Apple Cider Marshmallows
Apple cider is the ultimate fall flavor. It makes for a cozy warm drink, a delicious cocktail, or even a dreamy dessert! Would you have ever thought that you’d eat an apple cider-flavored marshmallow? Well, now you can! You know I love creative marshmallow recipes and this Apple Cider Marshmallows recipe is super easy to make and takes very little time and effort on your part, it mostly just takes patience!
Why this recipe works
I mean, how could it not?! Homemade marshmallows are so much better than buying a bag of marshmallows, and using apple cider in the marshmallow recipe leaves you with sweet, soft like-a-cloud marshmallows with a hint of fall.
Ingredients and notes
Apple Cider – This is the sole flavoring for this easy, quick homemade marshmallow recipe. You can use homemade or store (or farm) bought cider here. You could even use hard cider! The more flavorful the apple cider, the more flavorful the Apple Cider Marshmallow!
Gelatin – Gelatin is so important for homemade marshmallows. It gives them their structure and texture. There are some vegan substitutes, but I have not yet tested them.
Corn Syrup – Corn syrup is what gives you those epic marshmallow pulls. In addition to giving your marshmallow that ooey gooey sticky texture, corn syrup also adds sweetness. I use light corn syrup, but dark corn syrup could add some richness to the flavor. You can also reduce the corn syrup for a lighter, fluffier marshmallow, or follow the recipe for an ooey gooey marshmallow.
How to make this recipe
Prepare the Pan
Combine the cornstarch and powdered sugar in a small bowl.
Line a baking pan with parchment paper. Use an 8×8 pan for the biggest marshmallows or a 9×13 pan for more normal-sized marshmallows.
Sprinkle half the cornstarch and powdered sugar mixture over the lined pan until the bottom of the pan is covered.
Place the gelatin and first cup of apple cider in the bowl of a stand mixer with the whisk attachment and set aside.
In a medium saucepan, combine the second cup of apple cider, granulated sugar, and corn syrup. Heat covered for about 5 minutes, the remove the lid and attach a candy thermometer to the side of your pot.
Continue heating mixture until it reaches 240 F, then remove from heat.
Start your mixer to being combining the gelatin and apple cider. Slowly stream in the hot mixture.
Turn up the speed on your mixture and beat on high speed for about 10 minutes.
Pour mixture into prepared pan, and top with remaining corn starch and powdered sugar mixture.
Let set about 4 hours, then cut into squares or use a cookie cutter to cut into fun shapes!
This will be dependent on the gelatin you use. As unappealing as it may sound, many gelatins use meat product so most likely your marshmallows will not be halal.
Absolutely, yes! Homemade marshmallows are infinitely better than a bag of marshmallows from the store. Once you try homemade, you will never go back!
They will keep for at least a few weeks when stored in an airtight container at room temperature.
Tips & Tricks
- Binder clips will help hold the parchment paper in place when lining the pan.
- A candy thermometer should have the tip immersed in the mixture, but the tip should not touch the bottom of the pan.
- After streaming in the hot mixture, it helps to gradually turn up the speed of your mixer to avoid splattering marshmallow everywhere.
Did you try this recipe? Review and comment below, and share a photo on Instagram and tag @flourdeliz!
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Apple Cider Marshmallows
- Hand or stand mixer with whisk attachment
- candy thermometer
- silicone spatula
- 1/2 cup cornstarch
- 1/2 cup powdered sugar
- 3 packages unflavored gelatin
- 2 cups apple cider divided
- 1 1/2 cups sugar
- 1 cup corn syrup
- Combine cornstarch and powdered sugar.
- Line baking pan with parchment paper.
- Sprinkle half of cornstarch mixture into lined pan until bottom of pan is covered.
- Put gelatin and first cup of apple cider in the bowl of a stand mixer and set aside.
- Combine the second cup of apple cider, sugar, and corn syrup in a saucepan.
- Cover and heat for about 5 minutes.
- Remove cover and attach candy thermometer to the side of the saucepan.
- Heat until the mixture reaches 240 F.
- Remove from heat.
- Start mixer on low speed and slowly stream in the hot mixture.
- Turn up the mixer speed and beat for about 10 minutes.
- Pour mixture into the prepared pan.
- Top with remaining cornstarch mixture and let set about 4 hours.
- Cut in to squares or cute shapes!