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This book has provided good instruction on how to make marshmallow. It also gives you a few (but not quite enough, I think) inspirational recipes of different varieties you can do with a basic marshmallow.
There is one thing that I don't like about the recipe is that it says you don't need to use liquid glucose or corn syrup because there is no problem of the sugar recrystallising. The sugar does crystallise actually, but it was just quite fine. When I took a bite into the marshmallow, I can feel it is still grainy, but just very fine grain. It just reminds me of eating the actual sugar, not marshmallow. It is just not smooth enough. She should have provided recipe for marshmallow with liquid glucose or corn syrup as well, even though she didn't find not using it is a problem!
Also, she should also write about how to store marshmallow to keep it soft because ours was left uncovered and they have turned into some very hard things almost like meringue, just not crusty like a meringue. I find those marshmallow with a chocolate coating is still soft inside only. I think it might be one of the problem using egg white in the recipe?? not sure. I may try making some without egg whites!
Not a very good book for someone looking for recipes which do not use gelatine. I bought it because the description said that it covered non-gelatine recipes. There is no mention of Agar-agar or any of the newer products. It is a no.no for me.