This apple marshmallows recipe makes soft, airy apple-and-gelatin squares without added sugar, corn syrup or egg whites. The two main ingredients are smooth apple purée and unflavored powdered gelatin; water is also needed to hydrate the gelatin. Expect a chilled apple mousse with a gentle bounce, rather than the stretchy chew of a campfire marshmallow.
The most important measurements are the weight of the finished apple purée and the gelatin. Apple size, purée thickness and gelatin strength vary, so weighing gives you more control than counting apples or measuring spoonfuls.
Choose the apple marshmallow you want
| Version | What gives it structure | What to expect |
|---|---|---|
| Apple-and-gelatin squares in this recipe | Whipped purée and hydrated gelatin | Light, moist, refrigerated dessert |
| Old-fashioned candy-style apple marshmallows | Hot sugar syrup, gelatin and apple flavor or purée | Sweeter and chewier; a different formula |
| Apple marshmallows without gelatin | A formulated plant-based system, often agar plus aquafaba | A separate method, not a spoon-for-spoon swap |
“Old fashioned” can describe different family recipes. It does not make the viral chilled apple squares identical to traditional marshmallow candy or dried apple pastila. Choose by the texture and method you want.
Apple marshmallow ingredients
500 g thick, smooth, unsweetened apple purée (about 2 cups); 21 g unflavored powdered gelatin; 100 mL cold water (about 6 tablespoons plus 2 teaspoons). Use gelatin whose package states its weight; three 7 g envelopes equal 21 g. Flavored gelatin dessert mix and collagen peptides are not substitutes.
Use sweet apples such as Gala or Fuji for a mild result, or a mixture with a tart apple for a sharper flavor. Pale purée produces pale beige squares, not necessarily bright white ones. If using packaged applesauce, choose a smooth product with no added sugar and no obvious watery separation. Weigh the purée after any reduction.
For homemade purée, peel and core apples, dice them and simmer gently with a small splash of water until soft. Blend smooth and, if watery, cook uncovered while stirring until it mounds on a spoon rather than pouring like juice. Cool enough to handle, then weigh out 500 g. Apple yield varies; do not assume a fixed number of apples will produce exactly the required amount.
Equipment and timing
Use a digital scale, saucepan, heatproof bowl, electric mixer with a whisk, spatula and a parchment-lined 8-inch square pan. A stand mixer is easier for a long whipping period. A blender makes purée; it does not replace the mixer for incorporating air.
Allow approximately 30 minutes for preparation and whipping, up to 20 minutes for homemade purée, and at least 4 hours of refrigeration. Using prepared purée shortens the cooking stage. Makes approximately 16 squares. Actual whipping and setting time depend on the purée, gelatin and mixer.
How to make fluffy apple marshmallows
1 Hydrate the gelatin
Pour the cold water into a wide heatproof bowl. Sprinkle the gelatin evenly over the surface rather than dropping it into one pile. Leave it for 5–10 minutes, or follow the package’s blooming time, until the powder is uniformly swollen. Knox recommends blooming gelatin in cold liquid to help prevent clumps.
2 Warm the purée and dissolve the gelatin
Warm the weighed purée in a saucepan, stirring frequently. Remove from the heat. Add the hydrated gelatin and stir until completely dissolved, with no visible grains or rubbery lumps. If necessary, warm gently while stirring; do not keep boiling the mixture.
3 Cool slightly and start whipping
Transfer to the mixer bowl. Let it cool until warm rather than steaming, while keeping it fluid. Begin on low speed to avoid splashes, then increase to medium-high. Whip until much paler, larger in volume and thick enough that the whisk leaves visible trails. This may take 10–20 minutes.
Watch the texture as well as the clock. A thin, bubbly liquid needs more whipping or further cooling. A pale foam that briefly holds soft peaks is ready to spread. If it starts setting in chunks around the bowl, it has cooled too far before spreading.
4 Spread and refrigerate
Immediately scrape the foam into the lined pan and level it gently. Cover without pressing the cover into the surface. Refrigerate at least 4 hours, until the center feels set and the slab can be lifted without flowing. A deeper container can need longer.
5 Cut and serve cold
Lift out using the parchment. Cut into 16 squares with a clean knife, wiping it between cuts. Serve chilled. Skip powdered sugar, honey, syrup and sweet coatings if you want to keep the recipe free of added sugar.
Why apple marshmallows fail
Rubbery pieces: undissolved gelatin or gelatin added unevenly can form lumps. Bloom it evenly, dissolve fully and check before whipping.
Dense jelly instead of fluffy squares: the mixture may not have incorporated enough air or may have been spread before the foam thickened. Use an electric whisk and follow the pale, voluminous texture cue.
Wet or collapsing foam: very runny purée, insufficient setting time or an unsuitable gelatin product can be responsible. Measure the finished purée and gelatin, and keep the dessert refrigerated.
Mixture sets before spreading: have the lined pan ready before whipping. Avoid leaving the bowl unattended as it cools and thickens.
Is this an apple marshmallows recipe with no sugar
It has no added sugar when made with unsweetened purée and plain gelatin, but it is not sugar-free: apples naturally contain sugars. Honey, maple syrup and powdered sugar all add sugar. A “two ingredient” label also does not mean water is unnecessary; it is listed explicitly here.
