Easy Apple Marshmallows (Only 2 Ingredients)
These apple marshmallows are soft, fluffy little “clouds” made with apples, unflavored gelatin, and water. There’s no baking or added sugar, just a gentle apple flavor and an airy, mousse-like texture. 🍎☁️
Our apple marshmallow videos have reached over 20 million views on Instagram, and your questions have helped us make this guide even better. Here you’ll find step-by-step photos, a video, and answers to the questions you’ve asked us most.
The method is simple: cook and blend the apples, dissolve the gelatin, then whip the hot mixture until it turns pale and fluffy. Let it set in the fridge, slice into cubes, and enjoy!
Apple Marshmallows Video
How We Make Them at Home, Step by Step
2-Ingredient Apple Marshmallows
Ingredients
- 400 g apples 14 oz, about 3 medium apples; weighed after peeling and coring
- 80 g water ⅓ cup; for cooking the apples
- 12 g unflavored powdered gelatin about 4 tsp (1¾ Knox envelopes)
- 60 g cold water ¼ cup; for blooming the gelatin
Instructions
- Cook the apples. Cut the 400 g of peeled, cored apples into chunks. Place in a saucepan with 80 g water and cook over medium heat, covered at first, then uncovered for the final few minutes, until very soft. This takes approximately 15-20 minutes. Make sure the pan does not dry out and the apples do not stick.
- Blend until smooth. Blend the cooked apples with any liquid remaining in the saucepan until you have a smooth purée with no chunks.
- Bloom the gelatin. Pour the 60 g cold water into a small bowl and sprinkle the 12 g unflavored powdered gelatin over the surface. Let stand for 5-10 minutes to hydrate.
- Dissolve the gelatin. If the apple purée has cooled, reheat it until hot but not boiling. Remove from the heat, add the bloomed gelatin, and stir until completely dissolved.
- Whip until fluffy. While the mixture is still hot but not boiling, beat with an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk for about 15 minutes. The mixture should become paler, increase in volume, and develop a light, airy texture. Follow your mixer’s instructions for maximum running time and breaks. Do not use a blender for this step.
- Transfer to the pan and chill. Spoon the mixture into a pan approximately 20 × 15 × 5 cm (8 × 6 × 2 inches), lined with parchment paper. Smooth the surface and refrigerate for 4-6 hours, or overnight, until set.
- Slice and serve. Carefully lift the mixture out of the pan, peel away the parchment paper, and cut into cubes.
Notes
- Choosing your apples. Sweet varieties such as Gala, Golden Delicious, or Fuji work well if you prefer a sweeter result without adding sugar. The final flavor depends on the apples you use.
- Gelatin packets and sheets. This recipe uses 12 g of unflavored powdered gelatin. Packet sizes vary, so check the weight on the packaging. To substitute gelatin sheets, follow the manufacturer’s conversion and soaking instructions rather than assuming a fixed number of sheets.
- Watch the texture, not just the clock. After whipping, the mixture should look paler and airy and have increased in volume. The 15-minute whipping time is a guide and may vary depending on your mixer.
- Follow your mixer’s instructions. If you use an electric hand mixer, take breaks as recommended by the manufacturer to prevent overheating.
- Pan size affects thickness. We use a pan approximately 20 × 15 × 5 cm (8 × 6 × 2 inches). A larger pan makes thinner marshmallows; a smaller pan makes thicker ones.
- Keep the purée hot, but not boiling. Dissolve the bloomed gelatin completely in the hot purée, then start whipping without waiting for the mixture to cool.
Any questions about the recipe? Ask us in the comments and we’ll get back to you. And if you make it, tell us how it turned out, we love hearing from you! 🤗
What Do These Apple Marshmallows Taste Like?
