How to Make Tart Apple Marshmallows with Ally Duncan from @sugarpusher!
These Tart Apple Marshmallows, created by Ally Duncan, aka @sugarpusher, are the ultimate fall treat, capturing the crisp, refreshing taste of the season in every bite.
*Be sure to check out Ally's social pages for more recipes, tips & tricks, and dessert magic!
- Instagram: @sugarpusher
- TikTok: @sugarpusher
- Pinterest: SugarPusherOfficial
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Made with our Natural Tart Apple Artisan Flavor, these marshmallows are incredibly easy to make and require just a few simple ingredients.
Want to experiment? You can easily swap out the tart apple for any of our other Artisan Natural Flavors to create marshmallows with the flavor profile you're after, whether it’s fruity, rich, or something totally unique.
With our Artisan Natural Flavors, the possibilities are endless!
These Tart Apple Marshmallows aren’t just perfect for fall—they're also a fun, creative treat for Halloween! The sweet and sour punch from our Natural Tart Apple Artisan Flavor gives these marshmallows a playful, candy-like vibe that’s perfect for the spooky season.
The balance of tartness and sweetness makes them a great alternative to the usual Halloween candy, offering a unique twist on classic flavors. You can even add some of our caramel extract to recreate the nostalgic taste of caramel apple lollipops, making them an ideal snack for Halloween parties or trick-or-treat bags.
Ingredients
- 1 cup water, divided in half
- 3 packets unflavored gelatin
- 2 cups caster sugar
- 1/2 cup light corn syrup
- 1 tbsp. Amoretti® Natural Tart Apple Artisan flavor
- Green food coloring
- Powdered sugar
Directions
- Line an 8x8 or 9x9 inch square baking pan with foil and grease generously (Pam Baking Spray, butter or shortening). Then, sprinkle some powdered sugar over the bottom of the pan in a thin layer.
- Fit your stand mixer with the whisk attachment. Pour in 1/2 cup cold water and sprinkle gelatin over it. Let rest for 5 minutes to bloom.
- In a medium saucepan, add the sugar, corn syrup, salt and remaining 1⁄2 cup of water. Stir gently until no sugar is sticking to the bottom of the pan.
- Place on the stove over medium-high heat. Bring to boil, without stirring, and boil until it reaches 240-245 degrees fahrenheit. Remove from the heat.
- Mix your gelatin so that no dry clumps remain. Turn your mixer on low speed and slowly pour your sugar syrup down the side of the bowl in a steady stream. Do NOT add it all at once. Sugar syrup is very, very hot so be careful!
- Once you've added all of the sugar syrup, turn the mixer to high speed and it mix for 7-10 minutes until the marshmallow batter nearly triples in size and becomes very thick.
- In the last minute of whisking, stop the mixer, add your Tart Apple Artisan and food color. Whisk on high for one more minute.
- Working quickly, use a greased silicone spatula to transfer the mixture to the prepared pan.
- The, use a greased offset spatula to smooth the mixture out. Cover with a piece of greased plastic wrap and allow to set at least 4 hours, but preferably overnight.
- Once your marshmallows have set, carefully remove from the pan and remove from the greased foil and set on a work surface dusted with powdered sugar. Place some powdered sugar in a bowl and set aside. Use a greased bench scraper or knife to cut your marshmallows.
- Then, toss them in powdered to sugar to coat all sides.
- Store in an airtight container with parchment paper between each layer of mallows. Keep at room temperature.
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