Glucose syrup, sugar, beef gelatine (Halal), acidity regulator (citric acid), glazing agent (vegetable oil, carnauba wax), apple juice from concentrate (% 1) flavourings, colours (E110)

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What Confectioners did?

Confectioners in early 19th century France pioneered the innovation of whipping up the marshmallow sap and sweetening it to make a confection similar to modern marshmallow. The confection was made locally by the owners of small sweet shops. They would extract the sap from the mallow plant’s root and whip it themselves. The candy was very popular, but its manufacture was labour-intensive. In the late 19th century, French manufacturers thought of using egg whites or gelatin, combined with modified corn starch, to create the chewy base. This avoided the labour-intensive extraction process, but it did require industrial methods to combine the gelatin and corn starch in the right way.

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History of Marshmallow

The word “marshmallow” comes from the mallow plant species (Althaea Officinalis), a herb native to parts of Europe, North Africa, and Asia which grows in marshes and other damp areas. The plant’s stem and leaves are fleshy and its white flower has five petals.

The history of marshmallow goes back as early as 2000 BC and no one knows exactly about its invention. Ancient Egyptians were the first to make them, and eating them was a privilege strictly reserved for gods and for royalty. The root of the plant helps soothe coughs and sore throats, and to heal wounds. The first marshmallows arose by boiling pieces of root pulp with honey until thick. After straining and cooling the thicken mixture, was put in use.