Marzipan is very popular ingredient especially for Christmas baking. I like it very much so use in every season often. It matches very well with fruit cakes or to cover layered cakes. You can eat it raw too or use in truffle/candy making. Not every place offers raw marzipan mass to purchase so you can easily make it at home. This recipe does not contain eggs so it is safe for eating raw and store at home. The preparing is not complicated so try and enjoy!
you will get about 250 g marzipan
- ½ cup granulated sugar
- 1 tablespoon corn syrup
- ¼ cup water
- 120 g almond flour (fine ground almonds)
- 120 g icing sugar
- 2 teaspoons pure almond extract
- 1-3 tablespoons warm water (optional)
Place the sugar, corn syrup and water in a small saucepan and heat until sugar has dissolved. Boil further few minutes (do not mix) until candy thermometer registers 235°F.
In the bowl of a stand mixer place the almond flour and icing sugar and mix together. On the motor running pour the sugar syrup. Add almond extract and mix until mixture forms a ball. If the mass is too thick add water (one tablespoon at a time).
Transfer mixture onto working surface dusted with icing sugar. Knead the mass 2-3 minutes until smooth and firm. Shape into Swiss roll, wrap in the foil and refrigerate until needed. Store in the fridge up to two weeks.