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Marshmallow Madness!: Dozens of Puffalicious Recipes Hardcover – February 28, 2012
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“Fresh homemade marshmallows require just a few ingredients and put the jet-puffed varieties to shame. If you’re sweet on them, the new Marshmallow Madness! . . . guides you through an array of fluffy treats, from chocolate malt to Key lime pie.” —O, The Oprah Magazine
“This is an irresistible book, recommended for all cooks with a sweet tooth.”—Library Journal Xpress
“...filled with fun projects, from S'Mores Cupcakes to Bubble Gum Marshmallows.” —Epicurious
“Shauna Sever is helping to lead the puffy revolution.”—San Jose Mercury News
“Marshmallow Madness! is as cute as, well, a marshmallow.”—Pittsburgh Post-Gazette
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Top Customer Reviews
My favorite thing about the book is that there is absolutely no ambiguity. The author tells you what brand of ingredients were tested, what she recommends, the exact temperatures required, which mixer setting to use and for how long. None of that, "mix on medium until it looks like some obscure substance you're not familiar with as a comparison." These details make the recipes so foolproof and will give you amazing results even on your first batch!
The book itself is also just so charming. The front and back covers are squishy, the images are beautiful and full of vibrant colors, the writing is witty and sweet. The recipes range from vanilla, which is simply amazing, to creative combos like maple bacon marshmallows - how fun! The book also includes a section of desserts that utilize marshmallows as a component if you're not into eating an entire pan of marshmallows... Not that there is anything wrong with that.
Shauna Sever starts her book with an introduction to the key ingredients, sugar, gelatin, water, salt, vanilla extract , coating and corn syrup. The corn syrup is used for consistent results in small amounts, substitutes can be tries and she suggests a few. I used an organic non-HFCS type that has worked well for me in the past, golden syrup would probably work as well. The coatings are the powders you cover the finished marshmallows in to keep them from sticking.
Then the tools, including tips on how to calibrate your candy thermometer and why you need a stand mixer.
She also explains how the recipes are broken down, starting with the "bloom" which is the process of blooming the gelatin, the syrup, which is what the candy is made from, and the mallowing, which is where you start mixing your bloom and syrup into a gorgeous mass of marshmallows, and the ingredients you might mix in at this point.
Then you get to the good stuff. The recipes. Almost all the recipes have variations listed as well.
She starts with nice, basic marshmallows. Vanilla, chocolate and filled marshmallows. She also includes a vegan recipe and one that uses egg white meringue. The meringue is my favorite for it's light, fluffy incredible texture. Also a recipe for the best marshmallow creme ever. It's the recipe I'll use most since it's very simple to make, and tastes amazing. She suggests it for frostings and fillings. I recommend it with peanut butter on crackers. She also has 2 recipes for graham crackers, one of them is gluten free and vegan.Read more ›
Last night I made Passionfruit marshmallows. This particular recipe variation isn't actually in the book, but I based it on the Strawberry recipe and got great results. I'll admit, I was a bit wary of how they were going to turn out based on two factors. One, I have never made marshmallows with dividing the corn syrup like this book calls for. Then I wasn't sure if the amount of Passionfruit puree was going to be too acidic or watery. My fears were cast aside when this morning I turned out a nice pan of amazing treats! The tartness of the Passionfruit(Bioron brand)is amazing with the sweetness of the marshmallow.The texture of this marshamallow recipe is just perfect.
One thing that my husband pointed out in reading the recipe to me as I was keeping watch on the bubbling syrup was a slightly confusing reference regarding the bloom and gelatin. The recipes are broken down into Bloom, Syrup and Mallowing.I added the gelatin to the fruit puree which is now called the Bloom, but when the directions call for melting the gelatin in the microwave for 30 seconds to soften, my husband stopped and asked if I had already added the gelatin to someting. He pointed out that it should have been referred to as the Bloom. I could see how this could confuse someone. Once the gelatin has been added to a liquid, the remainder of the recipe it should be referred to as the Bloom.
I had to laugh at the two 1 star reviews. Come on people!Read more ›
Most Recent Customer Reviews
As a marshmallow aficionado with a highly developed palate for marshmallows, it is my expert opinion that the recipes in this book make the best marshmallows ever. Read morePublished 1 month ago by Ashfault
I got lots of fun ideas from this. Some of the recipes seems a little repetitive, but overall a great book.Published 2 months ago by mychele76
This is a fun cookbook on how to make marshmallows and it makes it so easy to do. I have enjoyed making these and ventured into more complicated marshmallows and have discovered... Read morePublished 4 months ago by Amazon Customer
I had this book for over a year now and have made plain marshmallows to boozy marshmallows and the treats and cakes in between. My family cannot get enough. Read morePublished 5 months ago by A.D Hart
Gave this to a friend for Christmas, and he had a blast making these! Nice to branch out from cookie and cake books.Published 6 months ago by Sharona
Great book! Had been making marshmallows for a while before this, but Shauna has great tips and ideas to elevate simple vanilla marshmallows. Yum!Published 6 months ago by Alicia