- 2 envelopes unflavored gelatin
- 1-1/4 cups chilled mango nectar, divided
- 1-1/2 cups sugar
- 3/4 cup light corn syrup
- 1 teaspoon almond extract
- 2 cups sweetened shredded coconut, toasted
- Line a 8-in.-square pan with foil; grease foil with cooking spray. In a heatproof bowl of a stand mixer, sprinkle gelatin over 1/2 cup nectar.
- In a large heavy saucepan, combine sugar, corn syrup and remaining nectar. Bring to a boil, stirring occasionally. Cook, without stirring, over medium heat until a candy thermometer reads 240° (soft-ball stage).
- Remove from heat; slowly drizzle into gelatin, beating on high speed. Continue beating until very stiff and doubled in volume, about 10 minutes. Immediately beat in extract. Spread into prepared pan. Cover and let cool at room temperature 6 hours or overnight.
- Place coconut in a food processor; process until finely chopped. Using foil, lift candy out of pan. Using a lightly buttered kitchen scissors, cut into 1-in. pieces. Roll in coconut. Store in an airtight container in a cool dry place. Yield: 1-1/2 pounds.
Originally published as Homemade Mango Marshmallows in Taste of Home Christmas Annual Annual 2014
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