These melt in your mouth, sweet Apple Cider Marshmallows are just what you need to survive the winter – whether you drop on in your hot chocolate, cider, or even tea for a tasty treat!
One of my favorite things about winter in New England is honestly the hot beverages, specifically, all the hot chocolate I consume in the following four months. Getting creative every night, I’ve made hot chocolates with milk, dark, and white chocolate. I’ve made with it whole milk, coconut milk, almond milk, and even just plain water. The amount of spices I’ve added include but are not limited to cardamom, ginger, cinnamon, nutmeg, allspice, and even a pinch of black pepper. Let’s not forget I once made a Turmeric White Hot Chocolate – that was not only delicious, but full of antioxidant healthy goodness!
But one of the best parts of hot chocolate? The endless toppings – from whipped cream to meringue and everything in between, today I’m sharing a marshmallow recipe that adds a slight sweet apple tartness to your classic hot chocolate – although you could top your cider or even tea with these Apple Cider Marshmallows. If you’ve never heard of boiled cider, you can purchase a bottle of it online at King Arthur Flour’s online shop or make your own following Foodie with Family’s recipe.
Either way, you won’t go wrong – it’s what makes these marshmallows pure perfection! It’s also called apple molasses and no matter what you call it, you’ll fall head over heels for anything you make with it.
- 2 packets of unflavored gelatin
- ¼ cup water
- 1 cup granulated sugar
- ½ cup boiled cider
- ½ cup corn syrup
- ¼ cup water
- powdered sugar, to coat
- Bloom the gelatin by mixing it with the ¼ cup of water in your mixer bowl. While it "blooms", grease an 8" by 8" pan with vegetable oil.
- In a medium saucepan, mix the sugar, boiled cider, corn syrup, and water. You'll need a thermometer to measure when it hit's 240F. Because of the cider, this will take almost 12-15 minutes. Once the mixture has reached 240F, place the mixer bowl on the mixer and with the whisk attachment, slowly pour in the hot sugar mixture while going slow.
- Once all the syrup is in, up the speed to medium high and whisk until opaque - about 15 minutes. Using a greased spatulate, pour into greased pan.
- Let sit overnight and then coat the top with powdered sugar, pulling back the sides until the marshmallow is removed whole. Cut into squares and then toss in more powdered sugar.
- Store in an airtight container for 1-2 weeks.