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8 Ways to Make Your Own Marzipan Candy at Home Marzipan recipe
Place almonds and confectioners' sugar in a food processor fitted with a metal blade and process to a paste. Add cold water, 1/2 to 1 teaspoon at a time, if the paste is too dry. Scrape the sides a few times to ensure even processing. Add a few drops of almond extract towards the end of the process. Process marzipan until it is smooth and no.
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Clean Eating Marzipan. If you're trying to stick to clean eating, don't despair—there's a marzipan for you, too. The Gracious Pantry uses blanched almonds, powdered coconut sugar, almond extract and water to create a low-carb treat. 8 / 8. Courtesy of Masala Herb.
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HOW TO MAKE MARZIPAN STEP-BY-STEP. Step 1 - Place almond flour and sugar in the bowl of your stand mixer with the paddle attachment (or you can mix by hand with a spatula). Step 2 - Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together.
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Directions. Heat the oven to 400°F and line 2 baking sheets with parchment paper. In the bowl of a stand mixer fitted with a paddle attachment, combine the marzipan, sugar, honey, and egg whites. Beat together just until the mixture is combined. Divide the marzipan dough into 12 equally sized lumps, each a scant ¼ cup.
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Scoop the mixture into the center of the prepared frame, and spread/press into an even layer (about ½-inch/1 cm thick). If using greased candy molds, press the marzipan firmly into the molds. Let set for 2 hours before cutting or unmolding. Cut into squares (about 1 in/2 ½ cm) with a sharp knife, or unmold the set marzipan.
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Instructions. Cover a plate with parchment paper. Slightly oil the paper with coconut oil. Set aside. Make a batch of marzipan following my recipe. When the marzipan log is ready, divide the marzipan into 16 balls of the same size and roll each ball between your hands to form smooth balls of marzipan.
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Add the almond extract and water and run the food processor until the mixture comes together into a smooth ball, 1 to 2 minutes. If the mixture is still too dry to come together after 2 minutes of processing, add extra water, a teaspoon at a time, processing for a minute after each addition.
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Marzipan is a light, candy-like mixture made by mixing finely-ground almonds with sugar, corn syrup and egg whites. Some say it originated in Persia, but others claim it came from Germany, Spain, Italy or France. In fact, the ingredient was so popular in Spain that settlers brought it over to the Americas, where it is made with peanuts instead.
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Candy making. Line the bottom of 2 small baking pans or cookie sheets with wax paper. The pans needs to be small enough to fit in your refrigerator. Scoop the marzipan into 1 tablespoon portions. Roll each portion into a ball. In a small bowl, melt the chocolate at 50% power in the microwave for 1 minute.
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Marzipan - Gourmet Guide. Marzipan Candy is a typical European treat made from almonds, often coated with chocolate or colored and shaped into fruits, pigs or bars. Marzipan itself is a paste made from ground almonds and sugar. Marzipan has the soft pliable consistency of dough, which allows it to be easily rolled, molded and cut.
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Start by adding the almond flour, almond extract, melted coconut oil and maple syrup into a bowl. Mix together. Use a silicone spatula to mix all the ingredients together so they are well combined. Make into a firm dough. Using your fist, gently press the dough for 10-20 seconds to make into a firmer dough.
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Step 3 - shape body parts. Cut the colored marzipan pieces into body parts. You will need 1 head, 1 body, 4 legs, a snout, a tail and 2 ears. Shape each body part. The head should be round, the body oval, the legs like sticks, the snout roundish flat, the ears like triangles and the tail elongated and rolled in.
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Instructions. Line a baking sheet (small enough to fit in the fridge) with wax paper. Chop the dark/milk chocolate into small pieces and place them in a microwave-safe bowl. Microwave the chocolate in 20-30 seconds at a time, stirring each time, until the chocolate is melted and smooth.
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Pulse just a few times until the dough forms a ball. If the dough is too dry and doesn't clump up, add more liquid, just a few drops at a time. If it's too wet, add more almond flour. Remove the almond paste ball from the processor, knead it gently on a clean surface for about 30 seconds, and roll it into a log.