They have a mild apple flavor and a soft, airy texture, closer to a set mousse than a chewy store-bought marshmallow. They are less sweet than traditional marshmallows, and their flavor depends on the apples you use. 🍎☁️
And if you’re after the classic marshmallow, the one that bounces and stretches, we also make homemade marshmallows without corn syrup: just honey, water and gelatin, and they taste like real honey 🍯
Variations: Strawberry, Mango, Grape, Dragon Fruit, Blueberry and Vegan
Below are our strawberry, mango, dragon fruit, blueberry and vegan variations. Each has its own amounts and method, so follow the instructions for your chosen version rather than swapping fruit into the base recipe without adjusting anything. The agar agar version has a different texture and preparation method: it is not a direct substitute for gelatin.
And if you enjoy playing with fruit and gelatin, our homemade gummies with real fruit use one simple formula that works with almost any fruit.
🍓 Strawberry Marshmallow Clouds
1️⃣ Make the strawberry purée: cook 300 g (10½ oz) strawberries over medium-low heat for 5-10 minutes, until soft and juicy. Blend until smooth and strain if you like. Optional, for a sweeter result: 1-2 tsp sugar at the start, or 1-2 tsp honey* once the heat is off.
2️⃣ Make the apple purée: cook 300 g (10½ oz) peeled, chopped apples with 80 g (⅓ cup) water for 10 minutes covered over medium heat, then 5-10 minutes uncovered until thick. Blend until smooth.
3️⃣ Bloom the gelatin: sprinkle 10 g (about 1½ Knox envelopes) gelatin over 50 g (about 3½ tbsp) cold water. Let it sit for 5 minutes.
4️⃣ Heat the combined purées until very hot but not boiling. Off the heat, stir in the bloomed gelatin until there are no lumps.
5️⃣ Whip with an electric mixer on high for about 15 minutes, until the mixture rises and turns paler and fluffy.
6️⃣ Pour into a lined pan, smooth the top with a wet spatula, cover and chill for at least 3 hours. Unmold and cut into cubes 💗
*Honey is not safe for babies under 12 months.
🥭 Mango Marshmallow Clouds
1️⃣ Cook 410 g (14½ oz) chopped, cored apples (about 3-4 medium apples) with 65 g (about ¼ cup) water: 10 minutes covered over medium heat, then 5-10 minutes uncovered so it thickens.
2️⃣ Blend the apples and any remaining liquid with 350 g (12 oz) mango flesh (about 2 medium mangoes) until very smooth.
3️⃣ Bloom 15-20 g (2 to 3 Knox envelopes) gelatin in 90 g (⅓ cup + 1 tbsp) cold water for 5 minutes. Less gelatin gives a mousse-like texture; more gives a firmer cloud.
4️⃣ Heat the purée until very hot but not boiling, then stir in the bloomed gelatin until there are no lumps.
5️⃣ Whip the hot purée (don’t wait for it to cool) on high for 15-20 minutes, until it rises and turns paler and fluffy.
6️⃣ Pour into a pan lined with parchment paper, cover and chill for at least 3 hours. Unmold and cut into cubes 🧡
🍇 Grape Marshmallows with Gelatin
1️⃣ Cook the grapes: add about 400 g (14 oz) of red grapes (seedless is best) to a saucepan. Cover and cook over medium heat until they burst and release their juice.
2️⃣ Add about 450 g (1 lb) of apple, peeled and chopped. Cook until very tender. If there’s a lot of liquid, remove some and set it aside: only a couple of tablespoons should be left in the pan.
3️⃣ Blend everything into a smooth puree. If your grapes had seeds or you want a smoother texture, strain it.
4️⃣ Bloom the gelatin: add 100 g (scant ½ cup) of cold water to a bowl and sprinkle in 20 g of unflavored powdered gelatin (about 3 US envelopes). You can use the liquid you set aside as part of that water, as long as it’s cold. Let it sit for 5-10 min, until it thickens.
5️⃣ Dissolve the gelatin: heat the puree until very hot, but not boiling. Add the bloomed gelatin and stir until there are no lumps.
6️⃣ The magic ☁️: whip the hot puree (don’t wait for it to cool!) with an electric mixer for about 15 min, until it grows in volume and turns paler and airy.
