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A hand holds a thick, square white marshmallow with a textured surface over a black wire cooling rack, with more marshmallows and a blurred background visible.
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3.67 from 12 reviews

2 Ingredient Marshmallows

These two ingredient marshmallows are soft, wobbly, apple scented clouds - a fruity little glow up at just 35 calories each. They are not your classic campfire marshmallow, they are lighter, fluffier, and way more fun.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: marshmallow
Servings: 12 marshmallows
Author: The Modern Nonna

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
US Customary - Metric

Instructions

  • Peel and cut the apples.
    A hand turns the handle of a blue plastic apple peeler, peeling the skin off a red and yellow apple. The machine and apple sit on a wooden surface with sunlight streaming in.
  • 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.
    A pot filled with peeled, chopped potatoes is shown from above as water is being poured over them. The pot is placed on a wooden surface.
  • 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.
    A hand holds a measuring cup of granulated sugar over a large glass bowl filled with melted butter, ready to pour it in. The scene is set on a wooden surface.
  • The mixture should be glossy, light, and fluffy like a cloud.
    A metal whisk with stiff peaks of whipped cream is held above a glass bowl filled with more whipped cream, set on a wooden surface.
  • 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).
    A close-up of a white baking dish filled with fluffy whipped cream being spread with a clear silicone spatula, set on a wooden surface.
  • Once set, take it out, cut into squares and I like to dust with powdered sugar. Enjoy!

Video

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.
 
 

Nutrition

Serving: 1 each | Calories: 35kcal | Carbohydrates: 7g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 6mg | Potassium: 46mg | Fiber: 1g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 0.1mg
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