Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (81 page)

Refrigerate in an airtight container for up to 3 weeks.

General Description:

Marzipan is a soft, sweet, almond-flavored paste that can be shaped into virtually any form
. Rich and nutty, it is made from ground almonds, egg whites, and confectioners’ sugar. It is used to fill chocolates and cover cakes, much like
fondant
. This versatile candy can also be flavored, colored, and layered like bar candy.

History:

Marzipan was invented in the Middle East and introduced to Europe in the Middle Ages. European confectioners used it to sculpt edible centerpieces and treats. In Britain, beautiful models made from
marchpane
(the British term for the candy) were fashionable at parties in the 15th century. In the Middle East, the confection is known as
lozina
; the word
marzipan
may have evolved from the Italian term
marzapane
. Centuries after its invention, marzipan is still a popular candy worldwide.

Serving Suggestions:

Use molds to form the candy or shape it with your hands. Marzipan hearts make a lovely Valentine’s Day gift. In Germany, marzipan pigs are given at Christmas and New Year’s. In Italy, it is colored and shaped into replicas of fruit. In the Middle East, marzipan is flavored with rosewater and orange flower and formed into delicate blossoms.

Candy-Making Notes:

There are several types of marzipan: The most basic form is a combination of ground almonds and sugar; the French form combines ground almonds with a hot sugar syrup for a softer, lighter paste; and this recipe uses ground almonds, confectioners’ sugar, and egg whites to create a firm but pliable dough.

Recipe:

1.
Combine the almonds and about 1 cup confectioners’ sugar in a food processor. Process until the almonds are very fine, about 2 minutes.

2.
Add the egg whites, and process until the mixture turns into a smooth paste.

3.
Add the remaining confectioners’ sugar a cup at a time, processing it in to form a smooth ball of dough. Add more confectioners’ sugar if it is sticky, less if it is already firm and pliable.

4.
Add the almond extract, and process to combine.

5.
Use the marzipan or save it for later use.

Yield:

About 1 pound of marzipan

Storage:

Store wrapped in plastic in an airtight container in the refrigerator for up to 1 month.

Variation:

Marzipan Fruit

Divide the marzipan into several portions, one for each color. Tint each portion with a few drops of food coloring and knead it until you have the desired shade.

Apple
: Make a ball of red marzipan and use a small wooden dowel or skewer to make an indentation at the top and bottom. Insert cloves in the indentations.

Strawberry
: Make a ball of red marzipan and form into a strawberry shape, with one wide one and one pointy end. Roll in sparkling red sugar. Add a stem of green marzipan.

Citrus fruit
: Make a ball of yellow, orange, or green marzipan and form into the appropriate shape. Roll the fruit lightly over a grater to create a nubbly, dimpled texture. Add a clove at the top of the fruit.

Marzipan Pig

In parts of Europe, marzipan pigs are given as sweet treats during Christmas. Use a flexible candy mold in the shape of a pig. Tint the marzipan pink with a few drops of red food coloring.

Marzipan Hearts