Are you ready for some irresistable and mouth-watering marshmallows! Then you're in the right place. These delicious Tart Apple Marshmallows created by the talented Ally Duncan, aka Sugar Pusher, during her visit to the Amoretti Test Kitchen. Ally taught us how to make the best marshmallows ever, and we can't wait to share her amazing recipe with you!
Our Natural Tart Apple Artisan Flavor is the star of the show in these marshmallows. It adds the perfect balance of tartness and sweetness, resulting in light, fluffy, and melt-in-your-mouth marshmallows. With just a few simple ingredients, you can easily create a batch of these marshmallows that will impress your friends and family!
Where to find Ally:
Instagram: https://www.instagram.com/sugarpusher/ TikTok: https://www.tiktok.com/@sugarpusher Pinterest: https://www.pinterest.com/www.pinterest.com/SugarPusherOfficial Blog: https://sugarpusher.net/blog
Ingredients
Directions
- Line an 8x8 or 9x9 inch square baking pan with foil and grease generously (I use Pam Baking Spray, butter or shortening work as well). Then, sprinkle some of your toasted coconut 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.
- To 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. CAUTION: sugar syrup will be extremely hot. Be careful.
- Once you've added all of the sugar syrup, turn the mixer to high speed and whisk for 7-10 minutes until the marshmallow batter nearly triples in size and becomes very thick. Scrape down the sides of the as needed. In the last minute of whisking, stop the mixer, add your Tart Apple Artisan and food color, and whisk on high for one more minute.
- Working quickly, use a greased silicone spatula to transfer the mixture to the prepared pan. 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 mallows 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 mallows. Toss mallows 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.
