September 6, 2018

Apple Pie Marshmallows

Name: Apple Pie Marshmallows
Ingredients: 2 Cups Flour; 10 TSP Shortening (Heaping Teaspoons); 10 TSP Water (Ice Cold); 1.5 TSP Cinnamon; .5 TSP Nutmeg; 1.5 Cups Sugar; 1 Cup Light Corn Syrup; 1 Cup Apple Juice (Divided); .5 TSP Cinnamon; .5 TSP Nutmeg; 3 Packages Unflavored Gelatin

Apple Pie Marshmallows.This month’s marshmallow flavor is a nod to the smells and flavors of Fall. Once September rolls around, I am ready for cooler days, and comfort foods…one of my very favorite treats is apple pie. I have been trying to think of a way to make an apple pie flavored marshmallow for about two years, and I think I finally figured it out. These.are.amazing!

Apple Pie Marshmallow Shopping List:

Flour

Shortening

Cinnamon

Sugar

Nutmeg

Apple Juice

Light Corn Syrup

Unflavored Gelatin

Powdered Sugar

These are an absolute favorite flavor in our home, they were gone nearly as quickly as I made them.

Apple Pie Marshmallows

Ingredients

2 Cups Flour
10 TSP Shortening Heaping Teaspoons
10 TSP Water Ice Cold
1.5 TSP Cinnamon
.5 TSP Nutmeg

Marshmallows

1.5 Cups Sugar
1 Cup Light Corn Syrup
1 Cup Apple Juice Divided
.5 TSP Cinnamon
.5 TSP Nutmeg
3 Packages Unflavored Gelatin

Instructions

Mix pie crust ingredients together and roll into. a thin crust.
Line casserole dish with the crust, and poke holes in the crust.
Bake for 10-12 minutes at 400*
Allow to cool

Marshmallow Fluff

Place the gelatin and 1/2 cup of COLD Apple Juice into the bowl of a stand mixer with whisk attachment.
In a small saucepan add the remaining Apple Juice, granulated sugar, nutmeg, cinnamon, and corn syrup. Place over medium high heat, cover and allow to cook for 3 minutes. Uncover, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and the mixing bowl is cool to touch.
When ready, pour the mixture into the prepared pan on top of the baked pie crust. Dust the top with sifted powdered sugar. Refrigerate marshmallows uncovered for several hours.
Once the marshmallows have set, gently remove them from the pan using your hands and coat with more sifted powdered sugar. Cut the marshmallows into squares using a pizza cutter, and toss in sugar/spice mixture to coat.
Store in an airtight container with remaining sugar and spice mixture for up to 3 weeks.