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Shauna Sever

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

by Shauna Sever (Author), Leigh Beisch (Photographer)

268 ratings

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If you've never tasted a fresh, homemade marshmallow, are you in for a treat! Marshmallow Madness! shows how to whip up dozens of fluffy, puffy flavors--from Strawberry and Vanilla to Buttered Rum, Root Beer Float, Maple Bacon, and more. Author Shauna Sever also includes easy recipes for homemade graham crackers, drinks for mallow dunking, and a host of irresistible desserts, including Lemon Dream Whoopie Pies, Blonde Rocky Road, and S'mores Cupcakes.

Print length

96 pages
Language

English
Publisher

Quirk Books
Publication date

February 28, 2012
Dimensions

7.74 x 0.87 x 8.78 inches
ISBN-10

1594745722
ISBN-13

978-1594745720
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Alex Hoffler
89
Hardcover
37 offers from $4.09
Shauna Sever
54
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62 offers from $2.59
Ross O'Brien
52
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Eileen Talanian
51
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30 offers from $2.03
Shauna Sever
180
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68 offers from $2.22
Paige Couture
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27 offers from $3.02

Alex Hoffler
89
Hardcover
37 offers from $4.09
Paige Couture
29
Hardcover
27 offers from $3.02
Ross O'Brien
52
Hardcover
24 offers from $7.00
8,429
in Gelatins
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Frequently reordered in Gelatins
Shauna Sever
180
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68 offers from $2.22
Eileen Talanian
51
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30 offers from $2.03

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.

Excerpt. © Reprinted by permission. All rights reserved.

Table of Contents

INTRODUCTION: “Wait, You Can Make Marshmallows?” 5
THE CLASSICS: Vanilla and Chocolate Marshmallows 15
Classic Vanilla 16
Chocolate Chip 17
Torrone 17
Cookies ’n Cream 17
Homemade Mini Marshmallows 17
Deeply Chocolate 18
Chocolate-Peppermint 18
Mocha 18
Chocolate-Filled Vanilla 19
Kahlua-Filled Marshmallows 21
Jam-Filled Marshmallows 21
Rose-Filled Marshmallows 21
Candy Bar Marshmallow Bites 21
Chocolate Malt 22
Guimauve 24
Vegan Vanilla 25
Homemade Marshmallow Crème 26
Homemade Graham Crackers 27
FRESH AND FRUITY: Adding Twists of Flavor with Fruit Purees, Juices, and Oils 29
Concord Grape 30
Apple-Cinnamon 30
Strawberry 32
Raspberry or Blackberry 32
Keeping It Real with Natural Fruit Flavors 33
Key Lime Pie 34
Lemonade 34
Creamsicle 36
Playing with Essential Oils 36
Pumpkin Spice 37
Honeyed Apricot 39
Banana 39
Tricks for Fancy Marshmallow Shapes 41
Layers 41
Lollipops 41
Twists 41
HAPPY HOUR: Cocktail-Inspired Marshmallows 43
Margarita 44
Buttered Rum 46
Fuzzy Navel 47
Tips for Mallowing with Booze 47
Crème de Menthe 48
Malibu 50
FOR THE MALLOW CONNOISSEUR: Gourmet Flavors and Textures 53
Maple-Bacon 54
The Elvis 54
Pineapple-Rosemary 56
Spiced-Cherry 57
Steeping in Flavors 57
Sea Salt Caramel Swirl 58
Salted Peanut 60
Sweet and Salty 60
Mallows in the Raw 61
Mango-Chile-Lime 62
Aztec Chocolate 62
Fluffy Puffs for Gifting 63
Hot Cocoa Jars 63
Marshmallow Candy Box 63
S’mores Kit 63
KIDS IN A CANDY STORE: Fun Flavors for Kids of All Ages 65
Kool-Aid 66
Fluffernutter 68
PB&J 68
Root Beer Float 69
Ginger Ale 69
Bubble Gum 70
The Sweet World of Candy Oils 70
Birthday Cake 72
Red Velvet 72
Mallow Cones 74
It’s a Marshmallow World: Sweet Crafty Ideas 76
Blooming Flower Garden 76
Malloween Graveyard 77
Marshmallow Snowmen 77
Mini Mallow Wedding-Cake Favors 77
Mallow Chicks 77
FLUFFY, PUFFY DESSERTS: Sticky, Gooey Treats Made with Mallow 79
Ambrosia Cake 80
Lemon Dream Whoopie Pies 83
S’mores Cupcakes 85
Chocolate-Marshmallow Roulade 87
Minty Mallow Cookie Sandwiches 88
White Chocolate Malt Crispy Rice Treats 90
Manipulating Your Mallow 90
Ballpark Popcorn Balls 91
Blonde Rocky Road 92
Desserts Made Drinkable 94
Malted White Hot Chocolate 94
Ultimate Hot Chocolate 94
Sassy Spiced Hot Chocolate 95
Five-Spice Vanilla Milk 95

