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Marshmallow Madness!: Dozens of Puffalicious Recipes, by Shauna Sever
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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.
- Sales Rank: #91447 in Books
- Published on: 2012-02-28
- Released on: 2012-02-28
- Original language: English
- Number of items: 1
- Dimensions: 8.78" h x .87" w x 7.74" l, 1.13 pounds
- Binding: Hardcover
- 96 pages
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 Cr�me 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
Cr�me 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
Most helpful customer reviews
60 of 60 people found the following review helpful.
Impressive results with concise recipes
By A. Bright
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.
48 of 49 people found the following review helpful.
Perfectly puffy marshmallows in lots of wonderful flavors
By Shala Kerrigan
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.
The next chapter is fruity marshmallows which use purees, juices and essential oils for true to the original flavors. These can get some coloring from the juices used and would be perfect for parties.
Tips for shapes explains how to make very attractive marshmallows like the twisted ropes on the cover.
Happy Hour as alcohol infused treats for your next adult get together. Inspired by classic drinks with tips for mallowing with alcohol in the mix.
Then my favorite chapter. Gourmet treats. These are the marshmallow recipes that made me think of friends who would appreciate them, and this is the chapter that inspired my daughter. I like the salted ones, caramel and peanut too much. She likes the maple-bacon and the spicy Aztec chocolate. She gives tips for gift giving in this chapter.
Kids in a Candy Store are the brightly colored, candy flavored puffs that will thrill children with fun ideas for presentation.
The last chapter is full of recipes that use marshmallows, rice crispy treats, hot chocolate, a spicy hot vanilla, and a wonderful s'more cupcake that's toasted with a kitchen torch.
If you've had an interest in making your own marshmallows, I really recommend this book. It's gorgeous, with a softly padded cover, bright pastel illustrations and lots of full color photos. It also contains a lot of great ideas that can be a starter point to your own creations.
[I received a complimentary copy of the book to review on my craft blog- Don't Eat the Paste. My reviews are always my honest opinion]
13 of 13 people found the following review helpful.
Great purchase, loads of eye candy photos
By Samomom
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.
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