APPLE RECIPES FOR FALL: It’s the time of year for apples, and Apple Pie Marshmallows sound like a fun challenge in the kitchen.

Ingredients

— For the marshmallows: Nonstick cooking spray; one-quarter cup unfiltered apple juice; 3 tablespoons gelatin; 2 cups (400 g) granulated sugar; one-half cup (120 g) water; one-quarter cup (65 ml) honey; one package freeze-dried apples (1.2-ounces), pulverized to a crumb, divided.

— For the topping: 5 tablespoons all-purpose flour; 3 tablespoons light brown sugar; three-quarters teaspoon ground cinnamon; two-thirds cup (80 g) confectioners’ sugar; 1 tablespoon unsalted butter, melted; 3 tablespoons cornstarch

Instructions

To make the marshmallows: Lightly coat a 9-inch/23 cm square pan with non-stick cooking spray. Place parchment on top, letting it overhang 2 sides, then coat once more with nonstick cooking spray. Place the apple juice in a large bowl and sprinkle the gelatin over the surface; leave untouched to bloom.

In a medium saucepan, combine granulated sugar, 1/2 cup water, and honey and cook, stirring, over medium heat until the sugar dissolves. Simmer and cook without stirring until a candy thermometer reads 240ºF (116ºC).

Pour sugar mixture into the gelatin mixture; use an electric mixer to beat on low speed until combined. Increase speed to high and beat until thick and fluffy, about 10 minutes. Fold in all but 1 tablespoon of the freeze-dried apple crumbs (reserve those for the topping). Using a lightly oiled spatula, scrape the mixture into the prepared pan. Smooth out the top (the top surface will not be completely even). Set aside.

To make topping: Place the flour, sugars, cinnamon, butter and remaining tablespoon of freeze-dried apple crumbs in a bowl, tossing with a fork to combine. The topping is ready when it starts to come together into small crumbles. Sprinkle and gently press the topping into top of the marshmallow. Set aside in a cool place (not the refrigerator) for 8 hours or overnight to set.

In a small bowl, whisk together the confectioners’ sugar and cornstarch. Lightly dust the top and bottom of the marshmallow with the confectioners’ sugar mixture. The marshmallows will keep in an airtight container for 3-4 days.

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