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Originally, the French boiled marshmallow root to soften it and release its sweetness. Eventually, it turned into the marshmallows we know today which do not contain a trace of marshmallow at all! That's a shame because this white root is very soothing to the skin and heals inflammation in the body.

The Original Marshmallow Candy Recipe:

Preheat oven to 275 degrees F.

Separate 2 eggs, keeping the whites. Beat whites until very foamy and not quite stiff.

Beat in 1/2 teaspoon of vanilla.

Slowly beat in 1/2 cup of sugar, 1 teaspoon at a time.

Beat in 2 tablespoons of marshmallow root powder.

Drop mixture using a teaspoonful at a time onto a cookie sheet lined with parchment paper.

Bake for 1 hour.

Remove from the sheet and let cool.

Eat and enjoy!

To store, tightly cover and place in the refrigerator for several days.

Recipe from "A Kid's Herb Book" by Leslie Tierra

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