Marzipan
3/4 c almond paste
2 Tbs white Karo syrup
3/8 c. marshmallow cream
1 1/2 c. powdered sugar
Mix all in food processor for approx 2 minutes until crumbly. Remove
from processor and knead by hand until the marzipan fells like heavy
pie dough. You will have approx. 14 ounces of marzipan.
To store: cover with plastic wrap and place in a tightly sealed container
in the refrigerator or freezer.
To use: let stand at room temperature until soft enough to work. Add
a drop or two of warmed corn syrup if too stiff.
You can add a few drops of flavorings or color to the dough.
Lori’s notes:
7 oz tube of almond paste is ¾ c.
I purchased the tube of Odense almond paste in a box. I understand
the can of almond paste is not the same.
