Try this Gelatina de Mazapán recipe if you’d like to enjoy a creamy, soft, and sweet treat made of Mexican peanut candy, evaporated milk, and vanilla extract.

Gelatina de Mazapán is a dessert that originates from Mexico. It is a type of gelatin made with mazapan, a sweet confectionary made from ground peanuts and sugar.

The mazapan candy is blended with milk and warmed along with evaporated milk, condensed milk, and vanilla extract. The mixture is then combined with unflavored gelatin and poured into a mold and placed in the fridge until nicely set.

Once the mixture is chilled and set, it is served as a delicious and sweet dessert. Sometimes, it is also garnished with chopped nuts, whipped cream, or fresh fruit like strawberries or peaches.

Close-up of gelatina de mazapán.

Other sweet treats that include this peanut candy are mazapan atole and agua fresca de mazapán.

Ingredients

  • Mazapan: This is a Mexican candy made of peanuts and sugar. You can find this treat at any Mexican grocery store or on Amazon.
  • Unflavored gelatin: You can use powdered gelatin or the one that comes in sheets. Whatever type you decide to use it will need first to be hydrated water. Read the notes below to know more about how much gelatin you’ll need.
  • Milk: Whole regular milk or plant-based milk to suit your diet.
  • Evaporated milk: Gives the gelatin extra richness and creaminess. You can use store-bought or make my evaporated milk recipe.
  • Condensed milk: I use sweetened condensed milk, which is added to the gelatin mixture to sweeten it. It imparts a creamy texture and caramel-like flavor to the dessert
  • Vanilla extract: To give a delicious flavor and aroma.
  • Cold water: To hydrate the gelatin.
Ingredients for gelatina de mazapan placed in a kitchen countertop and labeled with names.

How To Make Gelatina de Mazapán

Place the water in a bowl and combine it with the unflavored gelatin. Allow resting while you continue with the recipe.

Hydrating unflavored gelatin in a bowl.

Coat your gelatin mold with a little bit of oil and set aside. You will need a mold large enough to hold about 6 1/2 cups of liquid.

Unwrap the mazapanes candy and add them to a blender crumbling them a bit with your hand.

Mazapanes into a blender.

Pour in the whole milk and blend at high speed until nicely smooth and combined.

Mazapanes and milk combined in a blender.

Transfer the mazapan mixture to a pot and add evaporated milk, condensed milk, and vanilla extract.

Mix to combine and allow to heat but don’t bring to a boil. Turn off the heat.

Heating up gelatina de mazapan mixture in a pot.

Next, use the microwave or the method of bain-marie to melt the hydrated gelatin and mix it into the mazapan mixture. Turn off the heat immediately.

Melted unflavored gelatin in a white bowl.

Carefully transfer the mixture to the prepared gelatin mold and allow it to reach room temperature.

Pouring gelatina de mazapán mixture into a mold.

Cover the mold and place in the fridge for 4-5 hours or until nicely firm.

When ready, unmold the gelatina de mazapan in a serving platter and decorate it with your favorite fruit. I am using some sliced strawberries but other fresh fruits work fine too.

Expert Tips

  • You will need enough unflavored gelatin to set about 6 cups of mixture, please refer to your gelatin package for accurate measurements for powdered gelatin or gelatine sheets.
  • Make sure to crumble the Mazapán candy finely before adding it to the milk mixture. This will help it blend properly and give the gelatin a smooth texture.
  • Don’t overheat the mixture, overheating can cause it to lose the gelatin setting ability. Make sure to follow the instructions on the packet and don’t boil the mixture after adding the gelatin.
  • Once gelatina de mazapan has been transferred into the mold, it must be completely chilled in the refrigerator until it has been set. How long it stays in there will depend on the size and shape of the mold.
  • Don’t skip coating or spraying the mold with a little bit of oil, this will ensure your gelatin will come out of the mold easily. Don’t worry, the amount of oil is too little and it won’t add any flavor.
  • To unmold gelatina de mazapan carefully use your fingers to unstick it a little bit from the sides, then gently shake the mold to help release the gelatin.
A serving of gelatina de mazapan garnished with mazaoan crumbled and fresh strawberries on a plate.

