2 Ingredient Marshmallows
on Nov 30, 2025
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What tastes like apple 🍏 and feels like a marshmallow? Not a riddle, just my 2 ingredient apple marshmallows that are the cutest, softest, wobbly, apple scented clouds to ever come out of a blender. They are not your classic campfire marshmallow, but a lighter, fruitier version that whispers 🗣️: “Eat me, I’m only 35 calories“. If you’ve ever wanted to snatch a marshmallow out of a kid’s hand but remembered a) that’s wild behaviour 🫠, and b) your calorie deficit could never 😅, these are for you! Fluffy, fruity, and totally guilt-free, these apple clouds are here to make low-calorie dessert exciting again.
Key Takeaways
- 2 Ingredient Marshmallows are fluffy, fruity treats that are only 35 calories each and take about 15 minutes to make.
- You only need apples and gelatin, with optional sweeteners like honey or maple syrup for added flavor.
- These marshmallows offer a soft bite and an apple flavor, making them a fun, low-calorie dessert option.
- They pair well with hot drinks or chocolate for a delightful treat.
- You can customize the recipe with spices or colors for a unique twist.
Table of Contents
Why You’ll Love 2 Ingredient Marshmallows
These 2 ingredient marshmallows are a giving big texture, big flavor, and big kid energy in a tiny 35 calorie package 😏. They take about 15 minutes to make, are ridiculously fun to whip up, and only require two key ingredients which should honestly be its own food group. They are low calorie and low sugar, yet somehow, against all odds, they still taste amazing 😮💨. Think of them as a lighter, fresher twist on classic marshmallows, with a soft bite and a gentle apple 🍏 flavor that feels like an age appropriate compromise. If you want a treat that is fun to make, fun to eat, and shockingly wholesome, these apple clouds are it!
Ingredients
🍏 Apples: I use Granny Smith for their bright, tart flavor, but any apple can work! (Any pureed fruit will work, and pears are also a great choice. You can also use store bought applesauce 😉.)
💧 Water: Just enough to simmer the apples until soft and help them blend into a smooth purée.
🍯 Honey (optional): Adds a touch of sweetness if your apples aren’t sweet enough on their own. You can use maple syrup or another sweetener too.
✨ Gelatin: The magic ingredient that turns the apple purée into fluffy, cloud-like marshmallows. Make sure it’s powdered so it dissolves evenly.
Nonna’s Tip 🔪
Lightly warm your knife before cutting the marshmallows. Run the blade under hot water, wipe it dry, then slice. The heat helps the knife glide through the fluffy marshmallow mixture so you get clean, even squares.
Variations and Substitutions for Homemade Marshmallows
- If you prefer a sweeter treat, you could swap the honey for maple syrup 🍁. For a lower-sugar option, try a few drops of liquid stevia.
- For a gentle spice twist, you could add a pinch of cinnamon or apple pie spice 🍎 to the apple purée before whipping.
- For a fun twist, swirl in a bit of beet powder before setting to give them a soft pink color without altering the flavor.
- If you want to make this recipe vegan, you can use vegan gelatin. Just know the texture will be softer and less marshmallow-like.
- Mix a spoonful of unflavored or vanilla protein powder into the cooled purée before whipping. It will thicken faster and give the marshmallows a more dessert like chew.
- Try a fruit twist by swapping the apples for strawberries 🍓, peaches 🍑, blueberries 🫐, pears, or even mango 🥭. Just make sure to cook them into a thick purée and strain any seedy fruits for the fluffiest result.
- You can use store bought applesauce for a shortcut.
Best Served With
- Your favorite hot drink, such as apple cider, chai, or a mug of my Homemade Hot Chocolate.
- Anything chocolate — dip them fondue-style in melted dark chocolate or drop them into hot cocoa.
- Slice them into smaller cubes and toss them into a high protein snack like my Yogurt Bowl for a fun, candy like topping.
- Add them to a kid’s (or adult) snack plate for a fun treat without the sugar rush.
Similar Recipes
Common Questions
Yes, any apple works here. Granny Smith is what I used but Honeycrisp, Gala, or Pink Lady will all whip up perfectly. Sweeter apples may mean you don’t need any added honey.
Not necessarily. The honey is completely optional. Taste the purée first; depending on the apples you use, you may find it sweet enough on its own.
For this version, yes. Gelatin is what transforms the apple purée into fluffy, bouncy clouds.
You can swap in fruits like strawberries, raspberries, peaches, blueberries, pears, or mango as long as you cook and blend them into a smooth purée first, strain seedy ones, and avoid very watery fruits.
The mixture should look glossy, pale, and thick, almost like meringue that jiggles.
Stored in the fridge in an airtight container, they last up to five days.
Yes, but the texture may become slightly denser after thawing. Still tasty though.
2 Ingredient Marshmallows
Equipment
Ingredients
- 3 ¾ cups peeled chopped apples , I used 4 Granny Smith
- ¾ cup water
- 1 tablespoon honey, optional
- 2 ⅛ tablespoons powdered gelatin
Instructions
- Peel and cut the apples.
