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Marshmallow Madness!: Dozens of Puffalicious Recipes Hardcover – February 28, 2012


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Marshmallow Madness!: Dozens of Puffalicious Recipes + Chicago Metallic Marshmallow Collection Perforated Cutting Wheel for Non-Stick Surfaces + Chicago Metallic CMB040 Marshmallow Collection No-Bake Collapsible Pan with Cutting Gridlines, 9 by 13-Inch
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Product Details

  • Hardcover: 96 pages
  • Publisher: Quirk Books (February 28, 2012)
  • Language: English
  • ISBN-10: 1594745722
  • ISBN-13: 978-1594745720
  • Product Dimensions: 8.4 x 7.2 x 0.9 inches
  • Shipping Weight: 1.2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.6 out of 5 stars  See all reviews (65 customer reviews)
  • Amazon Best Sellers Rank: #53,487 in Books (See Top 100 in Books)

Editorial Reviews

Review

“I love this cover!!! Love it. I want to wallpaper my kitchen in it! All I know is marshmallows will be happening soon. I just need a better candy thermometer first and then look out.” —Bakerella

“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

About the Author

Shauna Sever writes the popular baking blog Piece of Cake and is a host and reporter for food-related television. She also runs Bake Sale Bakery, a dessert catering business in San Francisco, where she lives with her husband and daughter.

More About the Author

Shauna Sever-cookbook author, baking blogger, television and radio host, and mom of two-is The Next Door Baker. With her easy, fun, and accessible approach to baking, Shauna gives you the know-how to pull together simple, crave-worthy recipes that are good for the soul and get people talking.

With two successful cookbooks in print ("Marshmallow Madness!" and "Pure Vanilla") and a third to be published by HarperCollins in Spring 2015; Piece of Cake, an award-winning baking blog; numerous television and radio appearances; and recipes and expert baking tips featured in publications like O Magazine, USA Weekend, Women's World, Fine Cooking, and more, Shauna is matching her skills and her passion to make baking accessible to everyone.

As a home baking expert, she's appeared on Food Network, Better TV, Good Day L.A., WGN Chicago, and many more. Her baking-related videos for outlets such as CHOW.com, eHowFood, and Kin Eats have attracted more than 850,000 views. She currently pops into more than 20 million homes each week as the host of "Cooking Light" on Portico TV, and can be heard regularly on the radio in the Bay Area, guest co-hosting as the "Official Baker" of "Cooking with Ryan Scott".

Before pursuing a career in food, Shauna graduated with a degree in Journalism from Bradley University in Peoria, Illinois. After working as a television host and entertainment correspondent for the likes of Extra, TV Guide Network, and Reelz Channel and interviewing countless celebrities on the red carpet and beyond, she followed her sweet tooth into the world of baking and desserts. Soon after, she launched her blog and became a recipe writer for a Michelin-starred chef, and continued on as a TV host for food-related segments.

When not writing, baking, or spending time with her husband and their little girl and baby boy, Shauna can be found hunting for great pastries and kitchen gadgetry, and running the hills of San Francisco. She covets bowls that nest, cookbooks old and new, hot coffee and cold cocktails, laughing so hard that no sound comes out, and singing loudly to classic rock.

Customer Reviews

The directions were very easy to follow.
R. Toole
Love the puffy cover and editorial approach (Marshmallow Madness / March Madness reference in table of contents is very creatively executed).
Harvey Morris
I started by just making the vanilla marshmallows, but I can't wait to try out all of the different flavors!
Brenna

Most Helpful Customer Reviews

54 of 54 people found the following review helpful By A. Bright on March 7, 2012
Format: Hardcover Verified Purchase
If you make and share anything from this book, prepare to be overwhelmed with people asking you things like, "you can make marshmallows at home?", "how did you do this?!", "how is it possible that these are so much better than marshmallows from the bag?!"...

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.
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43 of 44 people found the following review helpful By Shala Kerrigan TOP 100 REVIEWERVINE VOICE on March 15, 2012
Format: Hardcover
If you've ever had a fresh, made from scratch marshmallow, you know the flavor and texture is so different from the store-bought bags that it's like a different food entirely. The fresh one, that's what a marshmallow should be.

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.
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8 of 8 people found the following review helpful By Samomom on January 23, 2013
Format: Hardcover Verified Purchase
I don't purchase as many cookbooks as I would like because I usually feel that they aren't worth the 3-4 decent recipes I get out of them, but I am glad I made this purchase. Sometimes it's nice to have the book in hand rather than searching the net for good recipes and let's face it, this book is just cute.

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!
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8 of 9 people found the following review helpful By BB on May 17, 2012
Format: Hardcover
So, I never thought that I needed to learn to make marshmallows. A. I don't love marshmallows from the bag, and B. It had to be hard, right?

Well, turns out...homemade marshmallows are DELICIOUS and nothing like those things you had a camp to make s'mores.

Shauna walks through every step, I really felt like she was holding my hand, and she makes making marshmallows FUN!!! Not to mention, the flavors she comes up with?!? I want to make every.single.one. I received my book YESTERDAY and have already started.

Think you don't need, or can't make, homemade marshmallows? You're wrong. You need this book.
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