Quote:
Originally posted by Sizzler
Now if he could find me a marshmallow recipe using actual mallow syrup instead of corn syrup or glucose I'd acknowledge him as a search god. Not a description or general process, an actual recipe (x cups mallow syrup, y pounds of sugar, mix, spread...). It's a badge thing.
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Taken from a webpage that no longer exists:
Recipe for Marshmallow sweets*
Make sure the mallow roots aren't moldy or too woody. Marshmallow gives off
almost twice its own weight of mucilaginous gel when placed in water.
4 tablespoons marshmallow roots
28 tablespoons refined sugar
20 tablespoon gum tragacanth (or gum arabic)
Water of orange flowers (for aroma or instead of plain water)
2 cups water
1-2 egg whites, well beaten
Make a tea of marshmallow roots by simmering in a pint of water for twenty
to thirty minutes. Add additional water if it simmers down. Strain out the
roots. Heat the gum and marshmallow decoction (water) in a double boiler
until they are dissolved together. Strain with pressure. Stir in the sugar
as quickly as possible. When dissolved, add the well beaten egg whites,
stirring constantly, but take off the fire and continue to stir. Lay out on
a flat surface. Let cool, and cut into smaller pieces.
*Recipe from Herbal Medicine by Dian Dincin Buchman, Ph.D.
Note: If this recipe kills you, it isn't my fault. You just asked if a recipe could be found.
Originally the sap of the mallow plant (found in marshes, incredibly enough) was whipped with honey to feed confections to the pharoes (according to legend, at least).
In the 19th century, french confectioners didn't have resources available to meet demand, so they started finding substitutes.
Steve Kirkham
Kirkham Motorsports