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Marzipan Mushrooms And Holly Recipe
|Almond paste||8 Ounce|
|Confectioners sugar||2 Cup (32 tbs)|
|Light corn syrup||5 Tablespoon|
|Cornstarch||1 Ounce (For Kneading The Marzipan)|
|Cocoa powder||2 Ounce (For The Mushrooms)|
|Food coloring paste||1 Ounce (Green Color For The Holly)|
|Food coloring paste||1 Ounce (Red Color For The Holly Balls)|
Serving size: Complete recipe
Calories 2448 Calories from Fat 593
% Daily Value*
Total Fat 71 g109%
Saturated Fat 10.5 g52.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 81.4 mg3.4%
Total Carbohydrates 465 g154.9%
Dietary Fiber 30 g119.9%
Sugars 335.3 g
Protein 32 g63.2%
Vitamin A Vitamin C 0.38%
Calcium 47.3% Iron 64.6%
*Based on a 2000 Calorie diet
Add the remaining 1 cup sugar and beat until the mixture resembles fine crumbs.
Add 3 tablespoons of the corn syrup, then continue mixing until a small amount of the marzipan holds together when squeezed, adding additional corn syrup, a little at a time, as necessary.
The marzipan will still appear crumbly.
Transfer the marzipan to a work surface and knead until smooth.
Sprinkle a small amount of cornstarch on the work surface as needed if the marzipan is sticky.
Shape one-third of the mixture into small mushrooms and smudge the tops with cocoa powder.
Divide the remaining marzipan in half.
Knead green food coloring paste into one of the halves.
Flatten the marzipan and cut out holly leaves out with a sharp knife.
Knead red food coloring paste into a small amount of the remaining marzipan and roll it into tiny balls for the holly.