9 Things You Didn’t Know About Marshmallows

Marshmallows, the darling basis of the near-choke game of Chubby Bunny and only thinkable snack of forest storytelling, are strange. Their spongy consistency and alien-like, modernist take on confectionary art make it a unique munchie that you can use for hot cocoa, fruit dip, or sweet potatoes. But there’s some things about marshmallows you may not know.

1. For centuries, marshmallow sap has treated toothaches, digestive issues, coughs, and sore throats.



While there’s no epic dictionary-sized report about the medical practice, people — we’re talkin’ the Egyptians, the Romans, and the Greeks here — have been known to use sap from the marshmallow plant (althaea officinalis) as a go-to remedy, typically in tea form. Even modern-day marshmallows can potentially ease sore throat pain, given the gelatin’s ability to coat and smooth.

2. Astronauts have been known to use marshmallows as nose plugs.


Due to the detrimental pressure of lift off, astronauts have periodically used marshmallows to keep their nasal membranes from being wrecked to all hell. With marshmallows pushed up their nose, the fluffy white snacks would expand in cabin decompression without the astronaut’s nose sustaining damage.

3. Marshmallows were once considered a delicacy for nobility, pharaohs, and gods.


Photo Credit: PriorCylone Creator: Beate Holozaen

These days, marshmallows are associated with kids, from campfire snacks to whatever the heck Peeps count as. But a millenia ago, mallo sap was used to create candied delicacies that also included honey and grains, and they weren’t for children. Actually, they weren’t even for many adults. The sweet snack was for nobility, pharaohs, and gods, while the youths of Egypt had to rely on natural sugary offerings like figs.

4. Marshmallows, as you know them, were created by France and perfected by Illinois.


In the 1800s, the French crafted the modern marshmallow when chefs realized they could whip marshmallow saw with egg whites and corn syrup to create a moldable snack. In the 1940s, Alex Doumak revolutionized the process by running the ingredients through tubes before cutting them into equal pieces and packaging them up.

5. Althaiophobia is the legitimate fear of marshmallows.

stay puft

Photo Credit: Gage Skidmore

Althaiophobia, the fear of marshmallows, is a real thing, and the Stay Puft Marshmallow Man is likely considered to be the antichrist of said circle.

6. The amount of marshmallows that Americans buy each year is the equivalent of 1,286 gray whales.


Photo Credit: Fuzzy Gerdes

That’s right. U.S. residents annually purchase roughly 90 million pounds of marshmallows, and they spent a total of $143.27 million this year.

7. There’s an actual National Toasted Marshmallow Day.


The tasty holiday is August 30th. It makes sense, given that more than half of all marshmallows sold in the summertime are toasted over a fire.

8. The largest s’more ever made weighs 267 pounds.


Made on May 31, 2014, in Gardners Pennsylvania, the largest s’more ever — as currently recognized by Guinness — came to be in 4.5 hours at the Deer Run Camping Resort with the help of 104 volunteers.

9. Just Born makes enough peeps to circle the Earth twice every year.


Peep, the beloved Easter marshmallow confection, has changed a lot — or at least its process has. Back in 1953, it took 27 hours to create a single peep, whereas now it only takes six minutes. The eyes were hand painted too in the beginning. These days, machines paint eyes for 3,500 peeps per minute.

#foodbeast Features

Ten Of The Largest Food Items From Around The World

We all enjoy seeing food the size of SUVs. And yes, there was a sigh of relief when I noticed that the US wasn’t the only one to set food records of massive proportions. This list takes local food challenges to the next level with these behemoth, hellacious works of art. We dare you to clean your plate.

Largest S’more

Largest s’more

Who: Deer Run Camping Resort

What: 121.11 Kilograms

Where: United States

You said gimme some more, and they delivered. At a mere 267 pounds, this campfire delight could probably feed all of the Girl Scouts across America. In Gardners, Pennsylvania 104 volunteers helped create this behemoth. Bask in all its glory.


Largest Hamburger Commercially Available

Most Expensive Food

Who: Juicy Foods

What: Weighs 777 pounds

Price: $5,000

Where: United States

But really? Hold the cheese? OK, but we are still very impressed. This enormous burger could make an appearance at your next Super Bowl party, just make sure to give the restaurant 48 hours notice.


Largest Serving of Lagman Soup

Largest Serving of Lagman Soup

Who: Kazakh Geographic Society

What: 687 Kilograms

Where: Kazakhstan

No soup Nazis here, just oodles of noodles. Following a traditional recipe by a team of 30 chefs, Kazakh Geographic Society celebrated their five year anniversary on national unity day with a huge helping of Lagman soup.


