Marshmallow syrup comes in two types: confectionary and medicinal. Confectionary syrup is made from marshmallow fluff and can be used on cakes, pastries, and ice cream. Medicinal syrup is made from marshmallow root and other herbs and is used to soothe coughs and sore throats. It should be taken under the supervision of a doctor or herbalist. Homemade confectionary syrup can be made with melted sugar and plain gelatin. To make medicinal syrup, marshmallow root and other herbs are simmered in water and mixed with glycerin and honey.
Marshmallow syrup has two definitions. The first, and perhaps the most familiar, is a thick, sugary syrup made from marshmallow fluff. It can be eaten on cakes and confectionary, breakfast pastries and even ice cream. The second type of marshmallow syrup is a herbal syrup usually consumed for medicinal purposes. This second type of marshmallow syrup is also sweet, but should generally be taken under the supervision of a doctor or experienced herbalist.
Confectionary marshmallow syrup can be purchased at most grocery stores. Pancake syrups sometimes have added marshmallow flavor, and most stores sell spreadable marshmallow fluff. Fluff can become a syrup if it is heated in a double boiler or microwave until it runs. It can then be poured over pastries, sweet potato casseroles, or anything else that tastes delicious with marshmallows. Chocolate cream cakes could also get a sweet makeover this way.
Another version of homemade marshmallow syrup can be made with melted sugar and plain gelatin. The cook simply combines 1 part each of sugar and water in a saucepan, stirring until all the sugar dissolves. Next, a packet of plain gelatin powder goes into the mixture. When the syrup becomes thick and runny, it’s done. This type of syrup should remain pourable and somewhat liquid, but may crystallize. In that case, the cook can simply heat it in water over the stove or in a microwave-safe container.
The second type of marshmallow syrup is more like a cough syrup. In fact, it is often used to soothe coughs, sore throats and help treat viral infections. Instead of using the white wrappers often sold in grocery stores, this type of syrup calls for marshmallow root. The marshmallow plant loves low, marshy regions and grows very thick, fibrous, aromatic roots. When cut, glued, or boiled, they release extracts that often soothe pain and inflammation.
Medicinal marshmallow syrup doesn’t usually contain marshmallow root alone. Some popular herbs to add to the mix include licorice, hyssop, greyhound, cloves and slippery elm bark. All of these herbs reportedly attack colds and fires in different ways. Even the flavors complement each other.
To make medicinal marshmallow syrup, cooks have to simmer mashed marshmallow root, along with any other herbs, in a little water until the water is reduced by half. The cook can then strain the whole herbs and mix the infused water with glycerin and honey. Anyone using this type of blend should consult a physician regarding dosing quantities and frequency.
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