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.

Apple Marshmallows Recipe: Fluffy, No Added Sugar

Name: Fluffy Apple Marshmallows
Prep time: 4 h 30 min
Cook time: 20 min
Total time: 4 h 50 min
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)

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

Scale

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

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