"'Marshmallows: Homemade Gourmet Treats' tells how to make marshmallows at home, how to produce a range of flavors, and provides recipes for using these homemade creations. Over 100 recipes accompany color photos by Courtney Winston showing how to produce homemade marshmallow delights."
Marshmallows: Homade Gourmet Treatsby Eileen Talanian
No girl or boy scout has had marshmallows like these! Marshmallows takes the classic favorite to a mouthwatering new level. Featuring over 100 recipes for making your own marshmallows and treats to go with them, the book presents creations ranging from the family favorite S'Mores to the uniquely delicious Blood Orange and Rosemary and Zinfandel Fluff. There's even
No girl or boy scout has had marshmallows like these! Marshmallows takes the classic favorite to a mouthwatering new level. Featuring over 100 recipes for making your own marshmallows and treats to go with them, the book presents creations ranging from the family favorite S'Mores to the uniquely delicious Blood Orange and Rosemary and Zinfandel Fluff. There's even a recipe for a champagne marshmallow wedding cake! Marshmallows also supplies readers with helpful sections on ingredients, equipment, tips and techniques, a history of the marshmallow, and much more.
Raspberry-Crème de Cassis, Toasted Coconut, Lemon, Honey and Cardamom, Chocolate-Ancho Chile, Chocolate-Speckled Banana Fluff, Confetti Crispy Rice Treats, Fluff and Chocolate-Dipped Strawberries
- Smith, Gibbs Publisher
- Publication date:
- Product dimensions:
- 8.00(w) x 8.00(h) x 0.79(d)
- Age Range:
- 18 Years
Read an Excerpt
Basic Marshmallow Coating
MAKES ABOUT 2 CUPS
1 1/2 cups confectioners’ sugar
1/2 cup cornstarch
If what you prefer is a simple coating for your marshmallows, this is it. You can use potato starch or rice flour in place of the cornstarch, if you prefer. Mass-produced marshmallows, like the kind found in the candy aisle of a standard supermarket, are coated only with cornstarch. I prefer a combination of 1 part cornstarch to 3 parts confectioners’ sugar, but you can adjust this ratio to suit your own taste, or simply use plain cornstarch.
Sift the sugar and cornstarch together, or put them into a food processor and pulse until there are no lumps. Store the coating indefinitely in an airtight container.
The deep colors and intense flavor of strawberries make them perfect ingredients for marshmallows. These marshmallows are a pretty pink color, and impart a fresh strawberry flavor. Don’t use fresh strawberries unless you can get them locally in seasonthe out-of-season berries have no flavor and neither will your marshmallows if you use them. Use berries that have been frozen without sugar instead. These marshmallows are especially delicious when dipped in chocolate. This recipe requires a larger saucepan, because the berries boil up high.
For the bloom:
4 tablespoons unflavored gelatin
1 1/4 cups pureed strawberries at cool room temperature
For the base:
1/2 cup water
2/3 cup pureed strawberries
1 1/4 cups Marshmallow Syrup (page 26)
2 cups granulated cane sugar
Prepare a pan by coating it with nonstick spray, then wiping it lightly with a paper towel so that only a thin film of oil remains.
Make the bloom. Place the gelatin in a small bowl and stir in the puréed strawberries until there are no lumps. Place the bowl near the stove.
Fill a cup with warm water and set it near the stove with a pastry brush. Place the base ingredients in a heavy 6-
quart saucepan over medium heat.This base boils up high, so keep it over medium heat and watch closely. Do not cover the pan. Bring the mixture to a boil, using the pastry brush dipped in water to wash down the sides of the pan to dissolve any sugar crystals that may have accumulated there. Do not stir the mixture once you have washed down the sides of the pan. Insert a candy thermometer, and boil the mixture until the temperature reaches 250 degrees F.
Turn off the heat, remove the thermometer, and stir in the bloomed gelatin. Pour the batter into the bowl of a stand mixer and gradually increase the speed to high. Cover the mixer with a clean kitchen towel for the first
3 or 4 minutes to avoid splattering hot liquid on yourself. Beat the marshmallow for a total of 10 minutes.
Spread the mixture into the prepared pan and let it cure, uncovered, for at least 4 hours or overnight. Cut and coat the marshmallows as desired, and store them in an airtight container, with a corner ajar, for up to 2 weeks. Recommended coatings: Basic, Cocoa, Strawberry or Banana Fruit Powder.
Meet the Author
Eileen Talanian is an entrepreneurial pastry chef who has served on the board of directors of the Philadelphia chapters of the American Institute of Wine and Food and Les Dames d’Escoffier International.
and post it to your social network
Most Helpful Customer Reviews
See all customer reviews >
To camp. They aren't active.
We got a fighter
May we join
We're in the nursery.
LillyFur ate a mouse <br> JadeStorm sat in a tree <br> SnowKit pounced on JadeStorms tail. <br> SilverKit chased a butterfly <br> AutumPaw: she looke at her shly then answerd "sure."
The deputy proudly pads in. She sniffe the air and saw thenew cats smiling.
"It is very unfortunet tha you have to leave. I hope you have a better time where your going, as this clan is not very eciting." Shimmerstar said, tears in her eyes.
I have been making marshmallows for several years and bought this book to get some new flavors. Since I needed to make marshmallows in less than a week, I bought this eBook instead of ordering the actual book. The first problem was downloading the eBook to my Mac. Every time I tried to download it, the Barnes&Noble reader crashed. After 30 minutes with no progress I finally downloaded it to my iPhone. The second problem was the eBook itself. The recipes are incomplete. In the list of ingredients it gives the measurement of "?". For example in the Lemon Marshmallow recipe it says to use: ? cup strained freshly squeezed lemon juice. Exactly how much is "?"? Five recipes later there are three "?" in the ingredient list. I even looked through the directions to see if it specified there, and it did not. Do not buy this eBook. I will be asking for my money back.
Once again Chef Talanian has outdone herself, this time providing her readership with more wholesome, incredible recipes, complete with accurate and simple instructions so that anyone can create these Homemade Gourmet Treats that are certain to be the envy of anyone fortunate enough to have the opportunity to sample them. Thanks to ¿Marshmallows¿ my four-year-old granddaughter was the hit of her Preschool Valentines Day party. Imagine my surprise, as together, we searched through the deliciously ¿pastel tinted¿ pages full of photographs that looked good enough to eat! Her excited gasp told me she had made her choice. We were making the Favorite Cone Treats for her party. She decorated each cone with sprinkles and drizzles of chocolate. We¿ll eagerly await the next exciting concoctions she¿ll treat us to. We love your web sites too ¿ keep up the great job!