Marshmallow Madness: Homemade Fluff and a Cookbook Review

Now, I am no stranger to homemade marshmallows.  I’ve made classic vanilla, chocolate, and even flavored a chocolate-dipped batch with our homebrewed chocolate stout.  It’s actually a lot easier than you would think!  I have never, however, had as many creative flavor ideas for marshmallows as Shauna Sever, which she showcases in her new book  Marshmallow Madness!  I am especially interested in trying the Key Lime Pie, Creme de Menthe and the Sea Salt Caramel Swirl marshmallows.

My first recipe out of this book was the Homemade Marshmallow Creme.  I did not grow up on fluffernutter sandwiches or anything, but the thought of a spoonful of homemade creme at that moment sounded amazing.  We enjoyed it with fruit and spread on graham crackers…and it was delicious licked right off the beater too. 🙂

Shauna’s recipes are all very easy to follow, and the instructions are detailed enough for first time mallow-makers.  Marshmallows make great snacks, desserts, and additions to homemade gifts.  This book will give you plenty of inspiring ideas for something fun to make or bring to your next get-together.  Or just to snack on at home!

Marshmallow Creme, from Marshmallow Madness by Shauna Sever

• 3/4 cup sugar
• 1/2 cup light corn syrup
• 1/4 cup water
• 1/8 teaspoon salt
• 2 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• 1 1/2 teaspoons vanilla extract

Stir together the sugar, light corn syrup, water, and salt in a small saucepan over high heat.  Boil stirring occasionally, until it reaches 240 degrees.

Place the egg whites and cream of tartar in the bowl of an electric mixer fitted with the whisk attachment.  Start whipping the egg whites to soft peaks on medium speed.

*The goal is to have the egg whites shipped and read, waiting for your syrup to be drizzled in.  If they’re whipping faster than your syrup is coming to temperature, just stop the mixer until the syrup is ready.

When the syrup reaches 240 degrees, set the mixer to low and slowly drizzle a tiny bit of syrup, a couple of tablespoons’ worth, into the egg whites to warm them.  (If you add too much syrup at once, the whites will scramble.) Slowly drizzle in the rest of the syrup and then increase the speed to medium-high.  Beat until the marshmallow creme is stiff and glossy, 7 to 9 minutes; toward the end of the beating time, beat in the vanilla.

Use immediately or store in an airtight container in the refrigerator for up to 2 weeks.