Marzipan Fruits Recipe
Ingredients
| Almond paste | 2 Can (10oz) | |
| 1 jar (7 ounces) marshmallow cream | ||
| Light corn syrup | 1/4 Cup (16 tbs) | |
| Confectioner’s sugar | 3 3/4 Cup (16 tbs), powdered | |
| Yellow, red, green and blue food colorings | ||
| Red decorating sugar | ||
| Whole cloves | ||
Directions
1. Crumble almond paste into a medium-size bowl; blend in marsh-mallow cream and corn syrup. Stir in enough of the 10X sugar to make a very stiff dough.
2. Sprinkle remaining 10X sugar on a pastry board; turn out almond mixture into sugar. Knead 5 to 6 minutes, or until smooth and sugar is worked in completely.
3. Pinch off mixture, about a half teaspoon at a time, and shape between palms of hands into pears, peaches, strawberries, apples, bananas or other fruits of your choice. Let stand on waxed paper for several hours, or until dry.
4. When ready to decorate, mix small amounts of food colorings with equal parts of water in custard cups. Brush lightly over the "fruits" to tint. Roll the strawberries in red decorating sugar for texture and use whole cloves for stems of fruit. Let stand again until dry. Store in refrigerator.
2. Sprinkle remaining 10X sugar on a pastry board; turn out almond mixture into sugar. Knead 5 to 6 minutes, or until smooth and sugar is worked in completely.
3. Pinch off mixture, about a half teaspoon at a time, and shape between palms of hands into pears, peaches, strawberries, apples, bananas or other fruits of your choice. Let stand on waxed paper for several hours, or until dry.
4. When ready to decorate, mix small amounts of food colorings with equal parts of water in custard cups. Brush lightly over the "fruits" to tint. Roll the strawberries in red decorating sugar for texture and use whole cloves for stems of fruit. Let stand again until dry. Store in refrigerator.
Chef
