Marzipan

Chef

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1 pound Almond paste
4 ounces Glucose or corn syrup
1 pound Powdered sugar, sifted
Yield: 36 ounces
1. In a stainless steel mixing bowl with the paddle attachment blend the almond paste and glucose on low speed until well combined.

2. Continuing on low speed, gradually add just enough of the powdered sugar to make a pliable paste that is not oily. Wrap the marzipan tightly in plastic and store in a dry place until ready to use.

3. Yield: 2 lb. 4 oz.

Yield: 36 ounces
 
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