Marshmallow Madness! Dozens of Puffalicious Recipes

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!

Every cook should know how to make marshmallows, and this fine little one-topic cookbook will help you master the technique quite easily. It is nicely put together, and with at least 60 marshmallow recipes, the book provides a very nice assortment of marshmallow flavors. Plus, there are plenty more recipes and ideas for incorporating your marshmallows into other desserts, creating interesting shapes, and working the marshmallows into cones, on sticks, etc. In other words, besides the actual flavor recipes, the author provides plenty more recipes, ideas and inspiration to fuel your marshmallow madness. 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!

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.

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.

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.

Making marshmallows is way easier than I thought. It gives my mixer quite a workout, so I can make maybe two batches and then I have the let the poor thing cool down. But the recipes are easy and quick, and the variety is great! I actually made grape jelly marshmallows and filled them with peanut butter (huge hit), mint marshmallows with a chocolate covering, vanilla marshmallows, and lots of other flavors, and gave them as Christmas presents. Now my relatives want to have a marshmallow-making party. Definitely a must-have cookbook!

This is a second purchase to be given as a gift. If you’ve never had fresh marshmallows, you’ve missed out. Try using fruit juice, such as raspberry (frozen berries work well once thawed and strained). Give it a try. So easy!

I've made two recipes so far, the marshmallow creme and the blackberry marshmallows. Both worked perfectly the first time (I had only made homemade marshmallows once before, so I am not an expert). The author's instructions are well-detailed, covering little tips (eg, what speed to use on your kitchenaid) and anticipating common problems. She stays concise though, so the recipe is easy to refer to when you are holding a 240 degree pot of boiling syrup and aren't sure what to do next.... The recipes included are a wide variety, with tons of flavors, shapes (eg, layered or braided mallows) and some unique variations (eg, french-style egg white mallows and vegan mallows). I do not envision ever needing another book on marshmallows and am confident that I can make pretty much any type of mallow with this cookbook.

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

Muy bueno y fácil de preparar las recetas

Me encanta y sobre todo por la variedad de recetas, incluso las hay veganas. Realmente encantada con el libro. Es completamente recomendable.

Came sooner than what was expected. It’s an OK book.

Love this book , easy to follow recipes, arrived on time , the book is in perfect condition