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This book has more recipes than I thought possible for marshmallows. Highly recommended, especially for anyone that wants to make them without corn syrup. The author's marshmallow syrup recipe is irreplaceable in my opinion.
This book makes great marshmallows, they have a great density/texture that many recipes don't have. The physical book is much nicer to work with and the layout looks much better. I like the extensive list of things to do with mallows and mallow fluff. The digital works in a pinch, I have both and am buying another book copy to give to a friend.
This is a great cookbook for anyone who enjoys making sweet treats, as I do. The road to making these marshmallows seems long the first couple of times you do it (and messy!), but the end result is well worth your efforts. I have made the original vanilla, chocolate, strawberry, lemon and amaretto marshmallows, all multiple times. The original vanilla recipe is pretty much flawless if you follow her instructions, and can easily be tweaked with different extracts or even add-ins. For instance, I have made a mean Christmastime peppermint marshmallow with a touch of mint extract, some red food coloring, and crushed candy canes layered with the marshmallow in the pan. The strawberry and lemon are both fantastic. I have had mixed results with the chocolate-a couple times they were great, and a couple they were not as fluffy as they should have been. That may have been my fault for not mixing in the melted chocolate correctly. My only complaint is with the amaretto recipe-both times I have tried it, I've ended up with a much chewier marshmallow than was really palatable. I also think this recipe should be put in a smaller pan to set than others. Perhaps the measurements are off? Or perhaps it is the addition of the alcohol? I managed to make a good fake amaretto marshmallow by simply substituting almond emulsion in the vanilla recipe. The fluff recipes are also delicious. I have made the vanilla several times, and can't stop eating it. It is FAR superior to the fluff you buy in the grocery store. I've never made any of her recipes that use the marshmallows, so cannot speak to that section. I have, however, made my mom's fudge recipe using the marshmallows, and they make an already superb recipe even more so. I've also made smitten kitchen's Salted Brown Butter Rice Crispy Treats using the homemade marshmallows ([...]) - in a word, amazing. Lastly, I have seen a rash of new "homemade" marshmallow business cropping up online and in speciality stores over the last few years. I have tried several just to see how they compare, and the marshmallows that I've made in this book are much, much better. Highly recommended!!
This book has some very tasty recipes and some good ideas, but it leaves out some of the downsides of making flavored marshmallows. If you add wet ingredients (like pumpkin), the resulting marshmallow is yummy, but it "sweats" so the the dusting on the outside melts away and the sides look wet. These must be eaten right as they are made and won't store well. In addition, if you add cornstarch to the dusting, it makes the marshmallows taste chalky to me. But except for those caveats, this book is full of good ideas, directions, and fun results.
This cookbook has been abolutely amazing! My daughter is allergic to corn and could not have storebought or even homemade marshmallows until I found this book. Granted, you can make the recipes using light corn syrup, but try taking the time to make some of the marshmallow syrup. It lasts months and the results taste cleaner and less gummy than with corn syrup. I have made the vanilla marshmallows multiple times to rave reviews. Not only that, everyone loved looking through the book, which is beautifully photographed and formatted. It would make a wonderful coffee table book even if you didn't try out the recipes. But it is SO worth it! The cinnamon mocha marshmallow batter is quite possibly the most wonderfully evil thing I have ever made. My two girls went crazy for those marshmallows, even more than the vanilla ones. Which by the way, make the most fabulous rocky road candy ever. Even my non marshmallow liking mom could not resist finishing the whole huge piece when she went to just try a little bite. The only trouble is trying to decide which flavor to try next. I really love that for the regular marshmallows, you do not have to drizzle hot syrup into the mixer. You just mix it all together, chuck it in the mixer and let it go. The author has step by step pictures on her website under the help section at [...]. Use the Look inside option to check out the contents and index to see just what an amazing variety is offered, from the mundane to the exotic. Buy it, use it, then sit back and bask in the flow of complements. Ten stars. Highly recommend.
I'm really excited to try many of these recipes. They sound delicious! But the Kindle version is in dire need of editing. There are a few places where it seems like the last half of the paragraph was just deleted - the text actually stops mid-sentence.
For example, in the part about cocoa, it says "Dutch-processed cocoa has a milder flavor, is reddish-brown, and is alkalized, neutralizing"
And that's it. There's nothing after the word "neutralizing" except for the next section.
Unfortunately, knowing that the text wasn't edited very carefully makes me paranoid about running into errors in the recipes themselves. While most recipes call for boiling the base until it reaches 250 degrees, there are some that say 260 degrees and at least one recipe that says 240 degrees. My understanding of candy-making is that it is very VERY precise, but I have no idea if the 260 degree and 240 degree recipes are accurate, or a product of lazy proofreading. I don't want to spoil an entire batch because of a simple typo!
PLEASE update the Kindle version with a copy that has been properly proofread! Until I am sure that the recipes I have are accurate, I will not be able to give this a higher rating.
I purchased this book because the recipes did not use corn syrup. Instead, you make a sugar syrup using cream of tartar. I followed all directions and tried the basic recipe and it came out like rubber. I couldn't even get a knife through it. I've made dozens of marshmallows from recipes from other books that turned out light and fluffy. On a positive note, the book contains lots of interesting recipes and unusual flavor combinations.