Paleo Apple Spice Marshmallows
These Paleo Apple Spice Marshmallows are sweetened with maple syrup and flavored with apple juice + loads of warm spices! Homemade marshmallows are easier than you’d think, and you’ll love these on their own or as the perfect apple cider addition.
I really want to complain about how fast this year has gone by – November already, HOW?! But instead we’re going to talk about something infinitely more delicious…fluffy, maple-sweetened, cinnamon-dusted apple spice marshmallows!
A few weeks back my friend Monica from The Movement Menu invited me over for a photoshoot. As we texted about what to make, we decided a whole bunch of marshmallows. We started brainstorming marshmallow ideas and after not being able to narrow it down, we decided on two. each. I went to her house with bags of marshmallows in my hands and we spent the day taking tons of photos and eating tons of marshmallows. She had made these chocolate marshmallows rolled in cacao nibs that were incredible – seriously, so incredibly fluffy and amazingly delicious.
As we devoured our marshmallows, I was kind of amazed that all these marshmallows were Paleo and made without any refined sugars. Obviously, these marshmallows aren’t health food, but these are definitely a better-for-you option if you’re choosing to indulge.
So..let’s get to the point and talk homemade marshmallows. Have you ever tried them? If you have, you know why I’m kind of obsessing over them over here. They’re nothing like their store-bought counterparts and will totally change your marshmallow perspective.
Instead of a leathery, sticky mess, these are fluffy and super pillowy. Monica and I were giggling throughout the photoshoot as they literally bounced around the set. Homemade marshmallows are just a food to make you happy, and I promise they’re not nearly as hard to make as you’ve imagined!
These ones are extraordinarily flavored with apple juice and warm spices – the apple juice is reduced down to form a flavorful concentrate, and when paired with the spices, it creates a flavor reminiscent of apple pie. It’s pretty irresistible, if I do say so myself. Even better when tossed into a glass of hot spiced apple cider!
As the sweetener here, I used maple syrup because I thought it would pair nicely with the apple spice flavor, and it most definitely did! However, if you want to use honey, or a mix of the two, that would also be delicious.
These apple spice marshmallows are a fun way to experiment with candy making, and would be a delicious addition to your Thanksgiving dessert table, especially if they’re served next to the hot apple cider! While you’re at it, why not whip up a batch of Monica’s Chocolate Marshmallows to pair with the hot cocoa? Enjoy!
Remember to #bakerita if you try the recipe!Print
- In a small saucepan, heat your apple juice over medium high heat and simmer until it has reduced in half, making 1/2 cup. If you accidentally reduce too much, add more apple juice to make it 1/2 cup. Set aside to cool.
- While your reduced cider is cooling, line a 9×9 pan with plastic wrap or parchment paper, grease with coconut oil and sprinkle with some of the tapioca starch/cinnamon mixture.
- Once the apple juice is cool, combine it with the gelatin in a small bowl, whisk lightly, and set aside to set up.
- 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, maple syrup and salt. Clip a candy thermometer to the pan and heat over medium heat, stirring occasionally, until the mixture comes to a boil. Continue to cook until the thermometer reaches 240 degrees F.
- While your waiting for your sugar syrup to heat, microwave the bowl with gelatin in it for 20 seconds, until it liquefies. Put the warm gelatin mixture into the bowl of a stand mixer fitted with the whisk attachment.
- Once your sugar syrup reaches 240F, immediately remove from the heat and carefully stream the hot syrup mixture into the gelatin as the mixer is running on low. Once all of the syrup had been added, turn the mixer on high and beat until it’s smooth, glossy and thick, about 10 minutes. Add the spices and vanilla extract and mix again on medium, until combined.
- 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 into the pan, or use a greased offset spatula. Tap the pan hard against the counter a few times to release any large air bubbles. Sprinkle generously with the tapioca starch/cinnamon mixture and let the marshmallow rest at room temperature for at least 6 hours, or overnight.
- Once set and ready to cut, sprinkle your work surface with tapioca starch/cinnamon. Lift the marshmallow from the pan using the plastic wrap or parchment and invert onto the tapioca dusted work surface. Once removed, peel away the parchment or plastic wrap and dust with more of the tapioca starch/cinnamon mixture.
- Cut the marshmallow into squares using a large chef’s knife or pizza roller. You’ll get the cleanest cuts if you wash the knife frequently with hot water and spray it with nonstick spray. Roll the cut sides of the marshmallows in the tapioca starch/cinnamon mixture.
- Store marshmallows in an airtight container for about 4 days. They will be fine to eat for longer than this, but they might start to taste stale.