marshmallows, Rice Krispies would be strictly a breakfast food, never a treat. There’d be no Moon Pies, Mallomars, or Rocky Road ice cream. Yams would be a lot less candied, and Lucky Charms would need some other pastel-colored confection to dress up a bowl of frosted oat bits.
Clearly, marshmallows are a culinary workhorse, all too often overlooked and under-appreciated. And they’re good for much more. So much more.
Long before it was a candy, marshmallow was a medicine. The gel-like juice of the marshmallow shrub coats and soothes inflamed throats, and improves coughs by encouraging the loosening of mucus. In clinical trials, marshmallow was shown to be more effective than two out of three commonly used cough syrups.
Marshmallow similarly coats the lining of the esophagus and stomach. It shields them from the effects of stomach acid, making it a remedy for acid reflux, heartburn, and ulcers. And you can apply marshmallow salve to your skin to repair stretch marks, heal cold sores, and draw bacteria and fluids out of abscesses.
Soften Brown Sugar
Brown sugar seems to harden overnight. One day it pours and the next it’s a solid clump. Add a few marshmallows to the opened bag or box and they’ll absorb the excess moisture that causes the granules to clump.
It’s like culinary duct tape. Melt a few marshmallows and it becomes edible glue for all your baking fixes. It’s what wedding cake bakers use to fix cracks, bond together cake tiers, and keep the little bride and groom cake toppers from tipping over.
Tasty and versatile; and you thought marshmallows were nothing more than sugar and air.