Guys, I did a thing. A marvelous, wonderful thing. I love marshmallows, but so far I’ve only shared ONE marshmallow recipe on the blog (my Homemade Marshmallow Peeps). I knew that needed to change, and with my obsession with all things Fall, it had to be Fall-flavored marshmallows. These were supposed to just be apple marshmallows, but then inspiration (and my inability to edit myself) hit. Check out this recipe for Salted Caramel Apple Marshmallows!
I still haven’t ever made actual caramel apples. I’ve also never eaten one. I don’t know why, I just never have. I’ve dipped apples in caramel–the flavor combo is awesome. Maybe it’s because they’re so big and unruly. In any case, it’s fitting (for me) that instead of having had the “real” thing I came up with an even sweeter alternative. (All that said, caramel apples are on my Baking Bucket List, and I will get to them someday!)
You can whip the marshmallows up in no time, but they do take about four hours to set after you’ve spread them in the pan. The recipe is nearly identical to the one I used for my Homemade Marshmallow Peeps, only with the addition of finely ground freeze-dried apples. Make sure that you’re using freeze-dried apples and not just dried. Freeze-dried apples will be crunchy and allow you to grind them into a powder. If you can’t find them in your local grocery store, you can find them [here].
You can make the salted caramel sauce while the marshmallows are setting up, since the caramel needs time to cool to about room temperature before you use it. If you have caramel sauce left over, it’s great in my Snickers Ice Cream Sandwiches or in the salted caramel cream cheese frosting on my Banana Bread Cinnamon Rolls!
A few notes on hardware:
Once the marshmallows are set, a greased pizza cutter makes quick work of cutting the marshmallows and leaves them with nice clean-cut edges. I had a fancy marshmallow cutter and it didn’t do the job nearly as well! If you’re looking for a pizza cutter, you can find one [here].
After cutting them into squares, you can then put them on sticks and dip them! I put mine in the refrigerator after dipping to help the caramel set (it is a sauce and just wants to run down all over the place otherwise…it may be October, but it’s still &%[email protected] hot in Texas). I can never find lollipop sticks in my local grocery store, and end up buying them at a craft store or online. If you’re looking to get some, you can find them [here].
I lined my baking sheets with silpats because the caramel won’t stick to them at all and I can reuse them over and over again. If you’re looking to get yourself one, you can find them [here].
I hope you’re treating yourself to these soon! 😀
Other posts you may like:
Marshmallow recipe adapted from Marshmallow Madness. Salted caramel sauce adapted from Two Peas and Their Pod.
Salted Caramel Apple Marshmallows
- 1.5 oz freeze-dried apples (see note)
- 4 1/2 tsp unflavored gelatin
- 3/4 cup water, divided
- 3/4 cup sugar
- 1/2 cup agave syrup, divided (or substitute light corn syrup)
Salted Caramel Sauce:
- 1 cup sugar
- 6 Tbsp unsalted butter, cut into pieces, at room temperature
- 1/2 cup heavy (whipping) cream
- 1 1/2 tsp fleur de sel (or sea salt)
- 24 lollipop sticks (see note)
- Coat a 8" square pan with nonstick spray. Line with foil, allowing foil to overhang the edges of the pan to form handles, and spray the foil with nonstick spray. Set aside.
- Process the freeze-dried apples (see note) in the bowl of a food processor until ground fine. I tried to get as much of it ground to a powder as I could, but there were still some larger pieces of apple, and that's fine. Set aside (keep away from moisture or it will clump!)
- In a small bowl, whisk gelatin and 1/2 cup water. Set aside to soften for 5 minutes.
- In a medium saucepan, combine sugar, 1/4 cup agave syrup (or light corn syrup), and remaining 1/4 cup water. Bring mixture to a boil over high heat, stirring occasionally. Cook until syrup temperature reaches 240F.
- While syrup is boiling, pour remaining 1/4 cup agave syrup (or light corn syrup) into the bowl of a stand mixer. Place gelatin mixture in microwave for about 30 seconds, or until it is completely melted. Add gelatin mixture to mixer bowl. Turn the mixer on low and keep it running.
- Once syrup reaches 340F, pour carefully into mixer bowl (while mixer is still running on low). Be VERY careful not to touch the syrup, as it will stick to your skin and cause serious burns!
- Increase mixer speed to medium and beat 5 minutes. Increase the speed to medium-high and beat 5 more minutes. Then increase the mixer speed to high and beat for another 2 minutes. Mixture will be white, shiny, and will have tripled in volume.
- Pour half the ground apples into the marshmallow mixture, folding in to combine. Once nearly combined, add the other half of the apples and repeat. Spread marshmallows into prepared pan, using an offset spatula to smooth the top. Let the marshmallows set up at room temperature at least 4 hours.
For Salted Caramel Sauce:
- Pour sugar into a medium saucepan. Whisk over medium-high heat as sugar melts. It will clump and you'll think you're doing it all wrong. You're not. 🙂
- Once sugar is melted, stop whisking and let sugar cook until it is deep amber in color. *Carefully* add butter (mixture will bubble!) and whisk to incorporate.
- Remove mixture from the heat. Add cream (carefully!) and whisk until smooth. Add salt and stir to incorporate. Allow caramel to cool to nearly room temperature.
- Remove marshmallows from pan and cut into 24 marshmallows (a greased pizza cutter works nicely for this; see note). Insert a lollipop stick (see note) into each marshmallow and set on a baking sheet lined with waxed paper or a silpat (see note).
- Dip each marshmallow almost completely in the salted caramel sauce (if you dip it all the way in, you risk losing your marshmallow off the stick). Place dipped marshmallows in the refrigerator to set.Enjoy!