Madness you say?
Oh yes! There is a bit of madness going on this month, and I’m not talkin’ basketball! Awhile back I was asked to participate in the launch of Shauna Sever’s new cookbook, Marshmallow Madness. And since I don’t care anything for basketball and I LOVE homemade marshmallows, I thought it would be fun to create my own madness in the kitchen.
I have made marshmallows for my children for years and have gained marshmallow notoriety amongst my children and their friends. People always exclaim to me that they never thought it possible to make this fluffy confection from scratch. Well, for all those people wondering, Shauna Sever has the answers to all of your marshmallow questions in her new book, Marshmallow Madness. The instructions are laid out clearly and anyone with a candy thermometer can make this treat!
Not only do I love the recipes in this book – key lime pie marshmallows, margarita marshmallows and chocolate malt marshmallows to name a few, but the mystery of homemade marshmallows is unlocked as Shauna takes you step by step through the marshmallow making process.
In all my years of making marshmallows I have never strayed from the classic marshmallow, so when I was approached with creating a new recipe inspired by this yummy cookbook, I jumped at the chance. I came up with probably ten different ideas, but when I thought of how much I love cinnamon toast, it seemed to be the perfect inspiration! I know I could have just called these cinnamon marshmallows, but they have the secret ingredient that makes cinnamon toast so decadently delicious – butter. Yep! I added some butter to the marshmallow base for that extra oomph of deliciousness!! This recipe is adapted from Shauna Sever’s recipe for Classic Vanilla Marshmallows.
Ok, this is the really sweet part of this story. Two Kitchenarian readers will win a copy of Marshmallow Madness!! Look for the details below the recipe.
Let the Marsh Madness begin!!
(Each of these steps is explained in the book in great detail, but I think you will be able to get the idea here.)
4 ½ teaspoons unflavored gelatin
1/2 cup cold water
3/4 cup granulated sugar
½ cup light corn syrup, divided
¼ cup water
1/8 teaspoon salt
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, softened
½ cup granulated superfine sugar
1 teaspoon ground cinnamon
The Bloom – Whisk together the gelatin and cold water in a small microwavable bowl and let set for 5 minutes or longer.
The Syrup – Put the sugar, half the syrup, water and salt in a heavy-bottom saucepan. Turn on high and boil. While the syrup is boiling, pour half the corn syrup into a stand mixer fitted with the whisk attachment. Microwave the bowl with the gelatin on high for 30 seconds until melted. Stir again and then pour into mixer bowl. Turn the mixer on low and keep running. Now, back to the syrup. Let the syrup boil until the temperature reaches 240 degrees. Once it reaches this temperature, immediately take off the stove and slowly pour into the mixing bowl while on low speed. Now, increase speed to medium-high and beat for 5 minutes. Beat at high speed for another 5 minutes.
The Mallowing – Beat for another 2 minutes at the highest speed of your stand mixer. While whipping during this final stage, add the vanilla to the mixing bowl and then add the softened butter. At this point your marshmallow should have tripled in volume.
The Coating – Quickly move the marshmallow to a lightly greased 8 x 8 pan. Smooth the top with an offset spatula. Generously spread your coating on top of the pan. Reserve the remaining amount for later when you slice the marshmallows.
Let stand in a cool, dry spot for 6 hours while the marshmallow cures. When ready, loosen the edges around the pan with a knife. Prepare your work surface with a small amount of your coating. Invert pan onto work surface and place marshmallow slab on your work surface. Coat with more coating. Cut your marshmallows using a sharp knife or cookie cutters. Dip the sticky edges of the marshmallow pieces with coating. I usually keep some in a small bowl and dip each edge of the marshmallow until fully coated.
Store in a dry, cool location. I always find that homemade marshmallows are best eaten within a day or two. But don’t worry, they probably won’t last that long!
Quirk Books has generously agreed to to give two copies of Marshmallow Madness to two Kitchenarian readers. This giveaway is open to residents of the USA. Giveaway will end Sunday, March 18th at midnight. Two winners will be chosen randomly and will be notified by email. You will have 48 hours to claim your winning book. After that time, another winner will be chosen.
How to win:
Comment on this post about your favorite marshmallow treat or your favorite way to eat marshmallows..or comment about anything!
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Leave a separate comment for each entry.
Good luck Marshmallow Fans!!
THIS GIVEAWAY IS NOW CLOSED
Comment #2 – Sarah – “I love the traditional s’more! Or a toasted marshmallow milkshake It’d be so much fun to make our own marshmallows for them!”
Comment #47 – Jessica – “I love marshmallows with peanut butter! I hope I win your book. I can’t wait to read it!”
The winners were chosen by random.org