Caramel Apple and Pecan Pie Marshmallows

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caramel apple pecan pie marshmallows

Happy Friday, everyone! It’s been a busy week here at the Byrd house. We moved into our new place and have been spending every minute getting it unpacked and feeling like home.

Well, almost every minute. 

I’ve also been spending some time getting acquainted with our new kitchen and, judging by how these caramel apple and pecan pie marshmallows turned out, I think we are going to get along just fine. 

Making your own marshmallows is incredibly satisfying. I first tried last year and was so surprised that I didn’t need any special kind of equipment or anything. Just a few pots and pans and my stand mixer. Don’t have a stand mixer? Don’t let that discourage you! You can totally make your own batch of marshmallows using an electric hand mixer too and, when you are done making the marshmallows, you can come back and enter the MARS Bake In The Fun Sweepstakes for a chance to win your own! 

 

MARS Bake In The Fun Sweepstakes

 

To make these caramel apple and pecan pie marshmallows, you are going to start by gathering your ingredients. You will need: Mott’s® Apple Juice, 2 packets of unflavored gelatin, a package of a Pillsbury™ Moist Supreme® Cake Mix, granulated sugar, confectioner’s sugar, caramel, vanilla extract, cinnamon, salt and a package of M&M’s® Pecan Pie. 

I had the gelatin and sugar already, but was able to find everything else at Walmart. 

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In a bowl, combine 2 packets of gelatin mix with 8 Tablespoons of cold apple juice and set aside. While that is setting, grease an 8×8 pan with butter and sprinkle with a coating of confectioner’s sugar. 

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In a saucepan, combine 1/3 cup of cold water with 1 1/2 cups of granulated sugar. Stir, over medium heat, until the sugar is dissolved. Once the sugar is dissolved, add the gelatin mixture to the pan and whisk until boiling. 

Once you have that mixture boiling, pour it into the bowl of your mixer and let cool for about 10 minutes. When cooled, add 1 tsp vanilla extract along with 1/4 each of salt and cinnamon. Start mixing on medium speed for about 10-15 minutes, or until mixture is white, shiny and thick. 

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At this point, your kitchen will smell perfectly fallish. You can thank me later. 

Pour your marshmallow mix into your pan, sprinkle with more confectioner’s sugar and put into the fridge to set for a few hours. Oh, and make sure to call dibs on the spatula before anyone else beats you to it. Again, you can thank me later. 

Once you have let them cool completely, it’s time for the fun part! 

I suggest cutting them into squares before you add your toppings. Once cut, drizzle a bunch of caramel sauce on top and then add a whole lotta M&M’s®. When they look something like this…

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…you’re done. 

Now, you could just leave these alone and eat them as they are. Or you could take it to the next level and turn them into a filling for a nice, fall s’more. 

Yep, I went there. 

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Get one of these bad boys sandwiched between two layers of a Pillsbury™ Moist Supreme® Cake and you’ve got yourself a little slice of fall heaven. 

You’re welcome. 

Tons of other bloggers are sharing their favorite fall recipes here and I know that I am looking forward to trying some of them out while breaking in our new kitchen. Which one would you try first?

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