Gelatina de mazapan recipe

If you've never tried mazapan gelatin, you're about to fall in love with the creamiest, most peanutty dessert you'll ever taste. I'm talking about that classic Mexican candy, mazapan, turned into a wobbly, silky gelatin that practically dissolves on your tongue.

Jump to:

• Why You Will Like This Mazapan Gelatin
• Ingredients You Need For Mazapan Gelatin
• How To Make Mazapan Gelatin Step By Step
• Mazapan Gelatin
• Storage And Reheating Tips
• Fun Variations To Try With Your Mazapan Gelatin
• Frequently Asked Questions About Mazapan Gelatin
• Recipes You May Like
• Ready To Make Your Own Mazapan Gelatin?

I first made this after Alex came home from a friend's birthday party raving about some peanut dessert he tried. He couldn't stop talking about it. So I did what any curious mom would do. I started experimenting in the kitchen that same weekend.

Turns out, making mazapan gelatin at home is way simpler than I expected. You blend together a few milks, toss in some mazapan candy, add unflavored gelatin, and let the fridge do the rest. The result? A smooth, jiggly dessert that tastes like a creamy version of the candy we all love.

This recipe uses real ingredients and takes just 15 minutes of hands on time. The hardest part is honestly waiting for it to set overnight. Sarah kept opening the fridge to check on it, which made me laugh every single time.

If you love playing around with gelatin desserts, you should also check out my popular gelatin trick recipe for another fun and simple idea your family will enjoy.

Why You Will Like This Mazapan Gelatin

• Super simple to make with only 15 minutes of actual prep time
• Rich peanut flavor from real mazapan candy blended right into the mixture
• Creamy and smooth thanks to a combination of condensed milk, evaporated milk, and cream
• Great for parties and gatherings because it feeds up to 12 people
• No baking needed so your kitchen stays cool and stress free
• Kid approved because Alex and Sarah both asked for seconds (and thirds)

Ingredients You Need For Mazapan Gelatin

Here's everything you'll need to pull this together. Most of these are pantry staples, and you can find mazapan candy at any Mexican grocery store or online.

• 4 packets (0.98 oz / 28 gr each) unflavored gelatin powder
• ¾ cup (6 fl oz / 180 ml) cold water
• 1 can (13.40 oz / 380 gr) condensed milk
• 1 can (7.93 oz / 225 gr) half and half cream (or whipping cream)
• 1 can (12.15 fl oz / 360 ml) evaporated milk
• 1 ½ cups (12.1 fl oz / 360 ml) whole milk
• 6 pieces (8.4 oz / 240 gr) mazapan candy
• 1 teaspoon (5 ml) vanilla extract
• Extra mazapan and fresh strawberries for decorating (optional)

Quick substitution note: If you can't find half and half cream, whipping cream works just as well. I've tested both and honestly, the whipping cream version comes out just a tiny bit richer. Both taste amazing though.

How To Make Mazapan Gelatin Step By Step

Bloom The Gelatin

Pour the cold water into a medium microwave safe bowl. Sprinkle all four packets of unflavored gelatin evenly over the surface. Let it sit for about 5 minutes so the gelatin can absorb the water and bloom properly.

This step matters. If you skip it, you'll end up with lumpy gelatin that doesn't set right. I learned that the hard way my first time making this.

Blend The Creamy Base

While the gelatin blooms, add the condensed milk, half and half cream, evaporated milk, whole milk, mazapan pieces, and vanilla extract to your blender. Blend everything for about 20 seconds until the mixture is completely smooth.

You want zero chunks of mazapan left. The smoother you blend it, the silkier your final mazapan gelatin will be. I usually blend for a few extra seconds just to be safe.

Melt The Gelatin

Microwave the bloomed gelatin in 15 second intervals. Take it out after each round and stir gently with a spoon. Repeat until the gelatin is fully melted and liquid. This usually takes about 3 to 4 rounds.

Don't let it boil. Overheated gelatin loses its setting power, and nobody wants a gelatin that won't gel. Trust me on this one.

Combine Everything Together

Carefully pour the melted gelatin into the blender with your creamy mazapan mixture. Blend again for another 20 seconds until everything is perfectly mixed together.

You'll notice the mixture looks like a smooth, creamy milkshake at this point. That's exactly what you want.

Pour And Refrigerate

Lightly grease a deep gelatin mold with a little bit of vegetable oil (not olive oil, something with a mild flavor). Pour the blended mixture into the mold.

Pop it in the refrigerator for at least 6 hours, but overnight works best. I always make mine the night before and let it set while we sleep. By morning, it's perfect.

