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Marshmallows Get Sophisticated Makeover

Marshmallows Get Sophisticated Makeover

Ahhh, marshmallows. Aside from being the magical ingredient behind favorite campfire food s’mores, marshmallows themselves are a tasty treat even a grown up can enjoy. And with all the stress we deal with on a daily basis, everyone deserves a little comfort food in the form of childhood nostalgia. So what about a grown-up version of the kiddie favorite?

News from The Guardian tells us that a new company, Copper & Cane, has just launched an artisan take on marshmallows called Eat Toast Dunk Me. The line of fancy goodies includes flavors such as rosewater and cardamom, dark chocolate and cinnamon-spiced pumpkin.

“With Copper & Cane, I wanted to do a lot of work on the texture as well as the flavor,” says Hazel Wright, the brainchild of the company and a former food scientist. “The marshmallows have to have the right textual qualities so that they stand up to being put over a campfire but still melt in your mouth.”

But Wright isn’t the only one trying to reinvent the marshmallow. Leeds-based Art of Mallow is also concentrating on the adult market with a range including marshmallows flavors like salted caramels and lemon meringue pie.

Sian Meades, creator of food and lifestyle blog Domestic Sluttery, says that “returning to treats we had in our youth fits nicely into our current obsession with nostalgia. We really like sharing our food, so things such as marshmallows divide up easily and that’s a big part of their appeal much like with cupcakes, cake pops and brownies.”

This all comes on the heels of the popularity of Marshmallow Fluff, a retro-branded sweet creme made out of liquefied marshmallows that is designed for classic ’50s-style US bakes such as whoopee pies. Meades tells us that the marshmallows craze is much more than a deep dive into retro food love – they actually have a food heritage that reaches right back to the ancient Egyptians, who mixed the sap of the marshmallow plant with honey to make sweets.

The modern marshmallow was developed by the French in the 1800s, when French cooks combined marshmallow sap with sugar and egg whites to make the contemporary confection. Later, the Girl Scouts adopted campfire-roasted marshmallows as their sweet of choice courtesy of a recipe published in their official handbook.

So why exactly are we so into the past, even when it comes to food? “It’s definitely about the recession,” says Wright. “When I was looking for a product to bring to market, I read through all the Mintel reports and my distillation is that people are short on money and have found new ways to get together and indulge themselves around food.”

What do you think of the current marshmallow trend? Do you love the sweet treat? Tell us your thoughts in the comments!

Source: The Guardian

Read more: Appetizers & Snacks, Desserts, Food, , , , , , , , ,

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Lo Lankford

Lo Lankford is a recent Los Angeles transplant after a decade in the Big Apple. In her "spare time" (ha!) she used to run a dog rescue called Badass Brooklyn and helped save over 400 dogs. Otherwise? Nerd'do well, whistle blower, proud hillbilly from the sticks.


+ add your own
10:36AM PDT on Apr 4, 2014

The best new idea would be if they were made with non-animal gelatine, it is available, so why do companies still persist in using beef and pork gelatine in sweets and desserts?

6:10PM PDT on Oct 8, 2013

Too bad they contain gelatin. Vegetarians can't eat them.

2:16AM PDT on Oct 8, 2013

Thank you :)

4:17PM PDT on Oct 7, 2013


3:28PM PDT on Oct 4, 2013

A couple of weeks ago, I tried marshmallows that were thrown in one big bowl with many other ingredients, and now I just wanna keep trying them with different flavors of ice cream.

I guess mint chocolate chip is next :)

8:19PM PDT on Oct 3, 2013


1:06PM PDT on Oct 2, 2013

Thank you Lo, for Sharing this!

12:04PM PDT on Oct 2, 2013

A chocolate devil's food cake with Marshmallow fluff and shredded coconut was my favorite as a child. I think it's time for trip back in time-yum

11:57AM PDT on Oct 2, 2013

I like them just out of the bag....

10:47AM PDT on Oct 2, 2013


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