The fluffy confection known as the marshmallow has a history far removed from its modern form. Originally derived from the sap of the marsh mallow plant, today’s version is a simple, aerated mixture of sugar, water, and gelatine. Yet, this humble sweet proves to be remarkably versatile in the kitchen.
While homemade marshmallows offer a superior flavour, the store-bought variety possesses a specific texture and character that makes it an ideal ingredient in many recipes. They provide a unique combination of softness and structure that is difficult to replicate from scratch for these purposes.
Classic treats are a natural starting point. Think of elevated versions of childhood favourites, such as toffee marshmallow squares or popcorn bars that deliver a satisfying mix of sticky and crunchy. For a more decadent experience, chocolate wheels sandwiching marshmallow fluff and jam offer a rich, biscuit-based indulgence. The American campfire classic, the s’more, can be easily recreated at home with a grill or kitchen torch, with variations incorporating ginger biscuits or even being baked into scones.
The use of marshmallows extends into more surprising culinary territory, particularly around holiday feasts. A certain fruit salad, for instance, is a traditional dish for some, combining marshmallows with various tinned fruits, coconut, and a creamy, often sweetened, dressing. It is a divisive recipe, typically served alongside the main course. Similarly, a casserole of mashed sweet potatoes crowned with a toasted marshmallow topping is another festive staple that balances sweet and savoury notes.
On the savoury side, the list is short but inventive. One standout example is a courgette soup finished with a parmesan and burnt chilli marshmallow, requiring a homemade version of the sweet that is infused with spice and charred.
In desserts, the melted and reset texture of marshmallow is key. It can provide the essential structure for a light strawberry mousse or form the distinct layer in a rich cheesecake. For the ultimate sweet tooth, a coffee ice-cream fudge cake that utilises both marshmallows and marshmallow fluff promises an intensely sugary experience.
The versatility even extends to the bar cart. Moving beyond a simple garnish, one can craft a sophisticated cocktail like a toasted marshmallow espresso martini, which incorporates a specially made burnt marshmallow syrup for a deeply flavourful drink.