Unmold And Serve

Once set, carefully unmold the gelatin onto a large serving dish. If it sticks, try dipping the bottom of the mold in warm water for about 10 seconds. That trick works every single time.

Top it with crumbled mazapan and fresh strawberries if you want it to look extra pretty. Donald always says the strawberries make it look like something from a fancy restaurant, which always makes me smile.

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Storage And Reheating Tips

Store any leftover mazapan gelatin in the refrigerator covered with plastic wrap or in an airtight container. It keeps well for up to 4 days.

I wouldn't recommend freezing this one because the texture changes quite a bit once thawed. It gets a little grainy, and the smooth creaminess just isn't the same.

If you're making this ahead for a party, it actually tastes even better the next day. The flavors seem to settle and get deeper after sitting overnight.

Fun Variations To Try With Your Mazapan Gelatin

Have you ever thought about adding chocolate to this? I tried mixing in a couple tablespoons of cocoa powder once, and it was like a peanut butter chocolate dream. Alex went absolutely wild for that version.

Here are some other ideas I've tested or plan to try:

• Strawberry mazapan gelatin: Blend in a handful of fresh strawberries with the milk mixture for a fruity twist
• Layered version: Pour half the mixture first, let it partially set, then add a pink gelatin layer on top for a stunning two tone look
• Lighter option: Swap condensed milk for a lighter alternative if you're watching your sugar intake. If you're curious about gelatin and health, my bariatric gelatin recipe is a great resource
• Coconut mazapan gelatin: Replace the whole milk with coconut milk for a tropical spin. So good.

Want to know more about why gelatin is so popular right now? Check out my post on what the 3 ingredients in the gelatin trick are for some interesting reading.

Frequently Asked Questions About Mazapan Gelatin

What Is Mazapan Gelatin Made Of?

Mazapan gelatin is made from a blend of Mexican mazapan candy (a crumbly peanut based confection), unflavored gelatin, condensed milk, evaporated milk, whole milk, cream, and vanilla extract. The mazapan gives it that signature sweet peanut flavor while the combination of milks creates an incredibly creamy texture. I always tell people it tastes like a peanut candy milkshake that you eat with a spoon. If you're new to working with gelatin in recipes, this is a great starter dessert because it's so forgiving.

Can I Make Mazapan Gelatin Without Evaporated Milk?

You can, but the texture will be slightly different. Evaporated milk gives this gelatin its signature richness and body. If you need a substitute, try using an equal amount of whole milk mixed with a tablespoon of heavy cream. I tested this once when I ran out of evaporated milk on a Sunday evening, and it still turned out pretty good. Just a touch less creamy than the original. Some readers have also had good results using coconut cream as a dairy free option.

How Long Does Mazapan Gelatin Need To Set In The Refrigerator?

Plan for at least 6 hours, but overnight is ideal. I've tried pulling it out after 4 hours and it was still too wobbly in the center. The full 6 hours gives it that perfect firm but jiggly texture. If you're making this for a special dessert spread, I'd recommend making it the night before so you don't have to stress about timing. Temperature matters too, so make sure your fridge is set to around 37°F (3°C) for best results.

Why Is My Mazapan Gelatin Not Firm Enough After Chilling?

This usually happens for one of three reasons. First, the gelatin might not have bloomed properly in the cold water before melting. Second, you may have overheated it in the microwave, which can break down the gelatin proteins. Third, the ratio of liquid to gelatin might be off if you used larger cans than the recipe calls for. My best tip is to sprinkle the gelatin evenly over cold water (never hot) and let it sit for a full 5 minutes before microwaving. If you love working with gelatin desserts, you might also enjoy my lipojaro jello recipe which uses similar techniques.

Recipes You May Like

• Creamy Bavarian Cream Pie for another silky, no bake dessert that's always a crowd pleaser
• Creamy Eggnog Pie if you love creamy desserts with warm spice flavors
• Creamy Croissant Bread Pudding for a rich, comforting treat the whole family will love

Ready To Make Your Own Mazapan Gelatin?

This mazapan gelatin has become one of those recipes I come back to again and again. It's simple, it feeds a crowd, and it never fails to get compliments. Alex literally asks me to make it every time we have people over, and Sarah loves helping me decorate the top with crumbled mazapan and berries.

The best part? You don't need any fancy skills or equipment. Just a blender, a mold, and a little patience while the fridge does all the work.

Give it a try this weekend and let me know how yours turns out. I'd love to hear about it in the comments. And if you want to save this recipe for later, pin it to your Pinterest board so you can find it whenever the mood strikes.

If you're looking for more fun ways to use gelatin, don't miss my posts on the jello diet and the honey trick recipe for more ideas the whole family can enjoy.