Marshmallows: Homade Gourmet Treats

Overview

Making a batch of homemade marshmallows is unbelievably simple! Mix and mold your own gourmet creations in less than an hour.

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Marshmallows

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Overview

Making a batch of homemade marshmallows is unbelievably simple! Mix and mold your own gourmet creations in less than an hour.

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Editorial Reviews

Midwest Book Review

"'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."

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Product Details

  • ISBN-13: 9781423602491
  • Publisher: Smith, Gibbs Publisher
  • Publication date: 1/2/2008
  • Pages: 176
  • Age range: 18 years
  • Product dimensions: 8.00 (w) x 8.00 (h) x 0.79 (d)

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.

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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.

Strawberry Marshmallows

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 season—the 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

Pinch salt

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.

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Table of Contents

6 Introduction

9 Discovering Marshmallows andWhere They Came From

10 Learning about Equipment

13 Learning about Ingredients

16 Making Marshmallows in High Altitudes

19 Using Tips and Techniques

25 Making Basic Marshmallows

39 Making Marshmallows with Fruit Purees

47 Flavoring Marshmallows with Juices and Other Liquids

63 Infusing Marshmallows with Spices and Herbs

73 Flavoring Marshmallows in AdditionalWays

81 Making Homemade Marshmallow Fluff

109 Using Homemade Marshmallows and Fluffs

159 Doing Fun and Funky Things with Homemade

173 Resources

174 Index

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Customer Reviews

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Sort by: Showing all of 3 Customer Reviews
  • Posted July 23, 2010

    Waste of Money

    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.

    1 out of 2 people found this review helpful.

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted February 19, 2008

    A reviewer

    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!

    Was this review helpful? Yes  No   Report this review
  • Anonymous

    Posted November 10, 2013

    No text was provided for this review.

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