I don’t know about you, but I am addicted to marzipan. If you’re not clued in, marzipan is an amazing paste often paired with chocolate and fresh fruit. Chances are, if you’ve had an almond flavored interior to a candy, it was marzipan. If you’ve eaten wedding cake, it was probably the layer between the cake and the icing. It can be used like modeling dough for edible decorations, or as a layer to your favorite brownies.
I have been told that marzipan is really hard to make, but if you use my method and buy the almond paste in the grocery store, you don’t have to go through the difficult task of making it. I will caution you that marzipan does take a lot of kneading, and so it’s best to do this if you have a mixer with a dough attachment. If not, roll your sleeves up and settle in.
I have put links to the almond paste I use in the recipe below. I’m really excited to see what you do with your marzipan. I keep some in my freezer, and will occasionally top a cupcake with it.
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- Dough Hook
- Waxed Paper
- 8 oz. Almond Paste
- 1 1/2 C. Confectioner’s Sugar
- 1/4 C. Light Corn Syrup
- Combine almond paste and corn syrup in mixing bowl.
- Mix on low speed until a paste is formed.
- Add 1/2 of the powdered sugar.
- Scrape sides of bowl and turn on to a surface sprinkled with powdered sugar.
- Knead in the rest of the sugar to form a smooth dough.