3 of 3 people found the following review helpful
Cute book, clever ideas,
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This review is from: Marshmallow Madness!: Dozens of Puffalicious Recipes (Hardcover)
Ever since making a recipe from Martha and experiencing how amazingly light, fluffy, and flavorful homemade marshmallows can be, I've been a convert - and overall, the recipes in this book don't disappoint. I've made several of the flavors so far (salted caramel and layered marshmallows with peanut butter and grape jelly) and they've all been fantastic. My only issue is that I've had some difficulties with the consistency/curing of the marshmallows. The author tells you to spray the pan you're using with nonstick spray, but I've found that this makes my mallows oily and seems to prevent them from curing entirely; I prefer Martha's method of coating the bottom of your pan with confectioner's sugar. (Another difference - Shauna tells you to use cornstarch as the coating, but I've always used confectioner's sugar.) Also, with the swirled marshmallow recipes (like the salted caramel), if you don't mix enough of the marshmallow batter with the "mix-in", that part of the marshmallow won't cure - I found this out the hard way when I cut into my marshmallows and they were gooey and not set (but still delicious).
Overall, I would recommend this book - and that everyone make some homemade marshmallows immediately!
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Showing 1-4 of 4 posts in this discussion
Initial post: Jul 5, 2012 10:47:31 AM PDT
Hi! Thanks so much for your thoughts on the book--I'm so glad you've been working with it! Two quick notes that I hope will make your mallowing life more enjoyable. In looking through the frontmatter (highly recommended before beginning!), there are notes about pan preparation. I do prefer nonstick spray as an easy way to prep your pan or mold, and the trick is to lightly spray it, then follow up with a bit of paper toweling to rub the spray all over the pan and get rid of any pooling of beading of oil--this will make the marshmallow release cleanly, without any excess oiliness. (It should not be as greased as you would do for a cake or baked good.) As for the coating, all of the recipes use what I call Classic Coating, a mixture of 1 1/2 parts confectioners' sugar and 1 part cornstarch. You could use all one or the other for coating, but I find this mixture strikes a nice balance of taking care of stickiness without making the finished mallows overly sweet. Hope that helps!
Posted on Oct 8, 2013 11:48:33 AM PDT
It doesn't sound like you are reading the entire recipe or the book. The instructions ask you to remove excess baking spray, and the suggested coating is 3:2 10X sugar to cornstarch... which was too sweet for me so I knocked it down to ~1:1. A simple adjustment.
Posted on Nov 19, 2013 4:28:47 AM PST
I prefer using a 1:1 mixture of powdered sugar and potato starch for the coating. Seems to have a slightly smoother mouth-feel. Potato starch can be found in the baking aisle in most supermarkets; sometimes called potato flour. Just a suggestion!
In reply to an earlier post on Nov 19, 2013 3:24:29 PM PST
good idea, JB i will try that
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