Homemade marshmallows with apples on gelatin. Apple marshmallows: recipes

Marshmallow was already known to the ancient Egyptians, who prepared it from honey and marshmallow juice, which has thickening properties. It is no coincidence that the English name for marshmallow marshmallow is translated as “marshmallow.” In Ancient Egypt, only very rich people enjoyed this dessert, as in Ancient Greece. The Greeks loved the light, airy delicacy so much that they named it after the god of the winds, Zephyr. Much later, the recipe was improved by the French, and the dish began to be considered a French invention. But pastila is an original Russian sweet, and in the name, derived from the word “to lay,” you can already guess the method of preparation - fruit puree was rolled out on a baking sheet and dried in the oven. Now all these sweets can be bought in the store, but homemade marshmallows and marshmallows, of course, are tastier and more natural. You probably want to know how to make homemade marshmallows and marshmallows to pamper your loved ones with a new delicacy and surprise your guests. So, let's make marshmallows and marshmallows at home!

What is the difference between marshmallows and marshmallows?

These sweets are a little similar, but are prepared completely differently. Marshmallow is made from fruit puree, which is whipped with egg white or sugar with the addition of cream and thickeners - gelatin, agar-agar, pectin or furcellaran, which is extracted from seaweed. The marshmallows are placed in a mold, lightly dried in the oven or allowed to harden naturally.

Pastille is prepared from fruit and berry puree, whipped with sugar or honey, but without adding gelling components, although some manufacturers add marmalade mass or agar-agar to it. The pastila is simply dried in the oven or in the sun, and then cut into cubes. Marshmallows are softer and airier, while marshmallows are usually denser and harder.

Recipe for homemade marshmallows with gelatin

There are two ways to cook tender - baking at a low temperature in the oven or finishing without baking. In the second case, you will have to wait a day, and not everyone can stand this, especially if you live with a sweet tooth. In the first case, after a little heat treatment, you can enjoy marshmallows right away.

So, for you you will need 25 g of gelatin, 750 g of sugar, vanilla and 1 tsp. citric acid. Pour gelatin into ½ cup of not very hot water and let it swell, and at this time cook sugar syrup and 150 ml of water, to which vanillin should also be added. 10 minutes after boiling, the syrup begins to thicken, and we pour gelatin into it, previously whisked, remove the pan from the stove and beat its contents at maximum speed with a blender until the mass becomes white, light and airy. During the beating process, add citric acid or 1 tbsp. l. lemon juice. Some housewives also add a pinch of soda for splendor.

Squeeze the marshmallow mixture out of the pastry bag onto any surface in the form of small cookies. If you put the marshmallows in the refrigerator for 24 hours, they will turn out moist, a little loose and marshmallow-like. By leaving the marshmallows to dry in the kitchen or putting them in the oven for half an hour at 110°C, you will get a light, melt-in-your-mouth dessert.

How to make homemade marshmallows from fresh fruits and berries

For fruit, you can take apples, bananas, cherries, strawberries, pears, currants - in general, any fruit or ready-made fruit jelly. The cooking technology is a little similar in all cases. Gelatin is soaked, fruits and berries are pureed, syrup is boiled, egg whites are beaten, and all this is mixed with gelatin, and then beaten again. Sometimes the recipe also contains whipped cream, which makes the marshmallows creamy and tender. Gelatin, by the way, is not always used, since many fruits contain the natural jelly-forming component pectin.

Let's try to make a classic marshmallow from 5-6 medium-sized apples, 1 egg white, 300 g sugar, 300 g cream (the fattier the better) and 1 tsp. citric acid.

Bake apples, peeled from unnecessary tails and cores, in the oven and carefully rub through a sieve. Beat the egg white well in a blender with a pinch of salt for about 6 minutes. Combine it with applesauce, sugar and citric acid and beat again until the marshmallow mass becomes fluffy. Separately, whip the cream until it becomes thick. Combine the fruit puree with cream, stirring gently until smooth, squeeze the marshmallows out of the pastry bag and let dry.

Homemade marshmallow recipe

Marshmallow is prepared from any fruit and jam, and the preparation process is slightly different from marshmallows. Peeled fruits are simmered for a long time and slowly over low heat, crushed using a blender or sieve, sugar is added, and then cooked a little more until viscosity. The mass is laid out on a baking sheet moistened with water in the form of a layer, dried at room temperature, in the sun or in the oven, cut into pieces or rolled into a roll - it all depends on the imagination of the housewife. In some recipes, the fruit is not boiled, but only crushed with honey or cane sugar.