Enjoy it as a fruit dessert; “no added sugar” is not a weight-loss claim. Portion size and the actual ingredients still matter.
Can you make apple marshmallows without gelatin
Yes, but that requires another formulation. In Vegan Bunny Elle’s plant-based method, aquafaba supplies the whipped foam and agar supplies the gel. Agar needs its own heating and setting process, so replacing the powdered gelatin above with the same amount of agar is not a reliable conversion.
Our agar agar vs gelatin guide explains the differences. If your goal is a fully plant-based confection, start with a recipe designed for that result rather than changing only the gelling agent.
Apple marshmallow cake and serving ideas
You can leave these squares as a single slab and cut chilled slices, but the result is an apple mousse-style dessert, not a baked sponge cake. For an apple marshmallow cake with cake layers or a biscuit base, use a separate recipe that accounts for the base, filling thickness and storage.
Serve these squares plain or with plain yogurt. They are not designed for roasting over a flame, prolonged room-temperature display or replacing ordinary marshmallows in cereal bars. Heating can melt the gelatin structure.
Storage
Store covered in the refrigerator and aim to eat within 2 days for the best texture. This is a moist fruit dessert, not shelf-stable marshmallow candy. Avoid leaving it on a warm counter; serve small portions and return the container to the refrigerator. Freezing can change the texture, so it is not the preferred storage method.
More gelatin recipes and technique guides
If you are new to gelatin, read the Knox gelatin guide. For a different, denser sweet, try our honey gummies recipe; the texture and method differ from these whipped apple squares.
FAQS
Are apple marshmallows really made with two ingredients?
Apples and gelatin are the two main ingredients in this style. Water is still needed for cooking or hydrating the gelatin and should be included in the instructions.
Can I use applesauce instead of fresh apples?
Use smooth, thick, unsweetened applesauce and weigh 500 g after reducing it if needed. Very runny or chunky applesauce changes the result.
Are apple marshmallows sugar-free?
No. Unsweetened apple purée contains natural sugars. The accurate description for this recipe is no added sugar when no sweetener or sugary coating is added.
Can I replace gelatin with agar agar?
Not in equal amounts using the same steps. Agar behaves differently, and a fluffy vegan version also needs a suitable foam such as whipped aquafaba.
Can I make them without an electric mixer?
An electric mixer is strongly recommended for this whipped version. Stirring by hand is unlikely to produce the same amount of air.
Can I toast these like normal marshmallows?
These refrigerated apple-and-gelatin squares are not designed for roasting. Their moist foam can soften or melt when heated.
Recipe context
This chilled apple-foam style is popularized by recipes such as The Modern Nonna’s apple marshmallows and FOOBY’s apple marshmallows. Their ingredient forms and timings differ. For candy-style marshmallows with hot syrup, Ms Shi and Mr He use a separate green apple marshmallow formula. Follow one complete method rather than mixing measurements from different versions.
Print
Fluffy Apple Marshmallows
- Total Time: 4 hours 50 minutes
- Yield: 16 squares 1x
Description
Soft chilled apple-and-gelatin squares with no added sugar, corn syrup or egg whites. Apples and gelatin are the two main ingredients; water is also required.
Ingredients
500 g thick smooth unsweetened apple purée (about 2 cups)
21 g unflavored powdered gelatin (three 7 g envelopes)
100 mL cold water (about 6 tablespoons plus 2 teaspoons)
Instructions
Line an 8-inch square pan with parchment.
Pour the cold water into a wide heatproof bowl. Sprinkle the gelatin evenly over it and leave 5–10 minutes, or follow the package instructions, until uniformly swollen.
Warm the weighed purée in a saucepan. Remove from the heat and stir in the bloomed gelatin until fully dissolved. Warm gently if needed; do not keep boiling.
Transfer to an electric mixer bowl. Cool until warm rather than steaming, keeping it fluid. Whisk on low first, then medium-high for about 10–20 minutes, until pale, voluminous and thick enough to leave trails and briefly hold soft peaks.
Immediately spread in the prepared pan. Cover without pressing on the foam and refrigerate at least 4 hours, until fully set.
Lift out, cut into approximately 16 squares and serve chilled.
Notes
Use the finished purée weight, not a fixed number of apples. For homemade purée, cook peeled cored apples with a splash of water, blend and reduce if runny; weigh out 500 g. No added sugar does not mean sugar-free: apples contain natural sugars. Do not replace gelatin with collagen peptides, flavored gelatin mix or the same amount of agar. Store covered in the refrigerator and eat within 2 days. Preparation time includes whipping; total time allows 20 minutes for homemade purée and 4 hours for setting. Start with prepared purée for a shorter process.
- Prep Time: 30 minutes
- Chilling Time: 4 hours
- Cook Time: 20 minutes
- Category: Dessert
- Method: Whipping and chilling
Nutrition
- Serving Size: 1 square
Keywords: apple marshmallows recipe,2 ingredient apple marshmallow recipe,no added sugar apple marshmallows