These homemade Green Apple Marshmallows are unbelievably soft, fluffy, and bursting with fresh apple flavor. Unlike traditional vanilla marshmallows, these are made with real Granny Smith apples, giving them a naturally fruity taste with just the right amount of tartness. A little lemon juice brightens everything up, making these the freshest marshmallows I’ve ever tasted.

If you’ve only had store-bought marshmallows before, this recipe might completely change your mind!

Why You’ll Love These Green Apple Marshmallows

• 🍏 Made with real Granny Smith apples
• ☁️ Soft, fluffy, and pillowy
• 🍋 Refreshingly tart instead of overly sweet
• 🌿 Naturally flavored with fresh fruit
• 🎁 Perfect for gifting or enjoying as a homemade treat

Why I Made These

I’ve always loved marshmallows, but I often find store-bought ones a little too sweet and one-dimensional.

I started wondering…

What if marshmallows could actually taste like fresh fruit?

So I turned three Granny Smith apples into a concentrated apple purée before folding it into a classic marshmallow recipe.

The result completely surprised me.

The combination of green apple and lemon gives these marshmallows a bright, refreshing flavor that almost melts in your mouth. They’re still soft and fluffy like traditional marshmallows—but with a fresh, fruity twist that makes them incredibly addictive.

Ingredients

Apple Purée

• 3 Granny Smith apples
• 10 g lemon juice (2 tsp)
• 30 g water (2 tbsp)
• 80 g granulated sugar (⅓ cup + 1 Tbsp)

Gelatin Mixture

• 21 g gelatin powder (3 envelopes)
• 100 g water (⅖ cup; About 6 Tbsp + 2 tsp)

Hot Syrup

• 300 g granulated sugar (1½ cups)
• 180 g light corn syrup (½ cup + 2 Tbsp)
• 90 g water (6 tbsp)

Optional

• Green food coloring

For Coating

• Powdered sugar
• Cornstarch

How to Make Green Apple Marshmallows

1. Peel, core, and dice the apples. Add the apples, lemon juice, water, and sugar to a saucepan. Cook uncovered over medium-high heat for about 10 minutes, stirring occasionally to prevent sticking, until the apples are completely soft.

2. Pour the cooked apple mixture to a blender, blend it into a smooth purée.

3. Return it to the saucepan and cook uncovered until it becomes thick and concentrated. Measure out 180 g of apple purée.

4. Bloom 21g gelatin powder in 100 g cold water for about 10 minutes. Once fully bloomed, gently melt it over a hot water bath.

5. Meanwhile, combine the sugar, corn syrup, and water in a small saucepan. Cook over medium heat, stirring just until the sugar dissolves. Then stop stirring and continue cooking the syrup undisturbed until it reaches 116°C (240°F).

6. Place the concentrated apple purée and melted gelatin into the bowl of a stand mixer.

7. Turn the mixer to low speed. Slowly pour the hot syrup into the mixer. Increase to high speed and whip for 8–12 minutes until the mixture becomes thick, fluffy, glossy, and holds its shape.

8. If desired, add a few drops of green food coloring during the last minute of mixing.

9. Transfer the mixture into a parchment-lined pan and smooth the top. Let it set at room temperature for 6–8 hours, or preferably overnight.

10. Mix 60g powdered sugar and 60g cornstarch. Dust a cutting board generously with the powdered sugar and cornstarch mixture. Transfer the apple marshmallow to the cutting board, and cut it into cubes. Coat the apple marshmallows with the mixture of powdered sugar and cornstarch. Enjoy!

Tips for Success

It usually takes 15–20 minutes for the sugar syrup to reach 116°C (240°F). To save time, start cooking the syrup first. While it’s heating, bloom the gelatin in cold water, then gently melt it over a hot water bath. Add the concentrated apple purée and melted gelatin to the bowl of a stand mixer and mix on low speed. By the time everything is combined, your sugar syrup should be at the perfect temperature and ready to be slowly poured into the mixer.

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Frequently Asked Questions

Can I use another type of apple?

Yes, but Granny Smith gives the brightest, freshest flavor. Sweeter apples will produce a milder marshmallow.

Why did my apple purée turn brown?

Apple flesh naturally oxidizes and turns brown after it’s cut and exposed to air. To minimize browning, place the peeled and diced apples in a bowl of cold water while you finish prepping the rest of the apples. Be sure to drain them well before cooking. The lemon juice in the recipe will also help slow down oxidation and keep the purée looking fresher.

Why do I need to concentrate the apple purée? Can I skip this step?

I don’t recommend skipping this step. Concentrating the apple purée removes excess water and intensifies the apple flavor, giving the marshmallows a much fresher, fruitier taste. If the purée is too thin, the extra moisture can make the marshmallow mixture softer and may affect how well it sets. A thick, concentrated purée will give you the best flavor and texture.

Can I skip the hot sugar syrup?

No. The hot sugar syrup is essential for making traditional marshmallows. It not only sweetens the mixture but also creates the light, fluffy texture and stable structure that marshmallows are known for. Pouring the syrup into the gelatin while whipping incorporates air and helps the marshmallows set properly. Skipping this step will result in a completely different texture, and the marshmallows won’t whip up or hold their shape.

Can I skip the corn syrup?

Corn syrup helps prevent crystallization and creates a softer marshmallow. It can be replaced with glucose syrup, but I don’t recommend omitting it entirely.

Can I freeze marshmallows?

Yes. Store them in an airtight container and thaw at room temperature before serving.

Storage

Store the marshmallows in an airtight container at room temperature for up to 2 weeks.

Avoid refrigerating them, as moisture can make them sticky.

Final Thoughts

If you’re looking for a marshmallow that’s lighter, fresher, and packed with real fruit flavor, this recipe is definitely worth trying.

The combination of green apple and lemon makes these the freshest marshmallows I’ve ever had—and once you taste one, it’s hard to stop at just one. 🍏☁️

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