At home, you can whip it up from jam, preserves, marmalade or fresh berries pureed with sugar. Take 1 liter of thick jam, beat it with a blender and rub through a large sieve. Gradually add egg whites to the jam (3-4 pieces per 1 kg) and continue beating. However, proteins in marshmallows are not a necessary ingredient at all; you can completely do without them. Next, spread the sweet mass on a damp board and form a beautiful layer no more than 1 cm thick, otherwise it will take a long time to dry out. We cover our beautiful marshmallow with gauze and leave it in a dry room for a day, not forgetting to ventilate it, and then dry it in the oven and cut it into pieces of the desired shape. You can immediately dry the marshmallow in the oven in several stages on a baking sheet covered with parchment. You can make a multi-layer marshmallow by coating the layers with whipped egg whites and sugar; Despite the fact that the marshmallow takes a long time to dry, it still remains very juicy with a rich fruity taste.

It is believed that the most delicious is plum, with a pleasant sourness. Many people like marshmallows made from quince, pumpkin and apricots, marshmallows made from pineapples, almonds or lemon. There are very unusual ways to prepare these desserts with wine, carrots, rice, kefir, cornstarch and various spices. It is quite possible that your loved ones will like other recipes, the main thing is to experiment, mix fruits and prepare sweets with your own hands, because they are much tastier than store-bought desserts!

For me, there has always been a category of sweets that, in my opinion, cannot be prepared at home in my kitchen. Desserts such as Bird's Milk soufflé, nougat or marshmallows seemed so incomprehensible and difficult to prepare to me that I didn’t even try to study their recipe, much less repeat it myself. But, as popular wisdom says, everything ingenious is simple! And any interested housewife can prepare a delicacy with the taste of childhood, provided she has a mixer, or at least a powerful hand blender. The main thing in this matter is to beat the mass well. Another important point is a kitchen thermometer to measure the temperature of the agar syrup. These are the main principles for making homemade marshmallows; otherwise, there will be no difficulties.

250 gr. applesauce (4-8 apples).
-250 gr. sugar or powdered sugar for puree.
-1 chicken protein.
-4 tsp agar.
-160 gr. water.
-470 gr. sugar for syrup.
It is welcome to have food coloring and a pastry bag with tips.

So let's get started. Cut the apples in half and remove the core and stems. Speaking of apples, choose the kind with the highest amount of pectin; such apples are dense and sour. I chose the Semerenko variety. After this, bake in the oven until soft. At a temperature of 200 degrees it takes about 30 minutes, it may take you a little more or less time, depending on the size of the apples.

While the apples are cooking, prepare the agar. We weigh out the required amount of water.

And add 4 level teaspoons of agar powder. Let's leave it wet.

The apples are baked. To me they look like this.

Use a spoon to scrape out the baked pulp from the skins.

In order to get a smooth and high-quality puree, it is better to use a blender. If this is not possible, then you can rub the pulp through a sieve.

And mix with the puree, if it has cooled down, you can warm it up a little before adding sugar. Let the puree cool.

When the puree has cooled and the sugar has completely dissolved in it, we begin to cook the syrup on agar. Dissolve the soaked agar powder over medium heat. While stirring, you need to wait for large bubbles. As soon as the moment has arrived, add sugar for the syrup and mix.

At this time, begin to beat the applesauce with half the egg white.

Bring the syrup to 110 degrees and remove from heat.

As soon as the puree begins to lighten, add the second half of the protein and continue beating at high speed. It will take time to beat the mixture well. You should get a dense consistency that holds its shape well.

We begin to pour the syrup in a thin stream along the wall of the bowl. It has cooled down a bit, but is still hot. We continue to beat the mass.

At this stage, you can add any food coloring if you want to tint your marshmallows. Although this is not at all necessary.

It is important to beat the mixture well again before it begins to cool. Before you start jigging, you need to make sure that the mixture is thick enough to hold its shape.

Place the “dough” for the future marshmallows in a pastry bag and pipe marshmallows of any shape.

Don't be upset if you don't have a pastry bag. You can put marshmallows with a regular spoon; this will not affect the taste or stabilization process in any way.

