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apple cider marshmallows stacked on a plate
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Apple Cider Marshmallows

Supersoft homemade marshmallows made with fresh cider, honey and brown sugar.
Servings 20 large marshmallows

Ingredients

  • 4 packets or 28g powdered gelatin
  • 320g fresh apple cider, preferably spiced divided in half (one half for the gelatin, one for the sugar)
  • 185g honey or maple syrup
  • 450g brown sugar light or dark
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon pure vanilla extract
  • 1-2 teaspoons cinnamon user lesser amount if using spiced cider
  • 1/2 cup powdered sugar sifted, for coating the marshmallows

Instructions

  • Lightly grease a sheet cake pan (13" long).
  • In a small, microwave-safe bowl dissolve gelatin into half of the apple cider, mix with a fork to combine and set aside to bloom.
  • In a deep pot, combine sugar, honey, other half of apple cider and salt on medium heat. Stir until sugar dissolves and then turn up heat to medium high and let boil – without stirring – until the temperature reaches 250 F.
  • Pour hot syrup into a stand mixer bowl fitted with a whisk attachment (if you are using a hand mixer, use a heat-safe bowl). Let cool for just a few minutes while you microwave the gelatin for about 10 seconds, until it is liquid. Once your sugar mix has a bit, add the gelatin mix to it and begin whisking on medium high.
  • Let it whisk for about 10 minutes. While it's whisking you can add the cinnamon and vanilla. The mallow fluff will be silky and smooth once done and pull away from the sides.
  • Be ready with the greased pan and a rubber spatula.
  • Once the marshmallow fluff is done, pour or scoop (it is very thick, and really not cooperative) it into the pan. A lot will stick to the sides, do your best to get as much out as you can.
  • Smooth down the fluff with an oiled offset spatula or the back of a spoon, very briefly as soon as you get it all in (it will begin to set as soon as it gets in the pan.)
  • Let set at room temperature over night or in the fridge for a few hours.
  • Sift some of the powdered sugar onto a large clean surface and pull out what is now one giant marshmallow, and place on top of the sugar to coat. Use your fingers to gently smooth more sugar all over the sides of the marshmallow.
  • Use an oiled knife to cut (it is more like pushing the knife through than sawing) marshmallows to any size of your liking and just ensure that every side is dusted and rubbed with cinnamon sugar so they aren’t sticky.
  • Store in an airtight container. Marshmallows keep at room temperature for about 2 weeks.

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