Marzipan is sweeter than almond paste. It consists of the latter and sugar mixed together into a pliable dough. A small amount of liquid sweetener, such as syrup, also contributes to this pliability.
Equal parts by weight of almond paste and sugar likely yield the best quality product. The color is ivory. Its almond flavor is subtle. It is neither too sweet nor sticky.
- Confectioners’ sugar prevents sticking.
- Flour causes fermentation.
- Stainless steel material prevents discoloration.
- Proper wrapping and storage prevent drying out and prolong shelf-life up to 3 months. Wrap it tightly in plastic and place it in a thick, black plastic bag to prevent fading from exposure to light.
- The highest standard of sanitation for nonporous work surfaces, machinery, equipments, tools, hands is necessary to prevent bacterial growth and fermentation.
Making homemade marzipan is quick and easy with the following ingredients.
|Almond paste||1 lb.|
|Glucose or corn syrup||4 oz.|
|Confectioners’ sugar||1 lb.|
- Blend almond paste and syrup on low speed until well combined.
- Gradually add confectioners’ sugar, just enough to make a pliable paste.
- Wrap tightly in plastic, place in a black plastic bag if possible and store in a dry place.
|Orange gel-paste food coloring|
|Chocolate wafer cookies||as much as needed|
|Fresh carrot greens or fresh dill|
Don’t strive for perfection because actual carrots do have lumps and bumps.
At this point, carrots can be kept in an airtight container at room temperature for up to a week.
|Home Page||Beginning of Working with Marzipan|
1Labensky, Sarah with Eddy van Damme, Priscilla Martel and Klaus Tenbergen. On Baking – A Textbook of Baking and Pastry Fundamentals. Pearson Education, Inc., Upper Saddle River, New Jersey. 2005.
2Steward, Martha. Martha Steward’s Baking Handbook. 1st Edition. Clarkson Potter, New York, NY. 2005.