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Dragon Fruit Marshmallows

These Dragon Fruit Marshmallows offer a delightful twist on a classic favorite, perfect for brightening up any occasion. These fluffy, light marshmallows are infused with a homemade dragon fruit compote, giving them a unique pink hue and subtle fruity flavor. The process is simple, involving a mix of gelatin, sugar, and corn syrup, whipped to perfection. Once set, the marshmallows are dusted with confectioner's sugar for a delightful finish. Enjoy these as a sweet snack or a beautiful addition to dessert platters.

Katie Aubin, Brent Bennett & Rosecleer-Marie
Tasty Team
87% would make again
Total Time

4 hr 40 min

4 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Dragon Fruit Marshmallows
Total Time

4 hr 40 min

4 hr 40 min

Prep Time

15 minutes

15 min

Cook Time

25 minutes

25 min

Ingredients

for 12 marshmallows

Compote

  • 1 cup red dragon fruit, peeled and chopped
  • 1 tablespoon granulated sugar
  • 1 tablespoon lemon juice

Marshmallow

  • 1 cup water, divided
  • 3 (.25-ounce) envelopes unflavored gelatins
  • 1.5 cups granulated sugar
  • 1 cup light corn syrup
  • confectioners' sugar, for dusting

Nutrition Info

  • Calories 78
  • Fat 0g
  • Carbs 19g
  • Fiber 0g
  • Sugar 19g
  • Protein 0g

Estimated values based on one serving size.

Preparation

  1. In a small saucepan over medium heat, combine diced dragon fruit, granulated sugar, and lemon juice. Stir until sugar is dissolved. When the mixture boils, reduce heat to low and simmer for 10-15 minutes, stirring occasionally, until mixture is thickened and jammy.
  2. Pour compote into a blender or food processor and blend until smooth. Then set aside to cool.
  3. Grease a 9x9-inch baking pan with cooking spray and set aside.
  4. In the bowl of a stand mixer, stir together dragon fruit compote and 1⁄2 cup cold water. Sprinkle gelatin on top and let it bloom for 5 minutes until gelatin is dissolved.
  5. In a medium saucepan over medium-high heat, combine granulated sugar, corn syrup and remaining ½ cup water. Stir until sugar is dissolved. Bring the mixture to a boil, swirling the pan occasionally, until the mixture reaches exactly 240°F (115°C) on a candy thermometer, about 10-12 minutes. Immediately remove from heat.
  6. With the stand mixer on low speed, slowly pour the melted sugar mixture into the gelatin mixture. Slowly, increase the speed to high and whip until the mixture is stiff and light pink, about 7 to 10 minutes. When you remove the whisk, stiff peaks should form. Working quickly, pour the mixture into the prepared baking pan and use a spatula to spread evenly.
  7. Let the marshmallows sit for at least 4 hours at room temperature until firm.
  8. Sprinkle your work surface with confectioner's sugar. Use a butter knife to slice around the edges of the pan, then turn the marshmallow out onto the work surface. Use a sharp knife to cut the marshmallow into 12 squares. If needed, spray the knife with cooking spray to help prevent sticking.
  9. Toss each marshmallow in confectioner's sugar on each side to prevent sticking, then serve and enjoy!
  10. Love this recipe? Download the Tasty app to save it and discover others like it.

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