7️⃣ Pan + fridge: pour into a pan lined with parchment paper, cover with plastic wrap and chill for at least 4 h. Unmold, cut into cubes and enjoy 💜
🌺 Dragon Fruit (Pitaya) Marshmallow Clouds
1️⃣ Cook 450 g (1 lb) chopped, cored apples (about 4 medium apples) with 100 g (scant ½ cup) water, covered over medium heat until very soft, then a few minutes uncovered so it thickens.
2️⃣ Blend with 280 g (10 oz) peeled red dragon fruit until very smooth.
3️⃣ Bloom 15-20 g (2 to 3 Knox envelopes) gelatin in 90 g (⅓ cup + 1 tbsp) cold water for 5 minutes. Less gelatin gives a mousse-like texture; more gives a firmer cloud.
4️⃣ Heat the purée until very hot but not boiling, then stir in the bloomed gelatin until there are no lumps.
5️⃣ Whip the hot purée (don’t wait for it to cool) on high for 15-20 minutes, until it rises and turns paler.
6️⃣ Pour into a lined pan, cover and chill for at least 3 hours. Unmold and cut into cubes 💗
🫐 Blueberry Marshmallow Clouds
1️⃣ Make the blueberry purée: cook 350 g (12 oz) blueberries, with no water, over medium-low heat for 20-30 minutes, until soft and juicy. Optional: 1-2 tsp sugar or unrefined cane sugar.
2️⃣ Make the apple purée: cook 350 g (12 oz) peeled, chopped apples with 90 g (⅓ cup + 1 tbsp) water for 10 minutes covered over medium heat, then 5-10 minutes uncovered.
3️⃣ Blend the apples (with their cooking liquid) and the blueberries until smooth.
4️⃣ Bloom 13-20 g (2 to 3 Knox envelopes) gelatin in about 75 g (5 tbsp) cold water for 5 minutes. Less gelatin gives a mousse-like texture; more gives a firmer cloud.
5️⃣ Heat the combined purées until very hot but not boiling. Off the heat, stir in the bloomed gelatin until there are no lumps.
6️⃣ Whip the hot purée (don’t wait for it to cool) on high for about 15 minutes, until it rises and looks airy.
7️⃣ Pour into a lined pan, smooth the top with a wet spatula, cover and chill for at least 3 hours. Unmold and cut into cubes 💜
🌱 Vegan Version (Agar Agar)
A plant-based take on our viral apple clouds: same idea, different texture (somewhere between flan and marshmallow), and just as delicious 😍
1️⃣ Peel and chop 900 g (2 lb) apples and cook them with 225 g (scant 1 cup) water, 10 minutes covered, then 5-10 minutes uncovered, until very soft. Blend into a thick purée.
2️⃣ Sweeten (optional): add up to 40 g (3 tbsp) sugar to the purée and blend a few more seconds.
3️⃣ Pink version (optional): add 150-200 g (5-7 oz) raspberries to the hot purée, cook 2-3 minutes, blend, and strain if you want it smooth and seed-free.
4️⃣ Heat the purée until hot, then gradually sprinkle in 7 g (¼ oz) agar agar powder while whisking. Bring to a gentle boil and cook for 2 minutes, whisking constantly: this is what activates it.
5️⃣ Add a little air (optional): beat with an electric mixer for 10-15 seconds on low, then 2-3 minutes on high. It won’t rise as much as the gelatin version.
6️⃣ Pour into a pan lined with parchment paper, smooth the top with a wet spatula, cover and let it cool at room temperature for 20-30 minutes. Then chill for at least 3 hours.
7️⃣ Unmold, cut into cubes and enjoy 💚 Agar agar comes from seaweed, so this version works for anyone who doesn’t eat animal products.
Frequently Asked Questions About Apple Marshmallows
Why didn’t my mixture get fluffy?
