I’m always fascinated by recipes that take something familiar and completely change the way you think about it. These pink apple marshmallows are exactly that. They’re fluffy, naturally pink, made with real fruit, and somehow require only apples and gelatin to come together.

The apples are cooked until completely soft, blended into a silky purée, and mixed with gelatin while everything is still warm. Then comes the fun part. Once the mixture hits the stand mixer and starts whipping, it transforms into this light, glossy pink cloud that looks like traditional marshmallow fluff.

What I love most is that there’s no food coloring needed. The apples create the color naturally, and a little vanilla paste can be added if you want an extra layer of flavor. They’re simple, unexpected, and definitely the kind of recipe that makes everyone ask how you made them.

Once chilled and sliced, you have soft, fruity marshmallows that are such a fun alternative to the classic version. Make them for a sweet snack, add them to a dessert board, or serve them when you want something that feels a little different.

Here’s how to make these at home.

2-Ingredient Pink Apple Marshmallows

Fluffy, naturally pink apple marshmallows made with real apples and gelatin. These easy homemade fruit marshmallows require just two main ingredients and no food coloring.

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Ingredients Method Notes

Ingredients

  

• 6 small pink apples peeled, cored, and chopped (about 3 cups)
• 1.4 oz unflavored gelatin about 6 small packets
• ⅓ cup water
• 1 teaspoon vanilla paste optional

Method

 

1. Peel and core the apples, then chop them into tiny cubes.
2. Add the chopped apples and water to a pot. Cook until the apples are completely soft and mushy.
3. Using a hand blender, blend the cooked apples into a smooth, silky purée.
4. While the apple purée is still warm, add the vanilla paste, if using, and the gelatin. Blend again until the gelatin is fully dissolved.
5. Pour the warm apple mixture into the bowl of a stand mixer.
6. Whip the mixture until it becomes fluffy, increases in volume, and forms soft peaks.
7. Spread the glossy pink perfection apple mixture into a parchment-lined loaf pan.
8. Transfer to the refrigerator and chill until completely set.
9. Remove from the pan, slice into pieces, and serve.

Notes

• Choose the Pinkest Apples You Can Find. The natural color of the finished marshmallows depends on the apples you use. Red- or pink-fleshed apples will create the prettiest naturally pink result.
• The warmth of the apple mixture helps dissolve the gelatin evenly. Blend thoroughly so there are no remaining gelatin granules.
• Give the mixture enough time to increase in volume and become light and airy. The texture should resemble a thick, fluffy marshmallow mixture before transferring it to the pan.

WATCH IT COME TOGETHER

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If you make this recipe, I’d love to hear what you think. Leave a comment below and let me know how it turned out or any personal touches you added along the way.


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