Recipe Baked Apple & Cinnamon Marshmallows

Baked Apple & CINNAMON Marshmallows


diy-marshmallowsMakes 20 large Marshmallowists-style marshmallows

– or –

40 small marshmallows


You will need:

  • 160g apple purée
  • 240g glucose
  • 300g granulated white sugar
  • 13 leaves of gelatine soaked in 200g cold water
  • Vegetable oil
  • 30g cinnamon
  • Vanilla essence
  • Medium sized saucepan
  • Stand mixer
  • Sieve
  • Sugar thermometer


For the topping:

  • Icing sugar
  • Cornflour

For the marshmallows, put the granulated sugar, 120g glucose and 80g of apple puree into a heavy bottomed saucepan and bring to the boil. Heat until a sugar thermometer shows 112°C.

  • Add the remaining 80g of apple purée and 120g of glucose into the stand mixer and mix on a low speed.
  • Melt the soaked gelatine in a microwave (category B)for 1 minute
  • When the purée/sugar/glucose mix has reached 112°C, pour the mixture into the stand mixer.
  • Whisking all the time, add the melted gelatine into the stand mixer then increase the speed to medium.
  • Once the consistency of the mixture thickens and is less liquid-like, and there is no danger of splash back, increase the mixer speed to maximum for a further 12 minutes until the mixture is thick enough to hold its shape on a whisk.
  • Add 30g champagne to the mixture and continue mixing for a further minute.


While the mixture is whisking…

  • Take a roasting tin and cover it with a sheet of cling film ensuring it covers the whole surface completely and smoothly

Pour a small amount of vegetable oil onto the film and grease.

  • Once the marshmallow mix has quadrupled in size and drops slowly off the whisk, it is ready to pour into the pre-greased roasting tin.
  • Leave marshmallow mixture to set at room temperature for 4-6 hours before cutting with a hot wet knife and dusting the mallows in a pre-mix of 50/50 icing sugar and corn flour.The marshmallows will keep for 3 weeks in an airtight container!