Dessert Recipes Tasty Treats To Snack On

Apple Cider Marshmallows

I have a love hate relationship with miss Katie of Butterlust. I love her because her recipes are always on point – like ridiculously delicious every single time. But I totally blame her for my constant cravings for chocolate and cookies and all things delicious at any given moment. Her food photography is some of the best of the best, which makes me ridiculously excited to have here monthly to fill in a “tasty treats” slot. But before we get to Katie’s goodies below, I really think you need to add her blog to your reader. We can all get pleasantly plump together!   

homemade apple cider marshmallows

Hey there Lark & Linen Readers! A huge thanks to Jacquelyn for having me — I’m so excited to share my sweet tooth with y’all! Speaking of, Halloween has passed and we are entering into the absolute best time of year, don’t you think? My scarves and boots have officially made an appearance, and even down here in Texas there is a chill creeping into the air that has been making me crave cozy drinks and warm fall spices. And since fall drinks are made infinitely better when there’s a fluffy, creamy marshmallow melting on top, today I’m sharing a homemade version!  These marshmallows are far superior to anything you’ll find in a supermarket. They’re infused with spiced apple cider, sweetened with a touch of honey and brown sugar, and so light and fluffy that you’ll never go back to packaged. They make the perfect addition to a warm cup of mulled cider or even your chai latte — bonus points for using them in autumn-themed s’mores! Enjoy! XO, Katie

homemade apple cider marshmallows apple cider marshmallow recipe easy homemade marshmallows homemade marshmallows! You'll never go store bought again 
Photography, Recipe & Styling: Butterlust Blog

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Read on for the recipe!

Apple Cider Marshmallows
Serves 30
Homemade marshmallows infused with spiced apple cider, sweetened with a touch of honey, and so light and fluffy that you'll never go back to packaged
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91 calories
23 g
0 g
0 g
0 g
0 g
40 g
45 g
23 g
0 g
0 g
Nutrition Facts
Serving Size
40g
Servings
30
Amount Per Serving
Calories 91
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 45mg
2%
Total Carbohydrates 23g
8%
Dietary Fiber 0g
0%
Sugars 23g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup apple cider
  2. 3/4 cup water
  3. 1 1/2 cups granulated sugar
  4. 1/2 cup packed brown sugar
  5. 1/2 cup honey
  6. 1/2 teaspoon salt
  7. 2 tablespoons unflavored powdered gelatin (about 2 1/2 packets)
  8. 2 large egg whites, room temperature
  9. 1/4 tsp cinnamon
  10. 1/4 tsp cardamom
  11. pinch of cloves
  12. 1 cup powdered sugar mixed with 1 1/2 teaspoons cinnamon
Instructions
  1. 1. In a small saucepan, heat your apple cider over medium high heat and simmer until it has reduced to 1/2 cup. Set aside to cool. While your reduced cider is cooling, line a 9x9 (for thicker marshmallows) or 13x9 pan with plastic wrap or parchment paper, grease very thoroughly with butter or cooking spray and then sprinkle with some of the powdered sugar mixture.
  2. 2. Once cooled, combine the reduced cider with the gelatin in a small bowl, whisk lightly, and set aside to set up.
  3. 3. In a medium saucepan (if you don't have good medium-sized saucepan, use a large one because the mixture will bubble) combine the water, granulated sugar, brown sugar, honey and salt over medium heat, stirring occasionally until the sugar is dissolved. At this point you're going to stop stirring. Brush the sides of the pan with a wet pastry brush to prevent any crystals from forming (optional), and insert a candy thermometer. Continue to cook until the thermometer reaches 240 degrees F.
  4. 4. While your waiting for your sugar syrup to heat, place your egg whites into the bowl of a stand mixer fitted with whisk attachment. When the syrup reaches about 230F start to beat the egg whites on medium speed. The goal is to have the egg whites at firm peaks when the sugar syrup reaches 240 F. If the whites are ready before the syrup just stop the mixer -- do not over mix. 5. Also during this time, microwave the bowl with gelatin in it for 20 seconds, until it liquefies.
  5. 6. Once your sugar syrup reaches 240F, remove from the heat immediately and whisk in the gelatin mixture until dissolved. Next, slowly and carefully stream the hot sugar syrup into the egg whites as the mixer is running on low. Once all of the syrup is in, turn the mixer to high speed and beat until the marshmallow is glossy and thick, about 10 minutes. When you lift the beater from the mixer, it should slowly drip back into the bowl in a thick ribbon. Add the spices and mix again on medium, just until combined.
  6. 7. Using a greased spatula, scrape the marshmallow into the prepared pan and smooth it into an even layer. You may need to grease your hands and pat the marshmallow gently to mold it to the pan. Sprinkle generously with the powdered sugar mixture and let the marshmallow rest at room temperature for at least 6 hours, or overnight. Once set and ready to cut, sprinkle the top with powdered sugar mixture again and dust your work surface with powdered sugar as well.
  7. 8. Remove the marshmallow from the pan (you may need to run a knife around the edges), and invert onto the work surface. Don't be afraid to jiggle the pan and/or use a knife to help remove the marshmallow from the pan. Once removed, peel away the parchment or plastic wrap and dust with more powdered sugar. Cut the marshmallow into squares using a large chef's knife or pizza roller. It's easiest if you wash the knife frequently with hot water and spray it with nonstick spray or rub with butter. Roll the cut sides of the marshmallows in powdered sugar.
  8. 9. Store Honey Apple Cider Marshmallows in an airtight container for 3-4 days. They will keep longer than this, but they start to taste stale within a few days, depending on the humidity levels of your house.
Adapted from About Food
beta
calories
91
fat
0g
protein
0g
carbs
23g
more
Adapted from About Food
lark & linen http://www.jacquelynclark.com/
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33 Comments

  • Reply
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    November 13, 2014 at 11:13 am

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  • Reply
    Lauren Burkitt
    November 13, 2014 at 1:29 pm

    Wow, what a clever idea! These are so cute and such a nice idea to serve over the holidays. Kate’s blog is lovely, can’t wait for this new little series :)

    • Reply
      Jacquelyn
      November 13, 2014 at 7:09 pm

      I totally agree! Such a great way to gussy up store bought apple cider or chai lattes!

