This apple marshmallow recipe turns fresh apples into soft, fruity marshmallows with just 3 ingredients and no gelatin. The marshmallows are naturally sweet, light, and hold their shape at room temperature.
The recipe takes 45 minutes from start to finish and makes 16 marshmallows. Apples provide natural pectin, which sets the marshmallow without animal gelatin. Store them in an airtight container for up to 5 days.
Table of contents
Why This Apple Marshmallow Recipe Works
- Fresh apples cooked down to a thick puree provide the pectin that sets the marshmallow recipe naturally.
- Whipping the hot apple mixture for 8 to 10 minutes incorporates enough air to create the light, fluffy texture.
- The 2:1 ratio of apple puree to sugar balances sweetness with the fruit’s natural tartness.
How to Make Apple Marshmallows
Apple Marshmallow Recipe
16
servings15
minutes30
minutes35
kcalThis apple marshmallow recipe uses fresh Granny Smith apples to create soft, fruity marshmallows with no gelatin. The recipe takes 45 minutes including chilling time and makes 16 marshmallows using just 3 ingredients.
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Ingredients
4 medium Granny Smith apples
0.5 cup granulated sugar
2 tablespoons fresh lemon juice
0.25 cup cornstarch
Directions
- Cook the apples in a medium saucepan over medium heat with the lemon juice for 20 to 25 minutes, stirring occasionally. The apples should break down completely and reduce to 1 cup of very thick puree that holds its shape on a spoon.
- Blend the mixture with an immersion blender or in a regular blender until completely smooth with no chunks. Return the puree to the saucepan if you used a regular blender.
- Add the sugar to the hot puree and stir over low heat for 2 minutes until the sugar dissolves completely. The mixture should be hot but not boiling.
- Transfer to a stand mixer bowl and whip on medium high speed for 8 to 10 minutes. The mixture will turn from translucent to opaque, triple in volume, and form stiff peaks that hold their shape.
- Line an 8 inch square pan with parchment paper and dust it heavily with cornstarch. Pour the whipped mixture into the pan and smooth the top with a spatula. Dust the top with more cornstarch.
- Chill for 2 hours in the refrigerator until the marshmallow is firm to the touch and no longer sticky. The edges should pull away from the pan slightly.
Notes
- The apple puree must reduce to exactly 1 cup after cooking, or the marshmallows will not set properly.
- If the marshmallows turn out dense, you did not whip them long enough. They need the full 8 to 10 minutes to incorporate enough air.
- Store in an airtight container at room temperature for up to 5 days, layered with parchment paper. Substitute lime juice for lemon juice with no change in texture.
Nutrition Facts
- Serving Size: 1 g
- Total number of serves: 16
- Calories: 35kcal
- Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 0g
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This apple marshmallow recipe requires careful attention to cooking time and whipping. The sections below explain which apple varieties work best and how to fix common texture problems.
Key Ingredients and Substitutions
Each ingredient in this recipe plays a specific role in texture and set.
- Granny Smith apples: These apples contain high pectin levels, which create the gel structure. Honeycrisp or Gala apples have less pectin and produce a softer marshmallow that may not hold its shape.
- Granulated sugar: Sugar stabilizes the foam and adds sweetness. Reduce to 1/3 cup for a more tart marshmallow, but the texture will be slightly less stable.
- Lemon juice: The acid activates pectin and helps the mixture set. Lime juice works equally well. Omitting it results in a marshmallow that stays sticky.
- Cornstarch for dusting: Cornstarch prevents sticking when cutting and storing. Powdered sugar works but adds sweetness and can clump in humid conditions.
Tips for Perfect Apple Marshmallow Recipe
Getting the apple marshmallow recipe right depends on cooking the puree to the correct consistency and whipping it long enough.
- Cook the puree until very thick: The mixture should reduce to 1 cup and hold its shape on a spoon after 20 to 25 minutes of simmering. Thin puree will not set into marshmallows.
- Whip for the full 8 to 10 minutes: The mixture turns from translucent to opaque and triples in volume. Stopping early leaves you with a dense, gummy texture instead of light marshmallows.
- Use a stand mixer: Hand mixers lack the power to incorporate enough air. A stand mixer with the whisk attachment runs continuously without overheating.
- Chill for at least 2 hours: The marshmallows need time to firm up. Cutting them sooner results in sticky, misshapen pieces.
- Dust the knife with cornstarch: Wipe the blade and re-dust it between every few cuts. The marshmallow will stick to a bare knife and tear.
What Went Wrong?
Why Are the Marshmallows Sticky?
The puree was not cooked down enough before whipping. It should measure exactly 1 cup after simmering. If your marshmallows are already set but sticky, dust them heavily with cornstarch on all sides. Next time, cook the puree until it is very thick and no longer watery.
Why Did They Turn Out Dense?
The mixture was not whipped long enough. Dense marshmallows mean insufficient air was incorporated. Whip for the full 8 to 10 minutes until the mixture is opaque and has tripled in volume. A stand mixer on medium high speed works best for this apple marshmallow recipe.
Why Won’t They Hold Their Shape?
You used apples with low pectin content. Granny Smith apples are essential for this recipe. Sweeter varieties like Fuji or Red Delicious do not have enough pectin to create a firm set. The lemon juice also must be included, as it activates the pectin.
Flavor Variations
Cinnamon Apple Marshmallows
Add 1 teaspoon ground cinnamon to the apple puree before whipping. The spice adds warmth without changing the texture. For stronger flavor, use 1.5 teaspoons.
Vanilla Apple Marshmallow Recipe
Stir in 1 teaspoon vanilla extract after whipping is complete. Adding it earlier causes the alcohol to evaporate and weakens the flavor. The vanilla complements the apple without masking it.
Berry Apple Marshmallows
Replace 1 apple with 1 cup fresh or frozen raspberries or strawberries. Cook the mixture for an additional 5 minutes to compensate for the berries’ higher water content. The color turns pink and the flavor becomes more tart.
What to Serve With Apple Marshmallows
These marshmallows pair well with hot drinks and desserts. Float them in hot chocolate or apple cider for a fruity twist. Serve them alongside pumpkin cold foam for a fall beverage pairing. They also work as a topping for sweet potato casserole or as a snack with cheese and crackers.
How to Store Apple Marshmallows
Apple marshmallows keep for 5 days at room temperature in an airtight container, layered with parchment paper dusted with cornstarch. They do not freeze well because the pectin breaks down when thawed, leaving them watery. Store them in a cool, dry place away from humidity. If they become slightly sticky, toss them in fresh cornstarch before serving.
Apple Marshmallow Recipe FAQs
No, use Granny Smith apples. They contain the highest pectin levels, which create the firm set. Sweeter apples like Fuji or Gala produce soft marshmallows that do not hold their shape.
No, they taste like concentrated cooked apples with a hint of tartness. The texture is similar to store bought marshmallows but lighter. They have no vanilla flavor unless you add it.
The recipe takes 45 minutes total. You spend 20 to 25 minutes cooking the apples, 10 minutes whipping, and 2 hours chilling. Active work time is about 15 minutes.
Yes, but they melt faster than gelatin based marshmallows. Hold them farther from the flame and rotate constantly. They brown in about 30 seconds and develop a caramelized apple flavor.
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