These minimalist apple marshmallows are made with just three ingredients: whole apples, water, and powdered gelatin. The apples are slowly cooked down and reduced to concentrate their natural sweetness, creating soft, pillowy marshmallows with a gentle apple flavor, perfect for kids (and adults!) in fall and winter.
Apple Marshmallows
Prep time: 15 minutes
Cook time: 15 minutes
Chill time: 2 hours
Servings: 12 large marshmallows
INGREDIENTS
- 4 medium apples
- ¾ cup water
- 1 tablespoon honey (optional)
- 2 tablespoons powdered gelatin
DIRECTIONS
- Prepare the Apples
- Peel, core, and roughly chop the apples.
- Cook Until Soft
- Add the apples and water to a saucepan. Cook over medium heat for about 15 minutes, stirring occasionally, until the apples are very soft and easily pierced with a fork.
- Blend
- Using an immersion blender (or transferring to a blender), blend the apples until completely smooth.
- If using honey, blend it in at this stage.
- Whip with Gelatin
- Transfer the apple purée to the bowl of a stand mixer. Sprinkle the gelatin evenly over the surface.
- Mix on medium-high speed for 15–20 minutes, until the mixture becomes glossy, pale, and very fluffy (It should look light, airy, and hold soft peaks.)
- Set
- Line a 9×9-inch pan with parchment paper, leaving an overhang on two sides for easy removal. Lightly grease the parchment with a neutral oil or cooking spray.
- Pour the mixture into the prepared 9×9-inch dish and smooth the top evenly. Lightly lay plastic wrap directly against the surface of the marshmallow mixture before refrigerating. Press just enough so it makes contact without compressing the mixture.
- Refrigerate for at least 2 hours, or until fully set.
- Cut & Finish
- Once firm, remove from the fridge and lift the marshmallows out of the pan using the parchment. Flip onto a cutting board and cut into squares.
NOTES
- Sweeter apples (Fuji, Honeycrisp, Gala) work best.
- Honey is optional and can be omitted entirely for a lower-sugar version.
- Because these marshmallows are made without sugar, they are naturally sticky. Lining the pan with parchment and lightly greasing it is essential for easy removal.
- Lightly oil your knife between cuts and wipe the blade clean after every few slices.
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