Marzipan for the Holidays
As the holidays draw near, marzipan is a long-time family favorite. We love to fill chocolates and candies with this delicious confectionery filling, but this almond paste has a lot of other uses for your desserts.
Our recipe for marzipan dough is easy to make with a few ingredients and a food processor. Just go into your pantry and grab the following:
- 2-½ cups whole blanched almonds
- 1 cup confectioners sugar
- 2 Tbsp light corn syrup
- 1 Tbsp almond flavor
Throw the almonds and ¼ cup of confectioners into a food processor and pulse it together lightly until fine crumbs start to form. The fresh almonds will unleash a much nuttier taste once they’ve been crushed slightly, and the confectioners sugar adds a great layer of sweetness throughout this thick dough.
Finish the marzipan by adding the corn syrup, almond flavoring and the rest of your confectioners sugar to the food processor. Pulse the entire mixture lightly until everything has been blended; don’t mix too much, as this can make the candy tougher to chew. Roll the marzipan into a ball, cover it in plastic cling wrap and store it in an airtight container.
We end up using this holiday candy over the course of weeks, giving us plenty of time to find new ways to enjoy this traditional food! Some New Year’s Day customs, especially those from northern European cultures, use marzipan to form into pig-shaped candies for a sweet present. We also like flattening marzipan with a rolling pin and using it as a cake glaze, a popular treat around Christmas.
One way we love using marzipan around the holiday seasons is by using it as a thick, rich filling for our various candy cup molds. Any of our Make’n Mold® filled candy or candy cup-making supplies are great for surrounding this almond paste with fine chocolate or our smooth, creamy Candy Wafers.
You can even delve a little further into your own history and heritage with marzipan. This almond candy has ties to cultures from all over the world, including southeast Asia, the Middle East, Europe and Latin America. You’ll also find some unique variations, such as regional variations that substitute almonds for peanuts or cashews.
Want to put your new marzipan skills to the test? Create our Chocolate Marzipan Penguins!