Largest Gluten-Free Pizza

Largest Gluten-Free Pizza

Who: Dovilio Nardi

What: 1261.65 Square Metre(s)

Where: Italy

Do you think you could eat this whole thing guilt free? Would you get a t-shirt? Prepared by Dovilio Nardi, Andrea Mannocchi, Marco Nardi, Matteo Nardi and Matteo Giannotte, this pizza has a bigger plan. This pizza was named Ottavia after the first Roman emperor Octavian Augustus. The purpose of this pie was to spread the message to the world about the importance of health conscious food choices … and this pizza party just got serious.


Largest Chocolate Truffle

Largest Chocolate Truffle

Who: Mirco Della Vecchia

What: 1,768 pounds

Where: Italy

The largest chocolate truffle weighed in at 1,768 pounds of pure gluttony. Dark chocolate, Amarena cherries, cream and a dream made this creation come to life. Now this is how you get chocolate wasted.


Largest Fruit Cobbler

largest fruit cobbler

Who: Hampton Inn of Ruston

What: 2,251 pounds

Where: United States

What does one do with 819 pounds of peaches, 454 pounds of sugar and 312 pounds of butter?  Make a colossal peach cobbler for the Annual Louisiana Peach Festival in Ruston, Louisiana.


Largest Fruit Salad

Largest Fruit Salad

Who: Spar Österreichische Warenhandels AG

What: 19,158 pounds

Where: Austria

If only it were deeper — so we could swim in it. The largest fruit salad weighed 19,158 pounds. A lot of fruits were in attendance.


Largest Tiramisu

Who: Latte Blanc, Uova Pascolo, Caffe Toto, Despar, Associazione Cons.erva

What: 3,015 Kilograms

Where: Italy

This is what an adult slip n’ slide should look like … made with Zabaione cream, coffee, mascarpone, cream, Sovoiardi biscuits, sugar, cocoa and whipped cream. Plan of action: face-first.


Largest Falafel

Largest Falafel

Who: Landmark Amman Hotel & Conference Center

What: 164.80 pounds

Where: Jordan

Opa! The largest falafel weighed in at 164.80 pounds and was prepared by ten chefs using the traditional recipe of chickpeas, parsley, and coriander with mixed spices. It took 25 minutes to deep fry this bad boy and was later served to 600 hotel guests. I only hope they had enough tzatziki for everyone.


Largest Crab Cake 

Largest Crab Cake

Who: Handy International Incorporated

What: 300 pounds

Where: United States

The largest crab cake weighed in at 300 pounds of fresh Maryland blue crab meat. I’d imagine that anyone allergic to shellfish were evacuated from the city leading up to the event. And that EpiPens were in everyone’s goodie bags.

Disclaimer: Records change on a daily basis. || Photo Credit: Guinness World Records


Pillsbury Rolls Out S’mores and Molten Lava Cake-Stuffed Cookies


Dessert stuffed cookies are nice in theory, until you try them yourself and end up with undercooked insides and burnt outsides worthy of the worst of the worst Pinterest fails round-up. Thankfully, Pillsbury feels our #nailedit pain, and has just released an easy, ready-to-bake line of cookies with the nifty dessert filling already inside.

There are two offerings in the current line-up: S’more Sensation, which is a graham cracker cookie stuffed with melted marshmallow and chocolate chips and covered in chocolate drizzle, and Molten Fudge Cake, a chocolate cookie stuffed and drizzled with even more chocolate.


Minus a lackluster graham cracker flavor and running chocolate icing, theimpulsivebuy reports the s’more cookies are “a worthy addition to the ever-growing array of campfire-inspired sweets that arrive this time each year,” with “a more enjoyable crust than the ubiquitous S’mores Pop-Tart and a fresher, more authentic s’mores flavor than cereal or prepackaged cookies.”

Best of all, “you might even be able to pass them off as homemade*.”

*assuming you don’t somehow burn down the house of course


Upgrade your s’more using Rice Krispies Treats


Recipe Dude Foods


S’more Bacon Waffle Dusted with Powdered Sugar

smore waffle sandwich

Shot by Charisma at Bruxie


S’maffle, Half a Waffle with Melted ‘Mallows and Chocolate


via Thrillist


How to Make Butterscotch S’more Blondies

butterscotch bars

Move over pumpkin-flavored ho-hum,  Butterscotch S’more Blondies have arrived. These crispy, chewy, light and airy bars are what would happen if a blondie and a s’more had a baby, and then filled that baby to the top with butterscotch.

