MARZIPAN FROM SCRATCH
Make and share this Marzipan from Scratch recipe from Food.com.
Provided by Diana Adcock
Categories Candy
Time 30m
Yield 1 pound
Number Of Ingredients 5
Steps:
- In a large bowl cover almonds with boiling water.
- Let stand for 2 minutes.
- Drain and skin by pressing down on one end forcing the nut to pop out of it's skin.
- In a food processor grind WARM nuts for 2 minutes or until finely ground.
- Add icing sugar and mix for 1 minute or until well blended.
- Blend in almond extract.
- Blend in corn syrup.
- With the motor running pour in enough of the egg white to form a ball.
- Remove and wrap in plastic wrap.
- Place in the fridge for at least two hours or until firm.
- ***Thiscan be stored in the fridge for up to two weeks, in the freezer for 3 months.
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Bobbi Kramer
[email protected]This marzipan is delicious! I used it to make marzipan cookies, and they were a hit with my family and friends.
Richard Okon (Richy cool)
[email protected]I've been making marzipan for years, and this is by far the best recipe I've tried. The marzipan is always smooth and flavorful.
Ibrahim Mukadam
[email protected]This is a great recipe for beginners. The instructions are easy to follow, and the marzipan turns out perfectly.
Ethan Gustafson
[email protected]I'm not sure what I did wrong, but my marzipan turned out really dry. I think I might have overcooked it.
Paige Terrazas
[email protected]This marzipan is a bit too soft for my taste. I think I'll try adding more almond flour next time.
Egbe Chinoso
[email protected]I used this marzipan to make a marzipan cake, and it turned out beautifully. The cake was moist and flavorful, and the marzipan added a nice touch of sweetness.
Imran almamun
[email protected]I made these marzipan balls for a party, and they were a huge hit! Everyone loved them.
Wilandie Visser
[email protected]I've never been a fan of marzipan, but this recipe changed my mind. The marzipan is so smooth and flavorful.
DONNAH KAKAI
[email protected]This recipe is a bit time-consuming, but it's worth it. The marzipan is so delicious and versatile.
Fazal Rahmanswati
[email protected]I'm allergic to almonds, so I used cashew flour instead. The marzipan turned out great! I couldn't tell the difference.
Shenoo
[email protected]I love that this recipe uses honey instead of sugar. It gives the marzipan a nice subtle sweetness.
Mike Limas
[email protected]This is the first time I've ever made marzipan, and I'm really happy with how it turned out! It was easier than I thought it would be.
Atimise Precious
[email protected]I had a hard time finding almond flour, so I used regular flour instead. The marzipan still turned out well, but it was a bit more crumbly than I would have liked.
Nillo Khan
[email protected]This marzipan recipe is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Mohammed Albarkani
[email protected]I'm not a huge fan of marzipan, but I have to admit that this recipe is pretty good. The marzipan is not too sweet, and it has a nice almond flavor.
Ansari Sab
[email protected]This recipe is a keeper! I've made it several times now, and it always turns out perfectly. My friends and family love it.
Damaris Eteuati
[email protected]I've tried many marzipan recipes, but this one is by far the best. The marzipan is smooth, flavorful, and easy to work with. I highly recommend it!
Jessica Rippy
[email protected]This marzipan recipe was a delight to make! The process was straightforward, and the end result was delicious. I used it to make marzipan roses, and they turned out beautifully.