Homemade Mango Marshmallows

Name: Homemade Mango Marshmallows
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1-1/2 pounds.
Ingredients: 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

Homemade marshmallows are much better than bagged ones. I had yummy results when I flavored my recipe with mango nectar. Look for it in your store’s Mexican food section.—Deirdre Cox, Kansas City, Missouri

Ingredients

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

Directions

Line an 8-in. square pan with foil, letting ends extend over sides by 1 in.; 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 lightly buttered kitchen scissors, cut into 1-in. pieces. Roll in coconut. Store in an airtight container in a cool, dry place.