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Marshmallow Madness!: Dozens of Puffalicious Recipes Hardcover – February 28, 2012
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“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.
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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.
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.
The author utilizes a technique with which I was unfamiliar. It is quicker and easier than the method I had previously used. This author uses gelatin; not egg whites. She's got the process divided into three parts: Melting the gelatin (the bloom); creating the syrup, and "mallowing" (putting it all together). She incorporates flavoring in all three steps. Dividing the process into three steps seems to help simplify the recipes for me.
I got interested in making marshmallows after reading an article in one of the cooking/food magazines several years ago, and I'd been using those few recipes with my own variations to make marshmallows for my Christmas cookie trays. I liked the variety that the marshmallows provided. But the process was time-consuming. Now, with these new recipes, I might just become a marshmallow-makin'-fool!
And, last but not least: You've got to just love the puffy hard cover of the book!