Who knew apples could do something so deliciously strange?
I’ve seen a lot of so-called “magic” recipes come and go, but this one stopped me mid-scroll. Apples and gelatin turning into … marshmallows? Not apple-flavored marshmallows, but actual apples doing the heavy lifting. It felt improbable in a way I couldn’t resist, so I had to try it for myself.
While the result isn’t quite the pillowy, sticky confection you might know if you’ve made homemade marshmallows, it’s arguably more interesting. It’s like a blend of marshmallow, sponge and a very well-behaved cloud. My kids demolished an entire pan in a day, fully convinced they’d struck dessert gold, unaware they were essentially eating apples the whole time.
What are two-ingredient apple marshmallows?
These viral “marshmallows” are cooked apples whipped with gelatin until they develop a fluffy, structured form.
The process starts simply. Peel and cube a few apples, then cook them down with a bit of water until they’re soft enough to collapse under a spoon. From there, you blend them into a smooth, old-fashioned applesauce.
That’s where things take a turn.
Once gelatin is added and the mixture hits a stand mixer (this is where my trusty KitchenAid earns its keep), it begins to change—slowly at first, then all at once. After about 15 minutes of whipping, the mixture thickens, lightens and eventually holds stiff peaks, much like meringue. When spread into a pan and left to set for a couple of hours, it firms up and becomes sliceable.
Visually, they check all the marshmallow boxes. Texture-wise, though, they chart their own course.
How to Make Apple Marshmallows at Home
If you’re curious (and you should be), this is one of those low-effort, high-reward kitchen projects that feels a little like a science experiment in the best way.
Ingredients:
- 4 Granny Smith apples
- 1/2 cup water
- 2 tablespoons gelatin
Directions:
Step 1: Cook the apples
Start by peeling and cubing the apples, then cook them with the water over medium heat until they’re completely softened.
Step 2: Puree the apples
Blend the cooked apples into a smooth puree, then add the puree to your stand mixer with the gelatin.
Step 3: Whip the mixture, and let it set
From here, patience is key. Whip the mixture on medium-high speed until it becomes thick and pale and holds stiff peaks (this took about 15 minutes in my KitchenAid). Once it gets there, spread the mixture into a lined pan and let it set in the fridge for about two hours.
Here’s What I Thought
Some online versions add honey or another sweetener, but I stuck with just apples and gelatin to keep it true to the trend. The result is lightly sweet, clean-tasting and surprisingly refreshing.
And while I wouldn’t confuse them with traditional marshmallows—the texture is spongier, less chewy, and lacking that sticky, stretchy pull—they’re genuinely fun to eat. I kept reaching for another one, trying to figure them out.
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