Marzipan is a sweet almond and sugar paste used for candy making. This basic cooked marzipan recipe is easy to work with and mold into candies and can also be easily tinted with food color to use as decorations on cakes or cupcakes. This marzipan recipe tastes absolutely delicious and can be eaten as is, or formed into small candies, or made into treats such as wrapping around nuts or dried fruits, and dipping into chocolate. Marzipan is also commonly rolled out and used to cover cakes or fruitcakes.  This recipe makes about 2 pounds of marzipan, but you can easily cut the recipe in half for smaller projects. A food processor or mini grinder is an easy way to process almonds until they are finely ground

Marzipan

Ingredients:

Marzipan:

2 cups granulated sugar

2/3 cup water

1/8 teaspoon cream of tartar

4 cups blanched, finely ground almonds

2 large egg whites, lightly beaten

For Kneading:

About ½ cup confectioner’s (powdered) sugar

Directions:

1. In a large size heavy saucepan, preferably non-stick, combine sugar and water. Heat over medium heat, stirring constantly with a rubber spatula or wooden spoon, until the sugar is completely dissolved. Add the cream of tartar, increase the heat to medium-high and bring to a boil. Cover the pan and boil for 3 minutes.
   
   
2. Remove the lid, and clip a candy thermometer to the inside of the pan. Return the pan to medium high heat and bring the syrup to a boil, without stirring, until the syrup reaches a temperature of 240 degrees F, a soft-ball stage. While the syrup is cooking, wash away any sugar crystals that form on the sides of the pan by wiping upwards with a damp pastry brush so the sugar crystals don’t fall back into the syrup. Remove pan from the heat and remove the candy thermometer.
   
   
3. Dip the bottom of the saucepan in a large bowl of cold water, and beat the syrup with a wooden spoon until the syrup cools and becomes thick and creamy and starts turning white.
   
   
4. Stir in the ground almonds and egg whites; the mixture may seem dry and crumbly at this point. Place the pan over low heat and stir for 2 to 3 minutes or until the mixture is well mixed. The heat will help to soften the mixture making it easier to mix.
   
   Kneading:   
5. Sprinkle a large marble board, or large pastry mat with powdered sugar. Turn the marzipan mixture out onto the board.
   
   
6. Using a rubber spatula or wooden spoon, begin lifting and folding the edges of the marzipan into the center until it is cool enough to handle with your hands.
   
   
7. Gather the entire mixture up with your hands or dough scraper into a ball and begin kneading until the marzipan becomes smooth and pliable, 5 to 6 minutes, adding additional powdered sugar 1 tablespoon at a time if the marzipan is too sticky. You will probably knead the entire ½ cup powdered sugar into the marzipan; however it is ok to add additional powdered sugar if needed.
   
   
8. The marzipan can be used immediately, or wrap in plastic wrap and place in a resealable plastic bag or airtight container and store in a cool place or refrigerate until ready to use.
   
   TheBakingPan.com
   
   Source: Walden, Hilary, The Complete Home Confectioner, Chartwell Books, New Jersey, 1986
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