Now you need to be patient and leave the marshmallows to dry for a day. But if you really want to, you can try the treat after 5 hours of stabilization. Dust the marshmallows with powdered sugar and carefully glue the halves together in pairs.

Now you are convinced that homemade marshmallows are not a category of dishes, the complexity of preparation of which borders on the fantastic. It's simple and incredibly delicious. Be sure to surprise your friends and family with your culinary skills. And if you put marshmallows in a box or an impressive bag, you will get a nice and cute present.

Calories: Not specified
Cooking time: Not indicated

Nowadays, many housewives have begun to prepare various types of sweets with their own hands at home. Firstly, it’s much cheaper, and secondly, at least you know what you’re feeding your household. I cook very often, but in small quantities, because there are so many sweets and I want to try as many as possible. Not long ago, my daughter asked me to buy her marshmallows, and I promised to make it myself. I prepared quite a large number of different recipes for this delicacy, but all of them were not very tasty, and some were almost inedible. I had already given up, but then I came across a simple recipe for homemade apple marshmallows and decided to make it. The process was not difficult and did not take me much time. And within an hour we were sitting at the table and enjoying the amazing taste of marshmallows according to GOST, the taste of which reminded me of my childhood. Now this delicacy will often be on our table. By the way, I want to say that the consistency of marshmallows prepared with the addition of gelatin or agar-agar is different. In the second case, the marshmallows are more successful and tasty. Below I am posting a recipe for making marshmallows with gelatin, since I know that not everyone has the opportunity to purchase agar-agar.
Ingredients:
- 1 tbsp. applesauce,
- 1 tbsp. Sahara,
- 1 protein,
- 1 tsp. vanillin,
- 475 g sugar,
- 160 ml. water,
- a pack of gelatin.

Recipe with photos step by step:

Wash the apples under running water. Cut off the peel thinly, chop the pulp and boil until tender.

Place the apples in a saucepan and beat them with a blender.

Add sugar and egg white there.

Pour sugar into a ladle, add water and cook the syrup until tender. Then, while the syrup is still hot, dissolve the gelatin in it.

Combine applesauce with syrup.

Whisk everything, pour the mixture into the mold.
When the marshmallows have set, remove them from the mold and cut them.

As you can see, cook

Do you have a sweet tooth? Don't answer because we know - of course yes! It is impossible not to love sweets not only for the taste, but also for the mood that rises to the skies thanks to the candy or cookie. Marshmallows are considered one of the most “dietary” sweet options. It is light and airy not only in consistency, but also in calorie content. The fact is that, unlike cakes and sweets, marshmallows do not contain fat, but they do contain pectin, calcium, phosphorus and dietary fiber that help with digestion and normalize intestinal function.

There are store-bought products, it is difficult to understand what they are made from. Marshmallow is one such example, and the thought immediately arises of the abuse of industrial technologies or chemical additives. However, in reality everything is very simple and it will not be difficult for you to prepare store-bought marshmallows at home! Marshmallow is based on gelatin, which is what makes the dessert so weightless. However, if you are preparing dessert at home, you can make it according to another recipe, for example, based on cream or fruit. However, no matter what recipe you choose, the resulting dish will turn out tasty and tender, like a cloud!

Homemade marshmallows - preparing food and dishes

Interestingly, marshmallows are a French delicacy (from French this word can be translated as “light wind”), which culinary specialists converted from our Russian marshmallow. Therefore, the recipe for making marshmallows and marshmallows is very similar.

It’s not difficult to make homemade marshmallows, but in terms of taste it will not be inferior to what is sold in the store. You will need gelatin, sugar or powdered sugar, vanilla - if we are talking about the usual marshmallows, which we are used to seeing in the store. But marshmallows can also be made from fruit. In this case, you will need apples (the most common base for dessert), strawberries, currants, and raspberries.

How to prepare dessert? There are several options. You can leave the dessert in the refrigerator - then it will be more creamy, with a slightly moist center. Such marshmallows will resemble marshmallows. Another option is to let the marshmallows dry in the fresh air or dry them a little in the oven. Then such homemade marshmallows will be comparable in taste to store-bought treats, only they will be more weightless and light.

