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.
Can refrigerate up to 4 weeks in an airtight container. I roll mine into a log, and place it in a gallon bag with all the air squeezed out.Can be frozen if you need longer to use it.100 grams of marzipan is approximately the size of a Hershey's chocolate bar. That is a LOT of marzipan, and I don't recommend anyone eat that much in one sitting. That's like drinking 3.5 ounces of syrup.