Index 96

Product details

Publisher ‏ : ‎ Quirk Books (February 28, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 96 pages
ISBN-10 ‏ : ‎ 1594745722
ISBN-13 ‏ : ‎ 978-1594745720
Item Weight ‏ : ‎ 1.13 pounds
Dimensions ‏ : ‎ 7.74 x 0.87 x 8.78 inches

Best Sellers Rank: #561,079 in Books (See Top 100 in Books)
- #150 in Confectionary Desserts
- #596 in Party Cooking
- #958 in Cooking for One or Two

Customer Reviews:
268 ratings

About the author

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Shauna Sever

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Shauna Sever is a cookbook author, TV and radio contributor, and a daughter of the great Midwest. As a writer, Shauna’s work is best defined by several baking-centric cookbooks. Her fourth book, Midwest Made, will be published in October 2019. She has also contributed food stories, recipes, and expert tips for numerous outlets including The Wall Street Journal, USA Today, Food52, Bon Appetit, The Kitchn, Family Circle, Real Simple, Midwest Living, Fine Cooking, Food and Wine, Bake from Scratch, O Magazine, and many more. She began developing and writing recipes when she launched her award-winning baking blog Piece of Cake in 2007.

Shauna’s career began in broadcast journalism, and branched out into a former life as an entertainment news host and reporter. Though she now talks about pie instead of Hollywood, she uses the same skill set for her regular television appearances, which include the TODAY Show and Food Network, and on-camera branded content. She also sits behind the microphone as a contributor for the beloved and long-running public radio show The Splendid Table, for which she was nominated for an IACP award in 2017.

After more than 12 years of California living, Shauna, her husband, and their two sweet-toothed kids returned to her hometown of Chicago, where she now bakes, writes, and is always on the hunt for great old-school Midwestern bakeries. She covets vintage bakeware, 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

5 star		78%
4 star		15%
3 star		6%
2 star 0% (0%)		0%
1 star		1%

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Kitty Kellie

Following Directions Precisely Does Not Guarantee Perfect Results

Reviewed in the United States on February 19, 2020

Verified Purchase

Up front, this is a beautiful and very inspiring book, however, some recipes may need some rework and testing in my humble opinion. I have been making divinity candy for nearly 2 years and wanted to try something new to add to my product line so I tried the Guimauve (French Marshmallow) recipe. That said, it is safe to say I can speak with some experience about how tricky meringue based confections can be.

This is a beautifully laid out book. Gorgeous, inspiring photos that make you want to try everything. I don't wonder how many of these recipes are actually tested (maybe more than once) before making it into print. I have made the Guimauve 3 times now and after a few days, the marshmallows became a sloppy, wet mess with severe crystallization every time. The author describes under whipping as a possible culprit for this type of failure but I know how meringue is supposed to look and I don't believe whipping time was the issue. As is, I would say this recipe is better suited to a marshmallow fluff and great for frosting your cupcakes, beyond that, baker beware.

