Caramel Apple Marshmallows

These Caramel Apple Marshmallows are a must-have, over-the-top fall treat! You're going to love both the taste and their whimsical presentation!

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

These Caramel Apple Marshmallows are fluffy apple marshmallows dipped in homemade salted caramel! Drizzle them with chocolate, coat them in chopped peanuts, or enjoy them plain. They're the ultimate fall treat!

If you enjoy this recipe, check out the posts for my Apple Shortcake, Caramel Apple Angel Food Cake, and Homemade Peeps!

Jump to:

• Ingredients
• Instructions
• Equipment
• Storage
• Other Recipes You May Like
• Caramel Apple Marshmallows
• 💬 Comments

Ingredients

Here's everything you need to make this recipe! Measurements for each of the ingredients can be found in the recipe card, below.

Apple Marshmallow Ingredients

• Freeze-Dried Apples - For flavor without adding additional moisture. Make sure you're getting *freeze-dried* apples and not just dried. Freeze dried apples are free of moisture and will grind down to a powder, whereas dried apples will not.
• Unflavored Powdered Gelatin - Provides structure to the marshmallows and lends them a stretchy, gooey texture. Just let sit in water for five minutes, and it's ready for use.
• Granulated Sugar - For sweetness. The sugar syrup works with the gelatin to create air bubbles so the marshmallows are soft and fluffy.
• Agave Syrup -Helps to prevent the sugar from crystallizing. If you prefer, you can substitute with honey or light corn syrup.

Salted Caramel Sauce Ingredients

• Granulated Sugar - For sweetness, and the main flavor once it caramelizes.
• Agave Syrup - Helps the caramel to have a softer, chewier consistency and helps to keep the sugar from crystallizing. You can substitute with honey or light corn syrup if you'd like.
• Butter - For flavor, richness, and to help make the caramel pourable. Use unsalted butter if you don't want to have salt in your caramel, or you can use salted if you're planning to make the caramel salted anyway. The butter will incorporate into the caramel easier if it's cut into pieces and at room temperature.
• Heavy (Whipping) Cream - at room temperature
• Fleur de Sel (optional) - Feel free to use any coarse sea salt. The salt is optional, but I think the salted caramel is a lovely complement to the sweet marshmallows.
• Vanilla Bean Paste - For flavor, and it leaves beautiful black vanilla bean specks in your caramel! If you prefer, you can substitute with an equal measure of vanilla extract.

Toppings (Optional)

• Melted Chocolate, Chopped Peanuts, and/or Sprinkles - If you'd like, you can add toppings to your Caramel Apple Marshmallows. I chose chopped salted peanuts, some festive fall sprinkles, and a drizzle of semi-sweet chocolate for mine.

Instructions

Here's how to make this recipe, step by step! More detailed instructions are included in the recipe card, below.

Making Apple Marshmallows

1. Process the freeze-dried apples in a food processor until ground finely.
2. Combine sugar, agave syrup, and water in a saucepan. Bring mixture to a boil over high heat. Cook mixture until temperature reaches 240℉. Meanwhile, combine remaining agave and bloomed, melted gelatin to the bowl of a stand mixer.
3. Once the sugar syrup has reached temperature, gradually pour into the mixer bowl while the mixer is running. Beat until mixture is white, shiny, and has tripled in volume.
4. Fold the ground apples into the marshmallows.
5. Pour the marshmallow mixture into a greased and lined 8-inch square pan and smooth the top.
6. Let the marshmallows set up at room temperature for at least two hours, then cut the marshmallows into 16 squares.

Making Salted Caramel Sauce

1. Pour sugar and agave syrup into a medium saucepan and stir to combine.
2. Stir over medium-high heat until sugar melts.
3. Stop stirring and let sugar cook until it is deep amber in color. Add butter (mixture will bubble!) and stir to incorporate.
4. Remove mixture from the heat and add cream and vanilla bean paste, stirring to combine. Add salt, if desired, and stir until salt has dissolved. Allow caramel to cool to room temperature.

Dipping the Marshmallows

• Insert a lollipop stick into each marshmallow and set on a baking sheet lined with parchment paper or a silpat.
• Dip each marshmallow almost completely in the salted caramel sauce. Let excess caramel drip off, then place on a silpat.
• Once the caramel is set, you can add chopped peanuts, sprinkles, and/or a drizzle of chocolate, if desired.

Hint: The coating will be thin (thicker caramel would pull your marshmallow right off the stick). If you'd like the caramel coating to be a bit thicker, you can let the first coating of caramel set up in the fridge, and then dip the marshmallows a second time.

Equipment

Here are a few things I used when making this recipe that you may find helpful:

• Food Processor - For grinding the freeze-dried apples into powder. A coffee or spice grinder would also do the job, you will just likely need to do several small batches due to their small size.
• Candy Thermometer - The best way to ensure your sugar syrup is at the appropriate temperature!
• Offset Spatula - Not a necessity, but it helps to keep your fingers out of the marshmallow while you spread it in the pan!
• Pizza cutter - A greased pizza cutter makes quick work of cutting the marshmallows and leaves them with nice clean-cut edges. I have a fancy marshmallow cutter and it didn't do the job nearly as well!
• Lollipop Sticks - I can never find these in my local grocery store, and end up buying them at a craft store or online. The sticks I used were 6 inches long.
• Silpats - I used these silicone baking mats to set the marshmallows on after I dipped them. It allowed me to gather up the caramel that had run off the marshmallows onto the mat and scrape it back into the cup I was using for dipping.
• Bench Scraper - What I used to gather up the dripped caramel so I could use it.
• Parchment Paper - Parchment can be used instead of silpats, but more difficult to gather the caramel that's dripped back into the bowl for use. I cut small squares of parchment to set each caramel-coated marshmallow on.

Storage

The dipped marshmallows can be stored in an airtight container at room temperature for up to three days. I don't recommend refrigerating or freezing your marshmallows, as the humidity will wreak havoc on their texture.

Other Recipes You May Like