It wasn’t too long ago that I got massive heat on the internet for using marshmallow fluff in a fun little beverage. Funny enough, marshmallows, to an extent, are trending again. But this time, it’s homemade marshmallows using marshmallow root and honey instead of the classic, fluffy corn syrup, egg white, and sugar version. Not only did these internet recreations look incredibly easy to make, the fact that they incorporated marshmallow root piqued my interest.
Marshmallow root is an herb that has been used as a medicine and food for thousands of years, according to Mount Sinai. Some people claim it helps soothe throats, stomachs, and that it has anti-inflammatory properties. I bought some for the purpose of the recipe, and I can attest that the little off-white cubes smell, well, cheesy and earthy. In order to infuse the herb into the actual marshmallows, I soaked a few tablespoons in a cup of water and let it sit overnight. Come the morning, I strained the herb out and the water had a yellow-ish tint.
