Back in June (2014), loveandoliveoil.com called for a homemade marzipan kitchen challenge. Now that it’s January (2015), I thought hey, about time I tried this out! I mean have you ever made homemade marzipan? Exactly! Better yet, when was the first time you ever tried marzipan? Was it lovingly nestled within a chocolate truffle? Wrapped around a Battenburg Cake or creatively crafted into an almond candy confection?
Over the years, marzipan has gotten kind of a bad rap. Mainly, because store bought versions can be a fairly dry, crumbly mess; whereas, homemade marzipan is almond candy at it’s finest. It’s so good you could eat it right out of the bowl. So, without further ado! Go on, you know your life’s ambition is to make marzipan!
- 1 cup almond flour (or finely ground, blanched almonds)
- 1/2 cup granulated sugar
- 3 tablespoons water
- 1½ tablespoons egg beaters
- 1/8 teaspoon almond extract
- Confectioner's sugar, as needed
- In a small pan over medium heat, whisking constantly, gently heat the sugar and water until the sugar is dissolved and the liquid appears clear. Bring to a boil and heat until the syrup reaches the soft ball stage (registering 238° on a candy thermometer).
- Remove from the heat and set aside to cool. As it cools, the sugar will begin to form into soft, grainy crystals.
- Stir in the almond flour, egg beaters and almond extract and shape until a soft, tacky dough begins to form. Turn the dough onto a clean work surface dusted with confectioner's sugar. If the dough is too dry, add in a drop or two of water to bring the dough together. If the dough is too moist, knead in a teaspoon of confectioner's sugar.
- Yields 8oz or 1 cup of marzipan.
- Store in an airtight container for up to 1 month.