Check that your apple purée is thick rather than watery and that the gelatin has completely dissolved. Start whipping while the mixture is hot but not boiling, using an electric hand mixer with beaters or a stand mixer with a whisk.
Whipping may take around 15-20 minutes, depending on your mixer and the temperature of the mixture. Look for a paler color, more volume, and an airy texture. Follow your mixer’s recommended running times and breaks.
Can I use gelatin sheets instead of powder?
This recipe uses 12 g of unflavored powdered gelatin. To substitute gelatin sheets, follow the manufacturer’s conversion and soaking instructions.
There is no single sheet count that works for every brand, because sheet size and setting strength vary. Flavored gelatin dessert mixes are not a direct substitute for unflavored gelatin.
Can I make these vegan?
The base recipe isn’t vegan or vegetarian, because gelatin is an animal product. It can come from pork or beef depending on the brand, so check the label if that matters to you. For a plant-based version, see our vegan apple marshmallows with agar agar above. The texture is different, somewhere between flan and marshmallow, and agar agar is not a direct swap for gelatin.
Can I add sweetener?
You don’t need any if your apples are sweet. If you want them sweeter, add sweetener to taste to the purée before whipping.
Can I roast them like regular marshmallows?
No, these are for eating chilled. Classic marshmallows caramelize because of their sugar; these are a gelatin foam and would simply melt with heat. If you want marshmallows you can toast over a fire, try our homemade marshmallows without corn syrup.
Can I use other fruits?
Yes. Strawberry, mango, dragon fruit and blueberry all work: you’ll find the full amounts in the variations above. Keep apple in the base and adjust the gelatin depending on how much water the fruit contains.
Can I use a blender instead of a mixer?
A blender works for turning the cooked apples into a smooth purée. To whip air into the mixture afterward, use an electric hand mixer fitted with beaters or a stand mixer fitted with a whisk. Blender blades will not give you the same result.
How do I know when to stop whipping?
The mixture should become paler, increase in volume, and look light and fluffy. In our preparation, this takes about 15 minutes, but the timing depends on your mixer.
Use these changes in texture and volume as your guide, and follow your appliance’s instructions for breaks.
Should the apple purée be hot or cold before whipping?
We start whipping while the purée is hot but not boiling, immediately after fully dissolving the bloomed gelatin. We do not wait for it to cool.
The mixture gradually cools as you whip it. At first, it may look as though nothing is happening, so watch for changes in color, volume, and texture rather than relying only on the clock.
Should I drain the apples after cooking?
No. Blend the apples with the liquid remaining in the saucepan. Use the 80 g water listed for cooking, and leave the pan uncovered for the final few minutes so some water evaporates. The purée should be smooth and thick, not watery.
The separate 60 g cold water is for blooming the gelatin.
What are the best apples for this recipe?
Gala, Golden Delicious, and Fuji are good choices for a sweet, mild flavor. Granny Smith also works but gives a more tart result.
The sweetness comes from the fruit. These apple marshmallows taste like apples and are less sweet than traditional marshmallow candy.
How long can apple marshmallows stay out of the fridge?
These apple marshmallows need refrigeration. As a precaution, follow the general guideline for foods that require refrigeration: no more than 2 hours at room temperature, or 1 hour when temperatures exceed 90°F (32°C).
For a packed lunch, use an insulated lunch bag with an ice pack to keep them cold until lunchtime. A food container alone will not keep them chilled. 🍎
Are apple marshmallows gluten-free and dairy-free?
Yes. The base recipe is just apples, unflavored gelatin and water, so it contains no gluten or dairy, and the same goes for the fruit variations and the vegan version. If you’re cooking for someone with celiac disease, check that your gelatin is labeled gluten-free to rule out cross-contamination.
How long do apple marshmallows keep in the fridge?
Store them in the fridge in an airtight container. Since they’re cooked fruit and gelatin, they stay good for up to 3 days. We don’t recommend freezing them: as they thaw, the gelatin releases water and they lose their airy texture.
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