Marshmallow is a soft, sweet confection made from sugar, corn syrup, and gelatin, often extruded into a light, spongy cube or pillow and toasted for flavor. The term can also refer to the marsh plants (in origin), but in modern usage it denotes the candy. It is typically eaten as a treat or used in desserts and hot cocoa.
"I stirred a marshmallow into my hot chocolate for extra creaminess."
"She squeezed the marshmallow onto the s'more, watching it melt slowly over the fire."
"The recipe calls for crushed marshmallows to top the chocolate brownie."
"During Halloween, kids collected bags of marshmallows for roasting."
Marshmallow originates from the mallow plant, genus Althaea, whose root extract was historically used for medicinal and soothing properties. The word marshmallow first appeared in English in the 16th century, derived from marsh (the habitat where the marsh mallow grows) and the plant name mallow. Historically, the treat began as a lozenge made from mallow root sap, honey, and nuts used by ancient Egyptians and later by Greeks and Romans for medicinal purposes. By the 19th century, confectioners in France and Britain started whipping the soft mallow sap with sugar to create a fluffy candy. In modern times, most marshmallows are made without mallow root, using gelatin, corn syrup, and egg white or soy-based proteins to achieve their light, airy texture. The term has broadened to denote the classic white, square pillow of甜, which is now typically produced by machines, extruded into molds, and sometimes coated in cornstarch to prevent sticking. First known use in print: 1598, with references to the plant and lozenges; the candy usage intensified in the 1800s with innovations in confections and the introduction of vanilla flavor and toasted varieties.
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Words that rhyme with "Marshmallow"
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Marshmallow is pronounced as /ˈmɑrʃˌmæloʊ/ (US) or /ˈmɑːʃˌmæləʊ/ (UK/AU). The primary stress falls on MARSH, with a secondary stress on MAL. Start with the “marsh” syllable, then glide into the “mallow” portion, making sure the second syllable has a clear, short /æ/ sound and the final /oʊ/ or /əʊ/ glide. Listen for the light, almost silent second syllable in rapid speech.
Common errors include saying the second syllable as /mæl/ with a heavy emphasis, or merging /ʃ/ and /m/ too closely so it sounds like /ˈmɑrʃ mæloʊ/; another mistake is mispronouncing the final /oʊ/ as a short /o/ or an /ə/ vowel. Correct by maintaining a clear /æ/ in the second syllable and finishing with a full /oʊ/ glide. Emphasize distinct syllables: MARSH- MALL-OW, not MARSH-MA-LOW.
In US English, you have /ˈmɑrʃˌmæloʊ/ with rhotics and a clear /oʊ/ at the end. UK English typically uses /ˈmɑːʃˌmæləʊ/ with non-rhoticity and a chewier /əʊ/ in the final syllable. Australian English is similar to UK, often with a slightly tighter jaw and a longer /ɔː/ or /əʊ/ depending on speaker, but still no rhotic /r/ in non-rhotic contexts. The first syllable has strong /ɑː/ quality in all, but vowel length and rhotics differ.
The difficulty lies in the two-stress pattern and the consonant cluster at the start (marsh), followed by the light, unstressed second half (mallow). Learners often misplace stress or reduce the second syllable too much, turning /ˈmɑrʃˌmæloʊ/ into /ˈmɑrʃmæloʊ/ or /ˈmɑrʃmæləʊ/. Additionally, transitioning from the /ʃ/ sound into /m/ can blur without careful mouth shaping, and the final /oʊ/ glide should not become a clipped /o/.
Marshmallow uniquely combines the “marsh” onset with a distinct “mallow” suffix that includes an unstressed middle syllable; the vowel in the second syllable is /æ/ for most speakers, which can be challenging for learners who merge it with a more open or lax vowel. Keeping a crisp /æ/ and avoiding vowel reduction in the second syllable helps maintain the candy’s recognizable pronunciation.
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