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A versatile decorators treat and candy, once known as Marchpane or MarchBread its a whole lot of fun to make, mould, shape and colour into what ever shape you desire from the kitchens of
dawnstars1247
Marzipan is a sweet candy dough made of almonds and sugar. It's often used to decorate or fill deserts like cakes or cookies. Nowadays it's eaten as a candy by itself or, if you go to specialty candy shops, covered in chocolate.
Marzipan can't be bought by itself, and when it can be it's normally in very small amounts.
One of my favorite candies ever!
This recipe is extremely easy, it just takes a lot of physical effort.
******
ALLERGY WARNING: USES ALMONDS
******
Ingredients:
1 8 oz. can of Almond paste. (Paste, not filling.)
1/3 cup Corn syrup (It's in the syrup aisle in stores, not the baking aisle.)
3 cups Powdered/confectioners sugar (Plus more or less as needed. This is an average amount.)
Kitchen Equipment:
Mixing bowls
Measuring cups
Rubber spatula or a mixing utensil
Your Hands
A can opener
What to do:
1. Open the can of almond paste and put it in a bowl with the corn syrup. Combine the ingredients.
2. Mix 1/3 of the sugar in with the almond paste and syrup. Keep adding slowly in intervals so you can gauge how much sugar you actually need.
3. Knead the newly formed paste and sugar with your hands until the mixture is no longer sticky and it is in the form of a pliable dough.
Congratulations, you've made marzipan in its pure form!
What do I do with it now?:
Eat it as it is.
Mix in dried fruits, nuts, etc to make a unique candy.
Cover it in chocolate, marzipan and chocolate taste good in combination.
Add food coloring and mold the marzipan into shapes. (Like the picture.)
Use as a filling for pastries or other deserts.
Cover a cake with it. It tastes much better than fondant (in my opinion.) Roll it out like dough and use powdered sugar to powder your rolling surface and rolling pin.
[/b]Storage: [/b]
Store in an airtight container or in plastic wrap. Refrigerate leftovers.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
A versatile decorators treat and candy, once known as Marchpane or MarchBread its a whole lot of fun to make, mould, shape and colour into what ever shape you desire from the kitchens of
dawnstars1247******************************Marzipan is a sweet candy dough made of almonds and sugar. It's often used to decorate or fill deserts like cakes or cookies. Nowadays it's eaten as a candy by itself or, if you go to specialty candy shops, covered in chocolate.
Marzipan can't be bought by itself, and when it can be it's normally in very small amounts.
One of my favorite candies ever!
This recipe is extremely easy, it just takes a lot of physical effort.
******
ALLERGY WARNING: USES ALMONDS
******
Ingredients:
1 8 oz. can of Almond paste. (Paste, not filling.)
1/3 cup Corn syrup (It's in the syrup aisle in stores, not the baking aisle.)
3 cups Powdered/confectioners sugar (Plus more or less as needed. This is an average amount.)
Kitchen Equipment:
Mixing bowls
Measuring cups
Rubber spatula or a mixing utensil
Your Hands
A can opener
What to do:
1. Open the can of almond paste and put it in a bowl with the corn syrup. Combine the ingredients.
2. Mix 1/3 of the sugar in with the almond paste and syrup. Keep adding slowly in intervals so you can gauge how much sugar you actually need.
3. Knead the newly formed paste and sugar with your hands until the mixture is no longer sticky and it is in the form of a pliable dough.
Congratulations, you've made marzipan in its pure form!
What do I do with it now?:
Eat it as it is.
Mix in dried fruits, nuts, etc to make a unique candy.
Cover it in chocolate, marzipan and chocolate taste good in combination.
Add food coloring and mold the marzipan into shapes. (Like the picture.)
Use as a filling for pastries or other deserts.
Cover a cake with it. It tastes much better than fondant (in my opinion.) Roll it out like dough and use powdered sugar to powder your rolling surface and rolling pin.
[/b]Storage: [/b]
Store in an airtight container or in plastic wrap. Refrigerate leftovers.
******************************Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being
Category All / All
Species Unspecified / Any
Size 721 x 1280px
File Size 125.1 kB
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