Storage Suggestions

Gelatina de mazpan lasts up to 5 days in the fridge. Here are our recommendations for storing it:

  • Cover it: Once the gelatin is set and has been unmolded or cut into portions, cover it with plastic wrap or use an airtight container to store it. This will prevent the gelatina from drying out or picking up any odors from other foods in the refrigerator.
  • Store in the refrigerator: Place the covered gelatina de mazapán in the refrigerator and store it for up to 4-5 days. Make sure the refrigerator temperature is set to below 40°F (4°C).
  • Keep it separate: Store the gelatin away from any foods that have a strong odor, as it can easily absorb the flavors of other foods.

Note: Some recipes say you can freeze gelatin, but I’ve found out that gelatin made with milk or cream doesn’t thaw well so I don’t recommend freezing it.

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Gelatina de Mazapan recipe.

Gelatina de Mazapán

8 servings
This creamy gelatina de mazapan is made with the famous Mexican peanut candy blended with milk and combined with evaporated and condensed milk to make a delicious dessert!
prep 10 minutes
cook 5 minutes
Resting time 6 hours
total 6 hours 15 minutes

Equipment

  • 1 gelatin mold for about 6 1/2 cups of liquid

Ingredients 

  • 8 mazapan candies (1 oz each)
  • 2 ½ cups whole milk
  • 1 can evaporated milk (12oz/354ml)
  • 1 can sweetened condensed milk (14oz/414ml)
  • ¾ cup cold water
  • 5 Tbsp unflavored gelatin powder (please read notes)
  • 1 tsp vanilla extract

Instructions
 

  • Place the water in a bowl and combine it with the unflavored gelatin. Allow soaking for 10 minutes.
  • Coat or spray your gelatin mold with a little bit of oil and set aside.
  • Place mazapanes candy in a blender along with the whole milk. Blend until smooth.
  • Transfer the mazapan mixture to a pot and add evaporated milk, condensed milk, and vanilla extract. Mix to combine and allow to heat but don't bring to a boil.
  • Use the microwave or the method bain-marie to melt the hydrated gelatin.
  • Add the melted gelatin to the mazapan and milk mixture. Mix to combine and turn off the heat.
  • Carefully transfer the mixture to the prepared gelatin mold and allow to reach room temperature.
  • Cover the mold and place in the fridge overnight or until nicely firm and chilled.
  • When ready, unmold the gelatin in a serving platter and decorate with fresh fruit.

Notes

  • You will need enough unflavored gelatin to set about 6 cups of mixture, please refer to your gelatin package for accurate measurements for powdered gelatin or gelatine sheets.
  • Crumble the Mazapán candy finely before adding it to the milk mixture. This will help it blend properly and give the gelatin a smooth texture.
  • Don’t overheat the mixture, overheating can cause it to lose the gelatin setting ability. Don’t boil the mixture after adding the gelatin.
  • Make sure to coat or spray the mold with a little bit of oil, this will ensure your gelatin will come out of the mold easily. 
Nutrition Information
Serving: 1 serving | Calories: 467kcal | Carbohydrates: 54g | Protein: 19g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 39mg | Sodium: 152mg | Potassium: 434mg | Sugar: 35g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 352mg | Iron: 0.2mg
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Recipe Rating




3 Comments

  1. 5 stars
    The smooth, creamy texture and nutty marzipan flavor are heavenly. A unique dessert that satisfies both kids and adults alike. Highly recommend trying it!

  2. 5 stars
    This was delicious! The gelatin came out nicely firm and perfect. I’d just add 1 or 2 more mazapanes to bring out the flavor. Thank you for taking the time to explain this recipe, I really appreciate all effort and time people put into this for us to enjoy freely.

  3. 5 stars
    I absolutely adore gelatine de mazapan! It’s a delightful treat that never fails to satisfy my sweet tooth. The soft texture and unique flavor combination make it a true indulgence. This blog post captures the essence of this beloved dessert perfectly.