Homemade marshmallow recipes:

Recipe 1: Homemade marshmallows

Let's prepare marshmallows according to a very simple recipe based on gelatin and sugar. This recipe does not require baking or complicated manipulations, but you will have to wait a day before you can enjoy the finished homemade marshmallows. The resulting dish will be very reminiscent of marshmallow.

Gelatin 25 grams
Sugar 300 grams
Soda 1 teaspoon
Vanillin

Pour gelatin into half a glass of preheated water. Leave it to swell.
Mix half a glass of water with granulated sugar and place the mixture in a saucepan on the fire. You need to cook the syrup for about eight to ten minutes.
Pour the swollen gelatin into the syrup and stir.
Remove the liquid from the heat and start whisking with a mixer. Beat for seven minutes.
Add citric acid. Beat for another five minutes.
Now it’s the turn of soda and vanillin. Add more vanilla if you want a dessert with a strong vanilla flavor. Beat the mixture for another four minutes.
The finished white thick mass should be placed on the mold. Take a container with rims, grease with oil and line with parchment paper. If you use a silicone mold, you can do without paper, but you also need to grease it with oil, otherwise you will end up not being able to remove the marshmallows without damaging their appearance.

Pour the mixture into the mold and leave it in the refrigerator for a day. After this time, remove the marshmallows by cutting them with a knife. Roll each piece of treat in powdered sugar to prevent the marshmallows from sticking to each other.

Recipe 2: Homemade marshmallows on fruit jelly

This recipe is simpler than the previous one. Using this cooking method, you can make homemade marshmallows with any flavor - depending on what kind of jelly you use. It is fruit jelly that will be the basis of the delicacy.

Fruit jelly 1 pack
Gelatin 10 grams
Sugar 140 grams
Powdered sugar

Pour the fruit jelly from the package with water at room temperature (about half a glass). Stir and leave for 10 minutes.
In a separate container, fill the gelatin with water and leave to swell.
Put the mixture on the fire, add sugar, stir. Once the mixture boils, remove from heat. Cool to room temperature.
Add the swollen gelatin to the mixture with sugar. Start beating with a mixer. You need to beat for about 15 minutes until you get a thick white mass.
Take a mold, cover it with parchment (if the mold is metal), grease it with oil and pour the resulting mass into it. Leave the marshmallows in the refrigerator for a day, then cut them with a knife, sprinkle each piece with powdered sugar and serve.

Recipe 3: Homemade marshmallows with gelatin-based baking

We already know how to make homemade marshmallows using gelatin, but in the previous case we considered the option of preparing marshmallows without baking. The downside of this method is that you have to wait a long time for dessert, the whole day! Thanks to this recipe, we can prepare dessert in just one hour.

Pack of gelatin (20 grams)
Sugar 3 cups
Water 1 glass
Citric acid 1 teaspoon
Soda 1 teaspoon
Powdered sugar

Fill the gelatin with water and leave to swell for ten minutes.
At this time, prepare syrup from sugar and water. As soon as the mixture of sugar and water boils, pour gelatin into it, remove from heat and quickly begin stirring with a mixer. Stir for about seven to ten minutes.
Add citric acid and stir for another four minutes.
Add soda and vanilla. Stir for another four minutes.
Moisten the baking sheet on which you will bake the marshmallows with water.
Using a spoon, or better yet, a pastry syringe, place the mixture in portions on the deck.
Place the marshmallows to dry in the oven for thirty to forty minutes at 120 degrees.
Combine the resulting marshmallow halves and roll the product in powdered sugar.

Recipe 4: Homemade strawberry marshmallows

The recipe for such homemade marshmallows can be tried in the summer, when ripe red berries are freely available.

Strawberries 480 grams
Sugar 180 grams
Egg white 6 pieces
Gelatin 1 tablespoon
Vanilla

Fill the gelatin with water and leave to swell.
Wash the strawberries and grind them through a sieve into a puree.
Pour sugar into the strawberry puree and cook for about seven minutes on the stove until thickened.
Egg whites need to be cooled, then whisk with a pinch of salt into a thick foam.
Mix the whites with the cooled strawberry puree, add gelatin and mix everything again with a mixer for about six to seven minutes.
Place the mixture on a baking sheet moistened with water and leave for several hours.

Recipe 5: Homemade apple marshmallows

This is another option for making homemade marshmallows with fruit, only this time the dessert will be based on apples. The apples should be baked well in the oven, then the finished dessert will be very tender and of the correct shape.

