Making your first batch of marshmallows can be intimidating, light and fluffy and so delicious, these are easier than you can imagine. You’ll never buy store bought again. Swirled with caramel and apple throughout, these are heavenly and perfect over a cup of hot spiced cider.
Using a fruity olive oil is perfect here, mixing the oil into the mallows as they finish whipping makes them much easier to handle when transferring into the baking dish and softens the cheek tingling sweetness from the whipped sugar as well. Koroneiki or a mild Coratina would be lovely here as their natural apple forward tasting notes make them the perfect combination to pair with these sweet treats!
Apple Caramel Marshmallows
- 1 cup icing sugar
- 1/2 cup cornstarch
- 3/4 cup apple cider divided
- 3 envelopes unflavored gelatin
- 2 cup granulated white sugar
- 1/4 cup light corn syrup
- 2 Tbsp olive oil extra virgin
- ¼ cup caramel sauce
- Line a 9×13″ baking dish with plastic wrap, pressing in tightly to fit paper into corners, leaving an overhang of at least 1-2″ so you can lift from pan your marshmallow. Drizzle the plastic wrap with a little olive oil and spread it evenly to coat.
- In a sifter mix together icing sugar and cornstarch together, then sift an even layer of the icing sugar mixture over the plastic wrap. Set the remaining mixture aside.
- In the bowl of a stand mixer with whisk attached, pour in 1/4 cup of apple cider. Sprinkle gelatin powder over top, stirring once to combine and allow it to bloom.
- In a large saucepan over medium-high heat, add remaining apple cider, sugar, corn syrup and simmer, stirring once or twice. Once the sugar has dissolved and starts to bubble, don’t stir, allow it to come to a rolling boil for 5-8 minutes until reaches 240°F, soft ball stage.
- Immediately pour the sugar mixture into the bowl of the stand mixer and stir once to incorporate the gelatin. Turn mixer on to low and slowly increase speed to high and beat for 10-15 minutes. The mallows will triple in size and turn a glossy white color and be stiff forming large peaks. Turn off the mixer, add in the olive oil and beat on medium-high speed for one more minute to incorporate fully.
- Oil a spatula and spread the mallows in the prepared baking dish, pressing into corners. Dollop spoonful’s of caramel sauce over top marshmallow and swirl in with a butter knife, to incorporate and make a beautiful pattern. Smooth the top and dust with the remaining icing sugar cornstarch mixture evenly over top. Let sit for about 1 hr to cool, then transfer to the fridge for 2-3 hours to cool and set completely.
- Once cooled, lift marshmallows from pan by lifting edges of plastic wrap and set on a cutting board. In a shallow dish, add 1 cup icing sugar and set next to a cutting board. With a wet knife, slice marshmallows into desired shapes and toss in icing sugar. Store in an airtight container for up to two weeks.