Thursday, April 24, 2014

Quick Marzipan

Quick Marzipan
1/2 cup + 2 Tablespoons whole almonds
1/4 cup icing sugar
pinch salt
3 Tablespoons corn syrup (use white for a whiter color)
1 teaspoon vanilla or almond extract (use clear vanilla for a whiter color)

Pulse the almonds, sugar, and salt in a food processor until finely ground and almonds begin to release their oils. Add the corn syrup and vanilla in a steady stream while the food processor is running. Process until mixture begins to clump together. Transfer to a bowl, and add water, a few drops at a time, as necessary until mixture can mold together, but is not sticky. 
Marzipan can be stored well wrapped at room-temperature or in the fridge or freezer, but is easiest to mold when fresh. Shape into desired forms. If you would like to coat the marzipan in chocolate or a candy coating, place it in the freezer first so it becomes really firm. Marzipan keeps well, especially when refrigerated or frozen. 

This is what I used to make my chocolate-covered Easter marzipan shapes from the other day's post. 

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