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Marzapan




Source of Recipe


Old


Recipe Introduction


Use to form vegetables, fruits and figures when food colors are added. It is also good cut into smaller pieces as is or made into other candies, also dipped in chocolate or other coatings. It can be the coating or decorations. You can also flavor it in batches to match the coloring used.


List of Ingredients




2 cups granulated sugar
1/8 tsp cream of tartar
4 cups ground almonds (or almond meal)
2 egg whites
Powdered sugar for dusting





Recipe



Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill a larger pan with cold water.
Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.
Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.
Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.
Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it cools. Stir in the ground almonds and the egg whites, then place back over low heat and stir for 2 minutes more until the mixture is thick. Let cool some.
Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.
Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.
Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.