- Add the peeled and roughly chopped apples to a pot. Add the water and cook on medium heat until the apples are soft. Mine took about 15 minutes.
- Once soft, take a stick blender (or transfer into a regular one) and blend until you have an apple purée. Optionally, add in sweetener of choice.
- Transfer into the bowl of your stand mixer and add the gelatin. Mix for 15-20 minutes on medium-high speed.
- The mixture should be glossy, light, and fluffy like a cloud.
- Pour this into a dish (mine was 9 by 9) spread it out evenly, add plastic wrap on top and refrigerate until set (2 hours or more).
- Once set, take it out, cut into squares and I like to dust with powdered sugar. Enjoy!
Nonna’s Notes
- Measuring: This recipe includes both US customary measures and weighed grams. I recommend using a kitchen scale and measuring your ingredients.
- Sweetener: Swap honey for maple syrup or use liquid stevia for a lower sugar option.
- Spice Twist: Add a pinch of cinnamon or apple pie spice to the warm apple purée for a cozy flavor boost.
- Color Pop: Swirl in a little beet powder for a natural pink hue without changing the taste.
- Vegan Option: Use vegan gelatin, though the texture will be softer and less marshmallow like.
- Protein Boost: Mix in a spoonful of unflavored or vanilla protein powder for a thicker, chewier bite.
- Fruit Swap: Replace apples with strawberries, peaches, blueberries, pears, or mango, and strain seedy fruits for the fluffiest texture.
- Clean Cuts: Warm your knife under hot water, dry it, and slice for smooth, clean squares.
- Better Set: Chill longer if the mixture feels too soft, since extra fridge time creates a firmer, bouncier marshmallow.
My Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, thanks so much for the recipe- would it be possible to use agar agar for this instead of the gelatin- and if so, would it be a 1:1 substitute?
Thanks so much
Hi, Mani! You can use agar agar instead of gelatin, but it’s not a 1:1 substitute. As a general rule, 1 teaspoon of agar powder can replace about 1 tablespoon of powdered gelatin. Keep in mind that agar needs to be boiled to activate and sets quickly at room temperature, so your final texture will be a bit different—firmer and less “bouncy” than gelatin. Hope this helps ❤️!
Hi! Thank you for sharing. I’m looking forward to making these for my son’s birthday party….can you please tell me how far in advance I can make these? What’s their shelf life?
Hi, Suzi! You can make these up to 5 days in advance and store them in an airtight container in the fridge ❤️.
Can I substitute apple purée ? How much do you think I would need?
Hi, Deb! Yes, you can use 1 to 1 1/2 cups of apple puree instead. Just make sure you warm it before adding the gelatin ❤️.
So soft and tasty…the perfect little treat!
My first batch are busy setting in the fridge and I can’t wait to sample them!
If I use a nutribullet to blend to a puree, could I leave the peels on?
So excited to hear how they turn out, Marcia! I think as long as the peels blend in smoothly, they should be fine! ❤️
Should apple puree be still hot or warm, when you add gelatine?
Hi Siret, I add the gelatin to warm puree. ❤️
I’ll give 1 star. My didn’t turn fluffy at all. You conveniently left out that you have to add gelatine to the warm sauce. I was thinking about it, and since I was unsure, I added to almost cool sauce. After 20 plus minutes of mixing it, not a single look to resemble the meringue texture. It’s in the fridge now. This was very unsatisfying.
Thank you for trying the recipe, Vera. I’m sorry it didn’t work for you ❤️.
Can you give the ingredients not in grams please?
Are these good in s’mores or too appley?
Hi Vicky, I just added the US customary measures to the recipe. These are not your classic campfire marshmallow, but a lighter, fruitier version, so it really depends on if you’re looking for the classic s’more taste and texture.
Made these marshmallows and they came out super fluffy, were way easier to make than I expected, and honestly so delicious! Highly recommend!
Hello. I have a question. What type of gelatin is used? The gelatin I buy locally is powdered and softened by placing in water. I cannot tell from the picture if this is your proces.
Thanks. I look forward to trying this interesting recipe!
Hi Debbie, I use powdered gelatin. Hope you love the recipe!
If using applesauce should it be warmed before mixing in the gelatin?
Yes! The apple puree should be warmed to help dissolve and bloom the gelatin for best results.
The powdered gelatin you used wasn’t fist diluted in water correct? You poured it directly in your apple purée mixture?
Correct, I added it directly to the apple puree ❤️.
How much ready made apple puree should I use?
Hi, Christinne! You can use 1 to 1 1/2 cups of puree instead. Just make sure to warm it before adding the gelatin ❤️.
Question: if you strain natural unsweetened applesauce, would that work? Maybe add a bit more gelatin?
Thank you!
It should work, just make sure it’s warm before adding the gelatin ❤️.
Cool, I will try this!
Can I make it in a Thermomix?
Thank you for an answer 🙏🏻
Hi Dorothee, I have not tried this in a thermomix, but if it will cook and blend the apples, it should work. If the thermomix can also mimic a stand mixer, than it should be ok.