Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

How to Make Marzipan Fruits




Source of Recipe


MaryAnn & Kimberly aka The Party Divas


Recipe Introduction


Marzipan fruit is so colorful and versatile that one big batch can serve several functions. You can shape and add it to cakes, cupcakes or serve in decorative paper in a candy box and give as a gift. To decorate with marzipan, you can stack the candy fruit around the base of a candle, or secure them with wooden picks onto a craft form cone or wreath. Don't be surprised if guests pluck off a fruit or two - the almond-flavored candy is an irresistible treat.

Marzipan can be mixed up ahead of time and will keep for several weeks if wrapped in plastic wrap and stored in the refrigerator in an airtight container. Let it come to room temperature before molding fruit.

Tint marzipan with the desired colors of liquid food coloring, kneading it until the color is blended.




Recipe Link: http://www.fabulousfoods.com

List of Ingredients




Candy:
1 can (8 oz.) can almond paste
1 1/2 T light corn syrup
1 1/3 C sifted confectioners' sugar liquid food colorings

Glaze:
2 T light corn syrup
1/4 C water


Recipe



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.


How To Shape Individual Fruits:

Leaves: Roll green dough to 1/2-inch thickness on waxed paper. Cut dough into leaves using cookie or canapé cutters. Draw leaf indentations using a wooden pick.
Apples: Shape about 1-1/2 teaspoons red dough into a ball for each apple; gently stretch balls, forming apple shapes. Indent stem ends slightly using a pointed wooden stick. Insert cloves in stem ends. Brush the apples with glaze, if desired.
Strawberries: Shape about 1 teaspoon red dough into a ball for each strawberry. Shape a rounded point at one end; slightly flatten other end. Indent flattened end slightly using a pointed wooden stick. Combine 2 tablespoons granulated sugar and a few drops of red food coloring, stirring until blended thoroughly and desired color is obtained. Brush strawberries with glaze and roll in red sugar; place strawberries on waxed paper. Shape point on stem end of an equal number of leaves; press point of leaf into each strawberry indentation.
Cherries: Shape about 1/4 teaspoon red dough into a ball for each cherry. Push 1/4-inch piece of licorice into each cherry for stem. Brush cherries with glaze, if desired.
Bananas: Shape bananas using about 1 teaspoon yellow dough for each. Push clove into stem end of each banana. Combine 2 tablespoons water, 1 drop green, 4 drops yellow, and 3 drops red food coloring, mixing well. Brush streaks on each banana with mixture.
Oranges: Shape about 1-1/4 teaspoons orange dough into a ball for each orange. Roll each orange over grater to get rough skin. Insert a clove in each orange for stem.
Grapes: Shape about 2 teaspoons purple dough into small balls (about 1/8 tsp each) for each cluster. Brush balls with slightly beaten egg white and shape balls into clusters. For each cluster, brush egg white on tem end of 2 leaves; attach to back of each cluster, pressing gently to make grapes and leaves adhere to each other. Allow to dry. Brush grapes with glaze, if desired.