The mallow is native to Asia and Europe and has been naturalized in America. The Egyptians squeezed sap from the mallow plant and mixed it with nuts and honey. However, no one knows what the candy looked like in those times.
The French introduced to marshmallow in the early 1800s. (They certainly needed a sweet and homey treat after 15 years of Napoleonic wars....) Owners of small candy stores whipped sap from the mallow root into a fluffy candy mold by hand. The stores had a hard time keeping up with demand. So they created molds from modified cornstarch and replaced the mallow root with gelatin. This is the product we still enjoy today.
Marshmallows were introduced in the US during the early 1900s and became really popular in1948, when Alex Doumak invented a new extrusion process. As a result, they became very easy and inexpensive to produce, turning them into one of our favorite snacks.
Today, Americans are the main consumers of marshmallow - we buy more than 90 million pounds annually :)
But times are a-changing...
A recent survey from the International Food Information Council says that 70% of Americans are attempting to cut back on sugar intake. And how obvious did this become when we were confronted with it ourselves! Very. Listen to that:
"Once upon a time in December 2011, I was helping out at Caffex’s demo stand in a Whole Foods Market. Caffex is our sister company. They make the first truly delicious high energy snacks in the form of gourmet marshmallows! Imagine double coffee, espresso, chocolate, mocha, and tea in a mallow to take wherever you go and keep you alert for hours when you need it most. No spilling. No scalding. All marshmallow goodness. That’s CaffeMallows™ from Caffex.
Sampling was proceeding apace and along with the compliments came the question: “Are these made with sugar?” from quite a few people. After a while June, Caffex’s marketing maven, turned to me and said: “Can you make marshmallows without sugar?”
Yes. There are marshmallows already, made with isomalt, specifically for diabetics. Isomalt is a type of sugar alcohol composed of two simple sugars: glucose and mannitol. A great tasting sugar-free sweetener , but it has one very significant drawback. Like most sugar alcohols, it can cause gastric distress, including flatulence and diarrhea, which most certainly limits its appeal.
With isomalt being unacceptable,, our team labored feverishly for over two years, to develop much, much, much better products: CannaMallows™ and CreamMallows™, made with what else - our Sugarlesse™.
Not only do CannaMallows™ give you 25mg CBD in a mallow - they do it with no bitterness. Another first in the world of cannabis - actually hemp CBD - edibles!
We'll have an amazing line of up to four flavors for our marketing tests and launch in early fall. FREE SAMPLING will be a highlight of these events in the San Francisco Bay Area, so check back with us here for our schedule :)