Delicious Apple Puree Marshmallow Mushrooms

Start by gathering your supplies, including silicone half-sphere molds. These molds are essential for shaping your marshmallow mushrooms.

Using a small amount of neutral vegetable oil, **lightly grease the molds** to ensure easy removal after the marshmallows have set.

In a saucepan, combine **apple puree, granulated sugar, water, lemon juice, and vanilla extract**. Heat the mixture over medium heat, stirring until the sugar is completely dissolved.

Bring the mixture to a gentle boil, then add **agar-agar powder** and whisk well. Allow it to boil for an additional 2-3 minutes while continuously stirring to activate the agar-agar.

Once the marshmallow mixture is ready, carefully transfer it into a large piping bag. This will make it easier to pipe the mixture into the molds.

Start by piping the mushroom stems into the molds and allow them to set for about **15-20 minutes** at room temperature.

While the stems are stabilizing, pipe the mushroom caps on top of the stems. Wait a few moments until the caps are firm enough to handle.

Once they are stable, gently press the caps onto the stems to secure them. Be careful not to apply too much pressure!

After 15-20 minutes, carefully remove the marshmallow mushrooms from the molds.

Dip the stems in **sesame seeds** and the caps in **cocoa powder** for an extra touch of flavor and visual appeal.

If you plan on gifting your marshmallow mushrooms, allow them to dry further at room temperature for around 1 hour. This helps improve their texture and appearance.

Feel free to store these delightful treats in an airtight container for up to **3 days**. However, if you add syrup to the mixture, the shelf life extends to **6 days**.