Apple Cinnamon Marshmallows
Bring the taste of freshly picked apples with Dreidoppel Apple Flavor Paste. This flavoring captures the essence of crisp, juicy apples with a hint of cozy warmth, perfect for adding depth to the marshmallows.
- Author
- Hannah Gray
- Prep Time
- 35 minutes
- Cook Time
- 20 minutes
- Servings
- 25
Ingredients
- 4 tbsp / 40 g Unflavored Gelatin
- 1 C / 230 g Cold Water
- 3 ½ C / 680 g Granulated Sugar
- 1 ½ C / 560 g Light Corn Syrup
- ¾ C / 170 g Water
- 2 tbsp / 20 g Apple Flavor Paste
- 1 ½ C / 300 g Coarse Sanding Sugar, Divided
- 2 tbsp / 20 g Ground Cinnamon, Divided
Directions
- Line a 10 x 10 x 2-inch (25 x 25 x 5 cm) pan with lightly oiled parchment paper, covering the sides. *this recipe moves quickly once the syrup is ready.*
- In the bowl of a stand mixer fitted with a whisk attachment, combine 4 tbsp / 40 g gelatin and 1 C / 230 g cold water; let bloom while you prepare the syrup.
- In a heavy-bottomed saucepan, combine 3 ½ C / 680 g granulated sugar, 1 ½ C / 560 g corn syrup, and ¾ C / 170 g water. Cook over high heat, stirring constantly, until the syrup reaches 252°F (122°C). Remove from heat and let cool, undisturbed, to 210°F (99°C).
- Carefully pour the syrup into the bloomed gelatin, starting the mixer on low to avoid splashing, then increasing to high speed. Whip for about 10 minutes, or until the mixture doubles in volume and becomes glossy. Reduce the speed and mix in 2 tsp / 20 g Dreidoppel Apple Flavor Paste until evenly combined.
- Pour the marshmallow into the prepared pan and spread evenly. Dust the top with ½ C / 100 g sanding sugar and 1 tsp / 10 g cinnamon, then cover with a lightly oiled piece of parchment. Let set at room temperature for 12 hours or overnight.
- Once firm, remove from the pan and cut into cubes. Toss each piece in a mixture of 1 C / 200 g sanding sugar and 1 tbsp / 10 g cinnamon to coat.