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Marzipan Fruits

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By Mary Ann Ross and Kimberly Lainson

Photo: Kimberly Lainson

Posted July 23rd, 2007

FabulousFoods.com Recommends: Truffles, Candies, and Confections: Techniques and Recipes for Candymaking, by Carole Bloom, (2005, Ten Speed Press)

Truffles, Candies, and Confections: Techniques and Recipes for Candymaking

Servings:	36
Author Notes:	This recipe comes to us from Mary Ann and Kimberly, the Party Divas at ThePartyWorks.com. Be sure to click here for instructions on how to mold you Marzipan into the exquisite fruits you see in the photo.
Ingredients:	Candy: 1 can (8 ounces) can almond paste 1 1/2 tablespoons light corn syrup 1 1/3 cups sifted confectioners' sugar liquid or paste food colorings Glaze: 2 tablespoons light corn syrup 1/4 cup water
Instructions:	Makes about 3/4 pound candy or enough to shape about 3 dozen small fruits Knead almond paste by hand in a medium bowl. Add corn syrup, and knead into almond paste. Gradually knead in sugar. Cover with plastic wrap, and refrigerate in airtight container until ready to shape. Tint marzipan by kneading in liquid food coloring, and then shape as desired. Brush with glaze, if desired to achieve a shinier surface. Let dry overnight on waxed paper; then refrigerate in an airtight container. To Make Glaze Combine corn syrup and water in a saucepan, mixing well. Bring to a boil, stirring until syrup dissolves. Click here for instructions on how to mold you marzipan into the exquisite fruits you see in the photo.