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From:

Shirley©1 (Original Message)

Sent: 7/8/2006 1:49 PM

Marshmallow Creme Marzipan

1 pound almond paste
2 pounds fondant and icing sugar
7 ounces Marshmallow Crème
1/4 cup white corn syrup
Colors to match fruits (if shaping into fruits)

Crumble almond paste into a large mixing bowl. Add sugar and mix until all paste is reduced to fine, evenly-coated particles. Add Marshmallow Crème and syrup and mix to form a thick dough-like mass. Knead the dough on a surface dusted lightly with fondant and icing sugar. If the dough sticks to your hands, knead in a little more Fondant and Icing Sugar. Break off a small amount, forming into 1-inch balls and shape as desired.

From: DarkElf (Original Message)

Sent: 11/18/2006 10:24 PM

Marzipan Fudge

1/2 cup slivered almonds
1/4 cup heavy cream
1 tablespoon granulated sugar
1/8 teaspoon salt
1 teaspoon butter, melted
1/2 cup sweetened flaked coconut
1/2 teaspoon vanilla extract
2 tablespoons unsweetened baking cocoa
1 cup chopped walnuts
Grind slivered almonds until fine.
Combine in a bowl with cream, sugar, salt, melted butter, flaked coconut, vanilla, unsweetened baking cocoa, and chopped walnuts.
Spread in a 9 x 9-inch baking pan about 1/2-inch thick.
Let stand until dry.
Makes about 16 pieces.

From:

BettyGa1

Sent: 1/31/2007 11:53 AM

European-Style Marzipan recipe

1 cup blanched whole almonds or
1 1/3 cups slivered almonds
1 1/3 cups sifted confectioners sugar
1/2 teaspoon almond extract or rose water
2 tablespoons water
2 1/4 cups sifted confectioners�?sugar
1 slightly beaten egg white

Place almonds in a blender container or food processor bowl. Cover and blend or process until ground.

In a mixer bowl combine the ground almonds, the 1 1/3 cups confectioners sugar, almond extract or rose water and 2 tablespoons water. Beat with electric mixer until the mixture forms a ball. Gradually add the 2 1/4 cups confectioners sugar, beating until combined. Stir in enough egg white (about 1 tablespoon) to form a clay-like mixture. Tint with food coloring, if desired.

Mold or shape the marzipan as desired, using about 2 teaspoons marzipan for each shape.

Makes 2 cups mixture.

From:

Kitabel (Original Message)

Sent: 9/17/2008 5:20 AM

Marzipan with Marshmallow Creme

1 lb. Almond Paste (Cat. #14680)
2 lbs. Fondant & Icing Sugar (Cat. #52876)
7 oz. marshmallow creme

1/4 cup white corn syrup
Colors and flavors to match fruits

Crumble almond paste into a large mixing bowl. Add sugar and mix until all paste is reduced to fine, evenly-coated particles. Add marshmallow creme and syrup and mix to form a thick dough-like mass. Knead the dough on a surface dusted lightly with Fondant and Icing Sugar. If the dough sticks to your hands, knead in a little more Fondant and Icing Sugar. Break off small amount, forming into 1" balls and shape as desired.

For those who wish to continue using a marzipan recipe calling for fresh egg white, Egg White Powder (#24228) (a pasteurized product) should be substituted for the fresh egg white using this formula: 1 3/4 tsp. egg white powder + 2 Tbsps. water equals 1 egg white.

Simply mix the egg white powder with the Fondant & Icing Sugar, then add the other ingredients, including the appropriate amount of water. This is our revised marzipan recipe which includes egg white powder and NO RAW EGG WHITE.

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