Add some chocolate chips and gooey marshmallows and they become absolutely irresistible. They are the perfect fall treat, with a warm color and s’more flavor, and only take 10 minutes to make.  You could also use these as a vessel for any of your leftover Halloween candy.

I hear that’s a thing, “leftover candy,” though I’ve never witnessed it myself.

butterscotch bars 2

Butterscotch S’more Blondies

Printable Recipe ]


  • 1 cup butterscotch chips
  • ½ cup unsalted butter
  • 1 ½ cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 ½ cups mini marshmallows
  • 2 cups semi sweet chocolate chips

Here’s How to Make It

  1. Preheat oven to 350° and prepare a 9 x 13-inch pan for baking. (Line with foil or parchment and spray with baking spray.)
  2. In a large saucepan over medium-low heat, melt together the butterscotch chips and butter, stirring constantly.  Once mostly melted (it will not be completely smooth), set aside to cool.
  3. While the butterscotch mixture is cooling, whisk together the flour, brown sugar, baking powder, and salt in a medium bowl.
  4. Mix the vanilla and eggs into the cooled butterscotch mixture (you can mix it right in the pan), stirring well.  Add the flour mixture and stir to combine.  Gently fold in mini marshmallows and chocolate chips, stirring just until combined.
  5. Spread batter into prepared baking pan and bake for 20 to 25 minutes, until a toothpick comes out mostly clean.  The edges should be lightly browned, but the center does not have to be completely set, the bars will firm up more once they cool.

Adapted from A Farmgirl’s Dabbles ]


Make this S’mores Icebox Cake, aka ‘Marshmallow Lasagna’


It’s summer, which means you need s’more recipes. (Couldn’t help it on that one.) Because who can say no to s’mores?

Not this girl.

The best part is that you can make them from the comfort of the great indoors.

For this recipe, we keep our roasted marshmallows and layer them with graham crackers, whipped cream, and chocolate pudding.


After we layer our ingredients, we use the magic of the refrigerator to turn those crunchy grahams into soft layers of cake. It’s like biting into sweet, toasty little clouds in between layers of chocolate and graham.

Like I said, magic.


S’mores Ice Box Cake

Makes 1 (9×5 inch) cake

Printable Recipe

  • 2 ¼ graham sheets per layer (1 sleeve total), 1 cracker reserved for crumbling
  • 1 ¾ cups milk
  • 1 (3.5-ounce) package chocolate pudding (I used this one)
  • 4 ounces cream cheese (optional)
  • 2 cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup + 1 Tablespoon powdered sugar, separated
  • 1 cup mini marshmallows, toasted if you’re feeling motivated; 2 Tablespoons reserved
  • 1 Hershey bar, chopped

1. Whisk pudding mix and milk in a medium bowl until thickened, about 5 minutes.  Place in fridge to thicken up, at least another 5 minutes.

2. Make whipped cream:

In a small bowl, whip cream cheese with 1 tablespoon of powdered sugar until smooth and creamy.  In a large bowl, whip heavy cream until thickened. Add ¼ cup powdered sugar and vanilla extract and continue to whip until it reaches firm peaks.  Gently fold cream cheese into whipped cream and stir to combine.  Refrigerate until ready to use.

Note: I added cream cheese to my whipped cream since it helps “stabilize” the whipped cream.

3. Toast your marshmallows (if desired, trust me, you desire). I used this adorable handheld torch that the BF got me for Christmas.

4. When ready to assemble, layer your cake starting with graham crackers, then whipped cream, mini mallows, and chocolate. Some icebox cake recipes tell you to start with a thin layer of whipped cream (like lasagna has you start with a layer of sauce).  This is optional, but will help your bottom layer to soften faster.  I prefer to skip this step and not have my bottom layer glue itself to my serving platter, but to each his (or her) own.

A 9×5 cake will require each layer to have 2 1/4 sheets of graham crackers.


Repeat your layering until you reach the top (3 layers in all, of course you could make it taller with extra grahams. There was plenty of whipped cream and pudding left over).


5. Spread whipped cream over sides as well, if you would like a fully-frosted cake, or leave the sides unfrosted for a more whimsical look. Sprinkle with chopped Hershey’s, mallows, and graham crumbs.  Chill for at least 4 hours to allow grahams to magically turn into cake.