Marsh Madness is a blog tour celebrating the release of Shauna Sever’s book Marshmallow Madness. The book has a soft, puffy cover and oodles of unique marshmallow creations inspired by desserts and kids in candy stores. Shauna devoted entire chapters to the marshmallow connoisseur, the cocktail drinker and there’s even one for all you fruit-lovers.
All in all it’s a book so pretty you’ll want to eat it.
Food bloggers from “brackets” all over the country are tasked with creating a marshmallow flavor using Shauna’s vanilla marshmallow recipe.
I made banana split marshmallows. Swoon.
A banana flavor marshmallow stands in for the ice cream, chocolate ganache for the hot fudge, pineapple marshmallow crème for the pineapple sauce and whip cream, walnuts, rainbow jimmies and the essential maraschino cherry. You can’t make a banana split without a cherry on top. It just wouldn’t be complete.
- Lightly coat an 8-by-8 inch baking pan and a small bowl with cooking spray or butter.
- Whisk together the gelatin and cold water in a small, microwave safe bowl and let soften for 5 minutes.
- Stir together the sugar, ¼ cup of the corn syrup, water, and salt in a medium saucepan over medium heat. Boil, stirring occasionally, until the temperature reaches 240°F. Meanwhile, pour remaining ¼ cup corn syrup into the bowl of an electric mixer fitted with the whisk attachment. Microwave gelatin on high until completely melted, about 30 seconds. Pour it into the mixer bowl. Set the mixer speed to low and keep it running.
- When the syrup reaches 240°F, slowly pour it into the mixer bowl. Increase the speed to medium and beat for 5 minutes. Increase to medium-high and beat for 5 more minutes. Beat on the highest setting for 1 to 2 minutes more and add in the banana flavor (or vanilla extract) and a few drops of yellow food coloring, if desired; the finished marshmallow will be fluffy and tripled in volume.
- Pour it into the prepared pan using an offset spatula to smooth it into the corners. Sift the confectioners' sugar and cornstarch together in a large bowl. Coat the top of the marshmallows generously with the coating. Let set for at least 6 hours in a cool, dry place.
- Use a knife to loosen the marshmallow from the edges of the pan. Invert the slab onto a coating-dusted work surface and dust it with more coating. Cut into squares using a pizza cutter or kitchen scissors coated with butter. Dip the sticky edges of the marshmallows in more coating, patting off the excess. Refrigerate for 1 hour.
- Place the cherries in a wire strainer set over a bowl to drain.
- Mix the marshmallow fluff with the pineapple. Refrigerate.
- Add the chocolate to a small bowl and heat the cream to boiling; pour over top of the chocolate and stir until smooth. Allow to cool to lukewarm.
- Place the marshmallows not touching on wire racks. Spoon about a teaspoon of ganache over top of each one. Sprinkle with walnuts. Allow to set.
- Pipe the pineapple fluff with a piping bag fitted with a large tip or use a spoon to dollop over top of each one. Sprinkle with jimmies and place a cherry on top of each one. Refrigerate. Best eaten within a day or two.
I have one Marshmallow Madness Book for one lucky reader! To enter share the giveaway on Twitter. Let me know in your comment. I’ll pick a winner on Monday, March 12th.