1 fresh egg white
Apples 5-6 medium size
Cream 300 ml (fat and thick)
Sugar 1.5 cups
Citric acid 1 teaspoon

Wash the apples, remove the stems and cores, and then bake them in the oven. Grind the baked chilled apples through a sieve.
Beat the cooled egg white with a pinch of salt for about five to six minutes, then add applesauce, citric acid and sugar to it. Continue beating for another 5 minutes.
In a separate container, beat the cream at medium speed. Combine them with the apple mixture and mix with a spoon.
We put the resulting mass into molds and let it cool in the refrigerator.

Recipe 6: Homemade lemon-apple marshmallows

If you liked the marshmallows from the previous recipe, then this variation of homemade marshmallows will also not leave you indifferent! Try making lemon-apple marshmallows with gelatin.

Sugar 200 grams
Lemon juice 1.5 teaspoon
Egg white 6 pieces
Sweet apples 5-6 pieces
Gelatin 1 tablespoon

Wash the apples, remove the centers and bake on a dampened baking sheet. Press through a sieve and puree them.
Transfer the puree into a saucepan and put on fire. Add sugar and cook until the mixture becomes thick.
Fill the gelatin with water and let it swell.
Beat the egg white with a mixer until thick. Add it to the cooled puree and mix with a mixer.
Add lemon juice and swollen gelatin, stir.
Place the resulting mass into molds and leave to dry in the fresh air. Pre-moisten the molds with water.

Recipe 7: Homemade berry marshmallows

Delicious “summer” marshmallows will take you to the most desirable time of the year. This is another option for preparing a fruit treat, only this time we’ll use black currants and raspberries for the base of the dish. The peculiarity of this recipe is that we will serve marshmallows not just like that, but in the form of cakes on sponge cake.

Heavy and thick cream 400 ml
Sugar 170 grams
Currants 1 cup
Raspberries 1 cup
Lemon zest
Lemon juice 1.5 teaspoon
Thin sponge cake or cookies as a base

Wash the berries and grind through a sieve (or chop using a blender).
Let's take two containers of different diameters. Pour ice into a larger container and pour cream into a smaller container. Using a mixer in the cold, beat the cream at medium speed until it turns into a thick mass.
Add sugar, lemon juice, zest, and berry puree to the cream. Stir with a spoon.
Place the resulting mass in a silicone mold and refrigerate for three to four hours.
To make the marshmallows easy to remove, dip the mold in cold water and then turn it over. Serve the finished treat by cutting it into pieces and placing it on pieces of biscuit or cookies.

If you make homemade marshmallows using egg whites, then know that it will whip up much more fluffy if you add a pinch of salt. In addition, there should be no liquid in the container where the whites are beaten, and before you beat the whites, put them in the refrigerator for at least a few minutes.
The prepared dessert should be stored exclusively in a dry and not warm place.
Do not forget to roll the finished homemade marshmallows in powdered sugar - this must be done so that they do not stick together during storage.
Marshmallows can also be made with glaze. To do this, combine cocoa, sugar and water, boil the mixture in a saucepan. Dip the marshmallows into the resulting icing and place them in the refrigerator.
Homemade marshmallows can be used as a creamy base for a cake, especially if you make it with cream.
Replace one-fourth of the sugar in the recipe with molasses and then you will extend the “life span” of the marshmallow by a week. When dried, such marshmallows will have a soft and airy center.
If you are making marshmallows based on apples, then the most suitable variety is Antonovka. The puree should be thick, then the finished marshmallow will hold its shape for a long time.
Another secret to the perfect marshmallow shape is beating the ingredients for a long time. Do not spare any time! That is why each stage in the recipe has its own time definition, how many minutes you need to beat the ingredients with a mixer. In addition, the mass must be an ideal homogeneous consistency, no matter what components you use - fruit or gelatin with sugar.

We prepare the most delicate apple marshmallows at home with a very soft texture, vanilla aroma and natural taste, without unnecessary impurities and all kinds of chemical additives. The recipe has a small composition - the main ingredients are apples, sugar and agar-agar, which is necessary to fix and maintain the shape of the products. If the rules are followed, the dessert turns out to be souffle-like, very light, but at the same time “stable”, preserving the appearance of “roses”, “pyramids” and other figures formed using confectionery attachments.

