Colochos de guayaba are a traditional Guatemalan sweet made from cooked, rolled guava paste, forming small, compact, sweet rolls.
It’s a use-it-up sweet, ideal for using an abundance of ripe guavas, very popular in markets and candy shops across the country.
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Guatemalan Rolled Guava Candy
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 16 pieces
- Category: Dessert
- Cuisine: Guatemalan
Ingredients
- 1 kg of ripe guavas, peeled and seeded (about 2.2 lb)
- 2 cups of sugar
- 1 cup of water
- 1 tablespoon of lemon juice
- to taste of extra sugar, for dusting (optional)
Instructions
- Cook the guavas, boil the peeled guavas in water until very soft.
- Make a puree, strain and make a fine puree with the cooked pulp, removing the seeds.
- Cook the paste, pour the puree into a pot together with the sugar and lemon juice, and cook over low heat, stirring constantly, until it thickens a lot and pulls away from the bottom.
- Spread, pour the hot paste onto a greased surface or waxed paper, spreading into a thin, even layer.
- Cool, let cool until the paste is firm but still pliable.
- Roll, cut strips and roll them into small colochos.
- Dust, dust with extra sugar, if desired.
- Serve, let dry a bit longer before serving or storing.
Tips for getting it right
- Cooking the paste until well thickened is key for the colochos to hold their shape when rolled.
- Stirring constantly during cooking keeps the paste from sticking or burning on the bottom of the pot.
- Lemon juice helps bring out the guava’s flavor and keeps the paste from being too sweet.
- The paste should be warm and pliable when rolling, neither too hot nor completely cold.
Traditional variations
- It’s a use-it-up sweet, very popular in Guatemalan markets and candy shops.
- Some versions are cut into squares instead of rolled, forming what’s known as guava “cajeta.”
How to serve
Colochos de guayaba are served at room temperature, as a treat.
They’re a traditional sweet very popular in Guatemalan markets and candy shops.
Recommended sides
- Coffee
Did you know?
Colochos de guayaba owe their name to their rolled shape, similar to a curl or “colocho.”
It’s a traditional way to preserve and make use of guava during times of abundance.
Frequently Asked Questions
They're a traditional Guatemalan sweet of cooked guava paste rolled into small, compact rolls.
They owe their name to their rolled shape, similar to a curl or "colocho."
Yes, some versions are cut into squares instead of rolled, forming what's called guava "cajeta."
They keep well in an airtight container at room temperature for several days.
