Name a treat so commonplace, so under-valued, yet so delightful as the marshmallow.

I’m here today to sing their praises – they deserve a higher status on the many-stepped ladder of culinary delights.

Their history dates to the ancient Egyptians, nearly 4000 years ago. The name comes from the “Mallow” species of plants – latin name Althaea Officinalis – found in marshes across Europe, North Africa, and Asia. (I’d wager that’s where the name Marsh Mallow originated.)

The first marshmallows were created by boiling pulp from the plant’s roots, mixing in honey, until it formed a thick mixture. Afterward, the delicious goo was strained, cooled, sliced, and enjoyed by Pharaohs as an offering to the gods.

It didn’t hurt that it also provided relief from coughs and sore throats.

Since that time, marshmallows have become an industrialized phenomenon – used across the world in baking, snacking, and providing a wee bit of texture to steaming hot cocoa.

And a movement has emerged challenging the homogenized, mass-produced version of this treat. The New York Times recently ran an article commenting on the rise of artisan versions. In “The Sensuous Pleasures of Handmade Marshmallows,” author Dorie Greenspan sang their praises:

“Marshmallows are a lesson in the transformative power of heat and air.”

She includes links to several recipes and suggests taking a crack yourself at preparing this ancient delight in your kitchen.

Crafting marshmallows does sound like fun. And when it comes to crafting a plan for a satisfying and sweet retirement, give us a call at 513-563-PLAN (7526) or book online and let’s start cooking.

Regards,
Dan Cuprill, CFP®