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Okay but… WHY are we still using food coloring when Mother Nature handed us pink apples that literally make marshmallows blush? This is the fluffiest, dreamiest, all-natural treat I’ve ever made—and it’s ONLY apples + gelatin (vanilla if you’re feeling fancy). The internet is not ready. 😭✨
Chefadora AI has the answer - timers, swaps, step-by-step help.
Chop your apples (remove core and peel) into tiny cubes.
Add the apples and water to a pot and cook until they’re completely soft and mushy—full-on baby-food vibes.
Blend the cooked apples into a silky apple purée using a hand blender. While it’s still warm, add the vanilla paste and gelatin, then blend again until fully dissolved.
Pour the warm apple mixture into a stand mixer and whip until soft peaks form and it magically turns into marshmallow.
Spread the glossy pink mixture into a parchment-lined loaf pan and let it chill in the fridge.
Slice the marshmallows, admire, and enjoy!
Use the pinkest apples you can find for a vibrant color.
Make sure the apple purée is warm when adding the gelatin to ensure it dissolves properly.
Whip the mixture thoroughly in the stand mixer to achieve the perfect marshmallow texture.
Chill the marshmallows completely before slicing for clean cuts.
Can I use regular apples instead of pink apples?
Yes, but the color will not be as vibrant. Pink apples give the marshmallows their unique blush color.
Can I substitute vanilla paste with vanilla extract?
Yes, you can use vanilla extract instead of paste. It will still add a lovely flavor.
How long should I chill the marshmallows in the fridge?
Chill them for at least 2-3 hours or until they are firm enough to slice.
Can I use a regular blender instead of a hand blender?
Yes, a regular blender works just as well for making the apple purée.
How should I store the marshmallows?
Store them in an airtight container in the fridge for up to a week.