  • Reply
    Leah / Freutcake
    November 13, 2014 at 4:42 pm

    How exciting! Welcome Katie! I can’t wait to see what sorts of beautiful and tasty treats you create.

    • Reply
      Jacquelyn
      November 13, 2014 at 7:10 pm

      You and me both ;)

  • Reply
    Love CompassionateLee
    November 14, 2014 at 2:25 am

    I love the idea of using the marshmallows to make autumn themed s’mores…it’s a fun project that I can do with my little cousins, nieces, and nephews :) Enjoy a wonderful weekend Jacquelyn!

    • Reply
      Jacquelyn
      November 14, 2014 at 9:59 am

      Oh man, yes!! S’mores would be about 10 times better, which I didn’t really think was possible

    • Reply
      Jacquelyn
      November 21, 2014 at 10:20 am

      That’s such a cute idea! Aunt of the year ;)

  • Reply
    Heather (RestlessOasis)
    November 14, 2014 at 2:58 pm

    I’m such a sucker for homemade marshmallows! Definitely going to need to try this!

    • Reply
      Jacquelyn
      November 21, 2014 at 10:19 am

      Me too!! I can’t even handle store bought ones anymore. They taste so chemically to me now

  • Reply
    Davida @ SHE uncovered
    November 15, 2014 at 11:33 am

    SO adding Katie to the reader! I’ve never attempted marshmallows before so this recipe will be the first!

    • Reply
      Jacquelyn
      November 21, 2014 at 10:18 am

      Good call!!

  • Reply
    Susan Bohannon
    November 20, 2014 at 10:35 am

    How do you get your marshmallows cut so perfectly. Can’t wait to try this delicious sounding recipe and I would love mine to look as beautiful as yours.

    • Reply
      Jacquelyn
      November 21, 2014 at 10:12 am

      I can’t speak for Katie, but I believe the secret is a REALLY sharp knife, and wiping it down after every cut!

    • Reply
      Katie @ Butterlust
      December 8, 2014 at 11:16 am

      Hi Susan! My favorite way to cut marshmallows and get that perfectly straight cut it to use a greased pizza cutter (the wheel type). You’ll need to re-grease it several times throughout the cutting process. You can also just use a greased, very sharp knife and draw yourself some guidelines in powdered sugar prior to cutting. Thanks and enjoy!

  • Reply
    Natashia
    November 20, 2014 at 9:31 pm

    Yay for marshmallows with no glucose syrup! I’ve been making plain vanilla ones for ages, but these sound so good.

    • Reply
      Jacquelyn
      November 21, 2014 at 10:11 am

      Agreed!!

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    November 21, 2014 at 5:03 pm

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  • Reply
    Adria
    November 29, 2014 at 4:16 pm

    Is there a substitute for the gelatin?? I miss marshmallows since being vegetarian…. And these look so fluffy!!!

    • Reply
      Katie @ Butterlust
      December 8, 2014 at 11:22 am

      Hi Tisah! To make vanilla marshmallows, use water instead of apple cider, eliminate the spices and instead add 2 tsp of vanilla extract. That should do the trick!

      • Reply
        Katie @ Butterlust
        December 8, 2014 at 11:27 am

        Adria, for some reason my computer is playing tricks on me and the above response, meant for Tisah below, showed up as a reply to your comment. So sorry, please ignore!

        Regarding vegetarian marshmallows — that’s a tough one! I’ve never made them before because they require quite a few unique to achieve the correct texture. I’ve seen some recipes using agar instead, but with varied results. Since I’m not an expert, I’m going to point you in the direction of this great article from Serious Eats: http://www.seriouseats.com/recipes/2010/12/vegan-marshmallows-recipe.html.

  • Reply
    Hazel
    December 2, 2014 at 9:46 pm

    Must try this! Now I really want marshmallows. Also (don’t hate me), in Step 8 you spelled ‘jiggle’ like ‘giggle’. But I really do love this recipe. I hope I don’t come off as rude. ☺

    • Reply
      Jacquelyn
      December 8, 2014 at 11:00 am

      haha oh no!! Good spotting! Fixing that riiight now ;)

  • Reply
    Tisah
    December 6, 2014 at 8:38 pm

    I’ve been dying to make marshmallows!! Any idea how I might modify this recipe to make vanilla flavored marshmallows? For hot chocolate?!

    Thanks so much!

    • Reply
      Katie @ Butterlust
      December 8, 2014 at 11:28 am

      Hi Tisah! To make vanilla marshmallows, use water instead of apple cider, eliminate the spices and instead add 2 tsp of vanilla extract. That should do the trick!

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    crystal
    December 19, 2014 at 10:28 pm

    I stored them in an airtight container but they seem like they are wet. Is this bad? How do I get them dry? Lol

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  • Reply
    K London
    August 14, 2015 at 3:51 am

    Hello!
    I tried the recipe but I have a few questions. Unfortunately it didn’t “set” (but it was still delicious).
    Either I didn’t use enough gelatin (I live in France so maybe it’s not quite the same) or the syrup was not at the right temperature. How does the syrup behave when you heat it? How does it look when you reach the right temperature?
    Also I was a bit impatient and I added the gelatin to the cider when it was at 95-105F maybe it was too hot?
    What do you think? ^^

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