Passion Fruit and Coconut Marshmallows

Spray a 9 inch square baking pan with nonstick cooking spray.

In the bowl of an electric mixer, place ¼ cup water. Sprinkle the gelatin over the water and give it a quick stir with a small spoon. Let sit until softened, about 10 minutes.

In a small, heavy saucepan, stir together the sugar, passion fruit juice or concentrate and 2 tablespoons of the corn syrup. Bring the mixture to a boil over medium high heat. Place a candy thermometer into the mixture and cook until the temperature reaches 230 degrees Fahrenheit.

Add the remaining 3 tablespoons corn syrup to the gelatin mixture, and fit the machine with the whip attachment. When the passion fruit mixture reaches 230 degrees, slowly add it to the gelatin mixture while the mixer is on high speed.

Continue beating on high speed for about 3-4 minutes or until the mixture looks light and fluffy.

Mix in about 5-7 drops of red or pink food coloring and blend well.

Working quickly, scrape the passion fruit mixture, using a rubber spatula into the prepared pan. Quickly smooth the mixture using an offset spatula that has been sprayed with nonstick cooking spray. Allow to cool completely, before starting the next layer.

In the bowl of an electric mixer, place ¼ cup water. Sprinkle the gelatin over the water and give it a quick stir with a small spoon. Let sit until softened, about 10 minutes.

In a small, heavy saucepan, stir together the sugar, coconut milk and 2 tablespoons of the corn syrup. Bring the mixture to a boil over medium high heat. Place a candy thermometer into the mixture and cook until the temperature reaches 230 degrees Fahrenheit.

Add the remaining 3 tablespoons of corn syrup to the gelatin mixture, and fit the machine with the whip attachment. When the coconut mixture reaches 230 degrees, slowly add it to the gelatin mixture while the mixer is on high speed.

Continue beating on high speed for about 3-4 minutes or until the mixture looks light and fluffy.

Add the coconut extract and the toasted coconut and blend well.

Working quickly, scrape the coconut mixture, using a rubber spatula, over the set passion fruit mixture, creating an even layer using an offset spatula.

Let the marshmallow sit overnight at room temperature until firm, before cutting.

Sprinkle a cutting board with some confectioners’ sugar. Using a small paring knife, gently cut around the edges of the pan. Invert the marshmallow and cut it into ¾ inch wide strips using a greased pizza wheel or large knife, rolling the strips in the confectioners’ sugar to prevent them from sticking.

Cut each strip into small squares, again rolling each one in the confectioners’ sugar coating completely.

Store marshmallows in an airtight container separated by sheets of waxed paper. Keep at cool room temperature for up to 2 ½ weeks.