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.

Reviews

“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

“Marshmallow Madness! is as cute as, well, a marshmallow.”—Pittsburgh Post-Gazette

SAMPLE RECIPE
Margarita Marshmallows (pictured left)
Yield: 2 dozen

The Bloom
5 tsp unflavoured, powdered gelatin
¼ cup freshly squeezed lime juice
2 tbsp tequila (80 proof)
¼ cup cold water

The Syrup
¾ cup sugar
½ cup light corn syrup, divided
2 tbsp tequila
¼ tsp salt

The Mallowing
Yellow-green gel food colouring, optional
½ cup Classic Coating, plus more for dusting (Make this by sifting 1 ½ cups confectioners’ sugar and 1 cup cornstarch or potato starch, and save what you don’t use on these marshmallows for future batches.)
¼ cup Swedish Pearl Sugar, for rolling (available at specialty stores and online)

Whisk the gelatin with the lime juice, tequila, and water in a small bowl. Let it soften for 10 minutes.
Stir together the sugar, ¼ cup of the corn syrup, tequila and salt in a medium saucepan over high heat. Boil, stirring occasionally, until it reaches 242 F to 245 F. Meanwhile, pour the remaining ½ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave the gelatin on high until completely melted, about 30 seconds, and pour it into the corn syrup. Set the mixer to low and keep it running.
When the syrup reaches 242 F to 245 F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat 5 minutes more. Increase to the highest setting and beat for 1 to 2 more minutes. The finished marshmallow will be more than doubled in volume. Add a bit of yellow-green food colouring, if you wish. Pour the marshmallow into the prepared pan, using an offset spatula to smooth it into the corners. Sift coating evenly over the top. Let it set for at least 8 hours in a cool, dry place.
Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a classic coating-dusted work surface and dust it with more coating. Cut it into pieces. Roll the sticky sides of the mallows in pearl sugar.

Author Biography

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.