How to make Homemade Marzipan. Better flavour, less expensive! Now you can make it at home fresh every time you need it; much better than store bought.
Homemade marzipan was the answer to a big pain in the neck for me. I do like a layer of marzipan to top a dark rich fruitcake like my English Style Fruitcake at Christmas or to bake into the centre and finish off a traditional Simnel Cake for Easter.
On occasion, in years past, I’ve baked a few wedding cakes and when traditional fruitcake is used, many request the traditional layer of marzipan as well.
A problem that I have often run into though, is availability and quality. In these parts, marzipan is not readily available at all time of the year. Often supermarkets and some specialty stores only bring it in for the Christmas season.
They can switch brands from year to year too and sometimes there just isn’t enough of that delicious almond flavour for my taste.
I ended up researching the subject and one cake decorator that I spoke with in a specialty store once, mentioned that she had made it for years from a recipe from a magazine. I tweaked that recipe a little because I always like to add a little more almond extract.
I don’t know if it’s the smell or taste of almond extract, I love more but many years of adding it into Newfoundland Cherry Cake have left me with a real fondness for it. It does add that flavour punch that some commercial brands really lack. Try this method and see if you agree.
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- 2 cups finely ground blanched almonds
- 2⅔ cups icing sugar powdered sugar
- ½ cup corn syrup
- 3 tsp pure almond extract
In a food processor blend together the almonds and icing sugar.
Stir together the corn syrup and almond extract.
With the food processor turned on, slowly add the corn syrup mixture in a slow stream throughout he feeder a the top of the machine.
When all of the mixture has been added the marzipan should hold together with the consistency of firm play dough.
If it is a little too dry add corn syrup a tablespoon at a time until the proper consistency is reached.
Separate the marzipan into three equal portions and wrap each one in plastic wrap until ready to use. No need to refrigerate.
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