Quite interesting. This makes sense. "Standard" marshmallows are made with gelatin. (I believe xanthan gum is also sometimes used instead or alongside these day

Quite interesting. This makes sense. "Standard" marshmallows are made with gelatin. (I believe xanthan gum is also sometimes used instead or alongside these days.) Apples are extremely high in pectin. Gelatin and pectin have broadly similar behavior: their molecules link up into a network that captures water, firming a liquid into a semi-solid and helping prevent spoilage. Compare fruit preserves (pectin) and jello or aspic (gelatin). The long slow bake from this recipe is also how you make apple butter.