Homemade Chocolate Dipped Apple Cinnamon Marshmallows
Marshmallows aren’t just for summer with these homemade Chocolate Dipped Apple Cinnamon Marshmallows. These are a fun, different option for a fall dessert that capitalizes on the flavors we all love in a light and airy treat. Turn your kids into chocolate dipping pros for some added family fun with these!
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Tips for this recipe:
Prep ahead - if you’re short on time, you can prep the marshmallows one day and do the chocolate dipping the next.
A stand mixer is helpful - You can absolutely do this with a hand mixer, but if you’re doing that a 2nd pair of hands will make that easier.
Check your ingredients! - Make sure your apple chips have only one ingredient - apples. Some bags at the store can be sneaky and they have sugar or oils. If you can’t find any, those will be fine, but for optimal flavor and sweetness level, that is what I recommend.
CHOCOLATE DIPPED APPLE CINNAMON MARSHMALLOWS
Prep: 20 min Total time: 4 hr 20 mins Yield: 8+ servings
inLifeandLittles.com - Gluten Free, Dairy Free
INGREDIENTS:
1 cup water, split into two ½ cup increments
3 Tbsp gelatin
1 cup honey
1 tsp vanilla
¼ tsp salt
2 tsp cinnamon + additional for dusting
10 oz bag of chocolate chips
1 bag apple chips, crushed
INSTRUCTIONS:
Using 2 strips of parchment paper in a “t” shape, line an 8x8 pan for your marshmallows. Sprinkle a dusting of cinnamon across the base.
In a small pot on your stove top, add honey, salt, cinnamon and ½ cup of water.. Slowly bring this to a boil on medium heat, whisking to prevent burning, using a candy thermometer to measure the temperature. Continue boiling until it reaches 240 degrees and then remove from the heat immediately..
While boiling your honey mixture, whisk together gelatin and the remaining 1/2 cup water in a large mixing bowl or stand mixer.
Allow your honey mixture to cool to about 225 degrees and then VERY SLOWLY pour it into your gelatin while mixing. If you are using a hand mixer, it is useful to have someone help pour while you mix.
Add in your vanilla during this stage and continue mixing until you get a thick like creme. This will take around 10 minutes.
Quickly transfer the marshmallow creme to your pan and smooth the top with a spatula as best you can. Sprinkle a dusting of cinnamon across the top of this as well.
Place your marshmallows in the fridge for 2-4 hours to set before cutting.
Once your marshmallows have set, remove them from the 8x8 pan and cut into bite sized marshmallows.
Melt your chocolate chips using a double boiler or by microwaving in increments of 20 seconds, stirring after each until fully melted.
Take a marshmallow and dip it in the chocolate. Sprinkle crushed apple chips on the chocolate and then set on a parchment lined cookie sheet.
Once you have dipped all your marshmallows, place in the fridge to set the chocolate.
