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Pink Guava and Key Lime Swirled Marshmallow

Marisa Baxter / Owner/Chocolatier of Truffles in Paradise, Longmont, CO

For the Pink Guava Marshmallow:
    • 3 oz. The Perfect Purée Pink Guava Puree, thawed
  • 1 oz. water
    • 1/2 oz. plain gelatin
    • 12 oz. granulated sugar
    • 8 oz. light corn syrup
    • 3 oz. water
    • Small pinch of salt
    • 1 tsp. vanilla extract
    • Red and green food coloring, if desired
Method for the Pink Guava Marshmallow:
1. Line 9×9 pan with parchment paper, lightly oil.
2. Combine Pink Guava Puree and water in a large mixing bowl.
3. Sprinkle gelatin over the guava/water mixture to allow to soften (about 10 minutes).
4. In a heavy medium saucepan, combine sugar, corn syrup, water and salt. Bring to a boil. Swirl pot occasionally.
5. Heat mixture to 238°F.
6. With whipping head attached and at a slow speed, slowly pour in the hot syrup over the Pink Guava gelatin.
7. Increase speed to high and continue to whip until mixture becomes stiff and glossy.
8. Stir in vanilla.
For the Key Lime Marshmallow:
    • 3 oz. The Perfect Purée Key Lime Concentrate, thawed
  • 1/2 oz. plain gelatin
    • 12 oz. granulated sugar
    • 8 oz. light corn syrup
    • 3 oz. water
    • Small pinch of salt
Method for the Key Lime Marshmallow:
1. Pour the Key Lime Concentrate into a large mixing bowl.
2. Sprinkle gelatin over the Key Lime Concentrate and allow to soften (about 10 minutes).
3. In a heavy medium saucepan, combine sugar, corn syrup, water and salt. Bring to a boil. Swirl pot occasionally.
4. Heat mixture to 238°F.
5. With whipping head attached and at a slow speed, slowly pour in the hot syrup over the Key Lime gelatin.
6. Increase speed to high and continue to whip until mixture becomes stiff and glossy.
To Assemble:
1. Spray spoons with oil. Alternatively spoon in Pink Guava Marshmallow and Key Lime Marshmallow into prepared pan. Swirl with a wooden stick or oiled knife.
2. Allow to set for at least 4 hours, or overnight, on the counter. Turn out marshmallow onto a cutting board and peel off parchment. Using an oiled knife, cut into 2 inch squares.
3. Toss in mixture of equal parts powdered sugar and cornstarch, or toasted coconut, or crushed graham cracker crumbs.
Cook’s Note: This can get very sticky and messy. Make sure to coat spoons, utensils, plastic wrap, anything that might come in contact with the marshmallow before it is covered in one of the coatings, to prevent sticking.
Optional: You can use 1-3 drops of food coloring. We used green for the Key Lime and red for the Pink Guava.
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