After trying another very similar recipe that looked to be about double this recipe (with a couple of exceptions), I am happy to report perfect marshmallow. The differences between the failed recipe in this book, which I will call MM Recipe and the one I ultimately had success with, which I will call Successful Recipe, appear below:

Observation 1
MM Recipe:
4 1/2 teaspoons unflavored gelatin bloomed in 1/2 cup water

Successful Recipe:
3 tablespoons gelatin bloomed in 1/2 cup of water.

Analysis: The successful recipe uses less water per teaspoon of gelatin. This makes me think the MM recipe has too much water in it, which may have prevented my guimauve from setting properly.

Observation 2
MM Recipe:
1 cup granulated sugar

Successful Recipe:
1 1/2 cups granulated sugar

Analysis: The successful recipe, even though most of the ingredients in it are double what is called for in the MM recipe, uses only 1.5 times the amount of sugar called for in the MM recipe instead of 2 times. It is possible that the granulated sugar amount in the MM recipe could be decreased to 3/4 cup of sugar in order for the corn syrup to effectively interfere with and prevent later crystallization? My sloppy, crystalline mess says very likely yes.

While both recipes call for bringing the syrup to 240 degrees, I have seen other recipes that say to boil the sugar syrup to 250 when making marshmallow.

I'm just sayin' that every time I made the MM guimauve recipe from this book while following the recipe instructions and even doing nothing different except boiling the sugar to 250 instead of 240, it failed. You do the math! Doh! I think I just did. Best of luck to you! As for me, I'll be sticking with the free YouTube recipe that so far has had a 100% success rate and building on that using some of the creative and wonderful ideas for flavoring offered up in this book.

21 people found this helpful

Helpful

Samomom

Great purchase, loads of eye candy photos

Reviewed in the United States on January 23, 2013

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! One person obviously can't follow a simple direction if they were cooking a syrup and saving it for use days later. That doesn't warrant a 1 star review if you can't follow basic instructions. The other 1 star review was just weak! The person claims to be a professional chef and instructor and can't teach his/her students because the recipes aren't converted into metric measurements. Please!! This is a book for the US based home candy maker, not a professional kitchen. I spent 16 months at a very well known culinary academy and we were taught how to convert a recipe. It's called simple math.

24 people found this helpful

Helpful

Making Marshmallows at home!

Reviewed in the United States on May 10, 2020

Verified Purchase

Who really likes Kraft jet puffed marshmallows for anything but roasting over a campfire or making a s’more? How many people even know you can make marshmallows at home, how good they are, and how easy it is? And after you learn the basic method in this book, it is easy to experiment and come up with new recipes. This book is not too long, it is very entertaining to read, it is beautifully illustrated, and it can help you become a marshmallow expert in a relatively short period of time.

Since reading this book and experimenting a little, I have used pure honey, boiled it to softball stage (not using a candy thermometer) and turned it into fragrant and great tasting honey marshmallows. I’ve boiled pure maple syrup with a few tablespoons of bourbon, the alcohol boils off, but the flavor remains, to create the best tasting bourbon maple marshmallows. I’ve made keto marshmallows using allulose sweetener that also turned out great. And in a marriage of pectin and gelatin, in the last minute of whipping the marshmallow fluff before letting it set, I’ve added Smuckers Red Raspberry Preserves to make great tasting Red Raspberry marshmallows. This book is a wonderful and inspiring introduction to the craft of marshmallowing!

5 people found this helpful

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Top reviews from other countries

Corinne

great

Reviewed in the United Kingdom on February 19, 2013

Verified Purchase

easy to follow recipes and ideas, love making my own, especialy the marshmellow lollies, therse look great with a sweet table, so much better than bought marshmellows.i cant wait to do more sweet tables as these home made mellows look great

3 people found this helpful

Caroleanne36

Beautiful recipe book

Reviewed in the United Kingdom on April 1, 2015

Verified Purchase

I've yet to try any of the recipes as you need a jam thermometer to make these recipes but they all look amazing. Would recommend!

Jacdotbee

Lots of lovely ideas

Reviewed in the United Kingdom on February 6, 2014

Verified Purchase