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Apple Pie Marshmallows

Marshmallows have never been more 'Merican. These lovely ladies are packed with sweet apple flavor with a hint of cinnamon. Made with apple cider, apple pie extract, and finished with crushed dried apples, it's all the flavors of apple pie that you love in a squishy, pillowy, luscious marshmallow. Eat them on their own, floating in cocoa, or a steaming mug of apple cider. These also make an awesome homemade gift for neighbors, friends, and family. And don't make the mistake of making these only during the holidays- these marshmallows are equally perfect accompanied with the Fourth of July as they are with Christmas.


Bowl of a standing mixer:

1/2 cup [120 grams] apple cider

3 tablespoons [27 grams] powdered gelatin

Medium saucepan:

1/2 cup [120 grams] apple cider

1/2 cup [155 grams] light corn syrup

2 cups [430 grams] granulated sugar

Pinch of salt

Pinch of ground cloves

Pinch of cinnamon

Pinch of ground nutmeg

Bowl #1

2 egg whites

1/2 teaspoon apple pie extract, optional

1/2 teaspoon vanilla extract

On the sidelines:

Powdered sugar, for coating

Freeze-dried apple slices, pureéd to a powder, for coating



Lightly grease a 9x13 pan with vegetable or canola oil. I like to use a paper towel for this job. Add a handful of powdered sugar into the pan and shake it all around to coat every nook and cranny of the pan. Set aside.


In the bowl of your stand mixer, sprinkle the gelatin over the apple cider. Let stand for five minutes to fully absorb.


In your saucepan, combine all ingredients and place over medium-high heat. Attach a candy thermometer to the side of the saucepan and monitor the temperature. Bring the mixture to 240 degrees. Remove from heat.


Pour the hot liquid mixture over the gelatin in your standing mixer bowl. Go slowly, it'll be hot. Once all poured, turn your mixer on very low and begin to bring together the gelatin and hot sugar mixture. After a minute, turn up the power on the mixer to about medium and let it go for five or six minutes. It'll turn white and nearly triple in volume.


Meanwhile, beat the egg whites and extracts in your first bowl to stiff peaks.


After five minutes has passed, add your egg whites into the marshmallow mixture and continue to beat for another minute or so.


Pour the warm mixture into the prepared pan. Lightly smooth the top. Using a strainer or sifter, sift powdered sugar over the top. Make sure it's a nice, thick coat. Park the pan in the fridge overnight- uncovered.


The next day, run a sharp knife around the edges of the pan. Slowly peel the marshmallow sheet out of the pan and onto a cutting board.


Sift the pureed apple slices over the marshmallow sheet now that the powdered sugar side is facing down. Cut into desired sizes or use a sharp cookie cutter to stamp out shapes. As you cut the marshmallows, toss all sides into the pureéd apple dust and/or powdered sugar.


Store in an airtight container.

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