In addition to the obligatory agar-agar, for the desired consistency and proper preparation of marshmallows, you will need the skill of intensive whipping. You will have to work a lot with the mixer - applesauce with sugar and egg whites is whipped until fluffy and very thick, then syrup is added and active work continues. For the lucky ones who have a planetary mixer, the process will be noticeably simplified, since they will not have to constantly hold the device in their hands. But if you wish, you can handle it with a regular device - the result is in the photos below!

Ingredients:

applesauce - 250 g (5-6 green apples);
egg white - 1 pc.;
sugar - 200 g;
powdered sugar (for sprinkling) - 2-3 tbsp. spoons;
vanilla sugar - sachet (8-10 g).

For the syrup:

water - 100 ml;
agar-agar - 8 g;
sugar - 300 g.

Apple marshmallows at home recipe with photos step by step

We start by forming the applesauce. Remove the core with seeds, cut off a thin layer of peel, and cut the fruit into halves. To prepare marshmallows, we choose sour varieties of apples - Antonovka, Granny Smith, etc. are perfect.
Place the halves in a baking dish and place in an oven preheated to 180 degrees for about 20 minutes until completely soft. Instead of an oven, you can soften the apples in the microwave - to do this, set the maximum power and heat the halves for 2-5 minutes.
Place the hot baked apples in a work bowl and turn them into a smooth puree using the immersion attachment of a blender. Grind the resulting mass through a sieve so that the mixture is completely homogeneous and no pieces of peel or large fragments of apples accidentally get into it.
For the recipe, measure out 250 g of finished puree. If there is an extra portion left, you can sweeten it and simply eat it - the apple mass already in this form turns out to be very tasty and rich. To the still hot puree, add 200 g of regular sugar and a bag of vanilla. Stir, wait until it cools to room temperature, and then put the mixture in the refrigerator for 1-2 hours. We also keep the egg (white) on the refrigerator shelf, do not take it out ahead of time.
When the puree has cooled, you can begin making marshmallows directly. We make syrup - soak agar-agar in 100 ml of cold water. Stir and set aside for now. Don’t forget to look at the instructions on the agar-agar package - if prolonged swelling in water is required, take this time into account.
Add raw egg white, separated from the yolk, to the applesauce. Beat the mixture at maximum mixer speed for about 10-15 minutes! The mass should increase noticeably (about 3 times), acquire a whitish tint and become quite tight. The consistency is about the same as egg whites whipped with sugar for meringue, even thicker. It is very important to beat the mass correctly, otherwise the marshmallows will not hold their shape well and will spread when forming “pyramids”.
In parallel with whipping the puree, you can start preparing the syrup. Place agar-agar along with water on the fire and heat until hot. Then add 300 g of sugar and stir. Bring to a boil - abundant white foam will appear on the surface of the liquid.
Boil the syrup over medium heat to 110 degrees. The easiest and surest way is to use a thermometer. Without it, it will be more difficult to catch the moment - you will have to focus on the “thin thread”, that is, watch when the syrup flows from the spoon in a viscous thin stream. On average, cooking takes 5 minutes, but the time may vary depending on the size of the fire and the thickness of the bottom/walls of the pan. Let the finished syrup cool slightly for 7-10 minutes.
Pour the hot agar-agar solution into the fluffy mixture of applesauce and egg white in a thin stream while continuously whisking. We work with the mixer for another 5 minutes. The mass will turn out snow-white, glossy and elastic. It should hold its shape perfectly, and in no case blur or spread. If necessary, beat longer.
Now let's hurry up and don't hesitate, as agar-agar quickly begins to harden - you need to form marshmallows while the mass is still warm. At this point, you should have baking sheets or kitchen boards lined with parchment paper or cling film ready. So, fill a pastry bag with a thick snow-white mass and plant “pyramids” with a diameter of about 4 cm. You will get approximately 50-60 pieces.
We leave the marshmallows at room temperature for 1-2 days so that they dry and become ready for use (the “drying” time depends on the humidity in the room). For convenience, sprinkle the finished “pyramids” with sifted powder and carefully separate them from the paper/film.
We mold two halves and get a neat apple marshmallow. Place the dessert in a suitable container, cover with a lid and store at room temperature.

Homemade apple marshmallows are ready! Enjoy your tasting!