Marzipan is best used the day it is made. Keep it covered with plastic wrap.
- Yield: Makes 2 pounds, 4 ounces
Source: Martha Stewart Weddings, Summer 2001
- 1 pound almond paste
- 1 pound confectioners' sugar
- 2/3 cup light corn syrup
In food processor, pulse almond paste and confectioners' sugar until combined. Add corn syrup; pulse 8 times more, or until mixture holds together when pressed. Transfer to clean work surface; knead until mixture forms smooth dough. Wrap tightly in plastic wrap.