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Dragon Fruit Swirl Marshmallow

Desserts recipes

GLW Team

These beautifully pink swirled marshmallows are more than just an adorably sweet garnish! Dragon fruits boast a number of health benefits from the high levels of antioxidants, vitamins & minerals they contain. If you’ve never had a dragon fruit, their flavor is described as incredibly sweet with a hint of background tang. Combine this with our gelatin and you have one incredible marshmallow you can enjoy guilt-free!

  1. Makes:1 pan
  2. Time: 60 minutes prep, 6 hours rest

Ingredients

DRAGON FRUIT SYRUP

  • 1 packet of Pitaya Dragon fruit Smoothie
  • 1 Tablespoon Maple Syrup

DUSTING POWDER

  • 1 Cup Confectioners’ Sugar
  • ½ Cup Cornstarch 

MARSHMALLOW BASE

  • 3 Cups Cane sugar
  • 2/3 Cup water (For sugar) 
  • ½ Cup water (For gelatin) 
  • 3 Tablespoons Great Lakes Culinary Gelatin
  • Pinch of Salt
  • 1½ teaspoons pure vanilla extract

Directions

DRAGON FRUIT SYRUP

  • Place all of the ingredients for the Dragon Fruit syrup in a small saucepan. Stir until fully incorporated and smoothie mix is melted, 5-6 minutes. 
  • Strain the mixture with a fine sieve, set the mixture aside to cool. 

DUSTING POWDER

  • Mix the confectioner's sugar and cornstarch together until well combined. Set aside until needed. 

HOMEMADE MARSHMALLOW BASE

  • Prepare the pan and utensils you will be using. Rub an 8 x 8 inch pan with shortening or butter (you can line this pan with parchment paper if you prefer). Brush all the utensils - spoon, spatulas with the same fat as well. 
  • Place the sugar in the saucepan and pour the water along the edge of the saucepan. Make an “X” in the sugar using your finger - wall to wall, to let the water spread and moisten the sugar. 
  • Heat over medium-high heat until the sugar syrup comes to a boil. Gently swirl the pan to evenly distribute the heat. 
  • Cover the saucepan with a lid and lower the heat to medium. Let the syrup cook for 2 minutes. Do not lift the lid at this point. 
  • After 2 minutes, remove the lid and check to make sure there are no sugar crystals on the side of the saucepan. If there are crystals, then cover the saucepan for a further minute to allow the condensation to wash down the sugar crystals into the syrup. 
  • Clip the sugar thermometer to the side of the saucepan, and set the temperature between 242 - 245°F. Let the sugar syrup cook until it reaches this temperature. If you don't have a sugar thermometer, please check the sugar stage every 5 minutes until it reaches the firm-ball stage. 
  • While the sugar syrup is cooking, prepare the gelatin. Place ½ cup of water in the mixer bowl. Add the gelatin to the water and mix to moisten the gelatin. Set aside to allow the gelatin to bloom while the sugar syrup is cooking (at least 10 minutes). Place the bowl in your mixer, with the whisk attachment. 
  • When the sugar syrup reaches the right stage, remove it from the heat and let the bubbles subside. While the mixer is running on medium - low speed, pour the sugar syrup into the gelatin, along the wall of the bowl (this is to prevent the gelatin from being scorched by the hot sugar syrup). Add the salt and increase the speed to medium - high. 
  • Whisk on medium - high for 3 - 5 minutes until the marshmallow base is doubling in size and is white, fluffy and smooth. Mix for a further 3 -5 minutes on high speed, allowing the marshmallow to volumize more (up to 3 times). Do not mix if the marshmallow base is already cooled down, as this will create tough marshmallows. (You can whisk the marshmallow on high for about 5 - 6 minutes to shorten the time as well, just make sure the base is fluffy, white and up to 3 times more than the initial volume) 
  • Optional - whisk the 2 egg whites in a clean metal bowl until you have stiff peaks. Set aside until needed. 
  • Add the vanilla, (and egg whites - if using) to the marshmallow base and whisk for a further minute on high speed to combine the vanilla (and egg whites). 
  • Scrape the marshmallow base into the prepared pan using an oiled cake spatula or flexible scraper. Spread the marshmallow evenly in the pan using the oiled spatula. 
  • Carefully pour cooled Dragon fruit syrup in lines from one end of the pan to the other. Try for vertical and horizontal lines. Take a toothpick or skewer and carefully swirl the syrup in zigzag form. 
  • Note: To keep the swirls on the top of the marshmallow keep your skewer on top of the marshmallow mix while swirling, detain from pushing skewer to the bottom of the pan. 
  • Sieve the dusting powder mixture over the top of the marshmallow and allow the marshmallow to set for at least 6 hours. 
  • Turn the set marshmallow out onto a work surface dusted with dusting powder. Cut the marshmallows with an oiled knife or a pair of scissors. Toss the marshmallow in the dusting powder and store in an airtight container. 

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