Basic Marzipan

Basic Marzipan is a great all-purpose marzipan recipe for dipping in chocolate, using in recipes, or forming figurines. Using this as a base, you can color, flavor, or form marzipan into many different candies or decorations. If you're simply looking to eat the marzipan, cutting it into squares is the easiest way to serve it.

Ingredients:

• 2 cups granulated sugar
• 1/8 tsp cream of tartar
• 4 cups ground almonds (or almond meal)
• 2 egg whites
• Powdered sugar for dusting

Preparation:

1. Prepare a workspace by sprinkling powdered sugar over a marble slab, wooden cutting board, or large baking sheet. Fill your sink or a large bowl with cold water.

2. Place the sugar and 2/3 cup water in a large heavy saucepan and heat gently, stirring, until the sugar dissolves.

3. Add the cream of tartar and turn up the heat. Bring to a boil and cover, boiling, for 3 minutes.

4. Uncover and boil until the temperature reaches soft-ball stage, 240 degrees on a candy thermometer.

5. Place the bottom of the saucepan in the cold water you’ve prepared, stirring the sugar mixture constantly until it becomes thick and creamy.

6. Stir in the ground almonds and the egg whites, the place back over low heat and stir for 2 minutes more until the mixture is thick.

7. Spoon the marzipan onto your prepared work surface, and turn it with a metal spatula until it cools down enough to touch.

8. Coat your hands in powdered sugar and begin to knead the marzipan, working it until it is smooth and pliant.

9. Your marzipan can now be used immediately or stored by wrapping it in plastic wrap and keeping it in an airtight container.

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Basic Marshmallows

1. Combine the cornstarch and powdered sugar in a small bowl. Prepare a 9x13 pan by spraying it with nonstick cooking spray, and sprinkle a generous dusting of the sugar/starch mixture over the entire pan. Set the pan aside while you prepare the marshmallow, and save the sugar/starch mixture for later use.

2. Combine the granulated sugar, corn syrup, and ? cup water in a large pot over medium heat. Stir until the sugar is completely dissolved, then stop stirring and allow the mixture to come to a boil. Continue boiling until mixture reaches 260 degrees (hard-ball stage). This process will take awhile, so move on to the next two steps while the sugar syrup cooks, but be sure to check the sugar syrup frequently so that it does not go above 260 degrees.

3. While the sugar syrup cooks, prepare the gelatin mixture. In a small saucepan, combine 3/4 cup water and the vanilla extract. Sprinkle the gelatin over the top and stir briefly. Let the gelatin sit for 5 minutes, until it is completely absorbed by the liquid. Set the pan over low heat and stir constantly until the mixture is liquid. At this point, you can add additional colors or flavors, if desired. I recommend using a few drops of food coloring and 1-1.5 tsp of flavored extracts, but the exact quantity will depend on your taste and the strength of your extracts. It is better to start with less and then add more at the end if you want a stronger flavor.

4. While the sugar syrup is boiling and the gelatin is softening, place the room temperature egg whites in the clean bowl of a large stand mixer fitted with the whisk attachment. Once the sugar syrup nears 245 degrees, begin to beat the egg whites. Beat them until they hold firm peaks, but do not overbeat or they will be crumbly. If the egg whites are ready before the sugar syrup reaches the correct temperature, stop the mixer until the sugar syrup is ready.

5. Whisk the gelatin mixture into the sugar syrup. This mixture now needs to be poured into the egg whites. If your saucepan has a spout you can pour it from the saucepan, but if it does not I recommend pouring the syrup into a large measuring cup or pitcher so that it is easier to pour. The sugar syrup is very hot and it can cause painful burns if it accidentally spills or splatters. With the mixer running on low, carefully pour the hot syrup in a thin stream into the egg whites. Once all of the sugar syrup is poured, turn the mixer to medium-high. Continue to beat the marshmallow in the mixer until it is thick enough to hold its shape and is completely opaque. Depending on your mixer, this will take about 5-10 minutes.

6. Pour the marshmallow mixture into the prepared pan and smooth the top flat with an offset spatula. Let the marshmallow sit at room temperature for several hours or overnight to fully set the marshmallow.

7. Once the marshmallow has set, dust your workstation with a generous layer of the sugar/starch mixture you used to prepare the pan. Lift the marshmallow from the pan using the foil as handles, and flip it facedown on the prepared surface. Peel the foil off the top of the marshmallow, and dust the top of the candy with more sugar/starch.

8. Spray a large, sharp chef's knife with nonstick cooking spray. Cut the marshmallow block into small 1" squares, or whatever size marshmallows you desire. You can also use sharp metal cookie cutters to cut different shapes out of the marshmallow. Dredge the cut edges of the marshmallows in the sugar/starch mixture so that they are not sticky. Your marshmallows are now ready to eat! They are best soon after they are made, but if your environment is not too humid, you can store them up to a week in an airtight container at room temperature. You may need to dredge the sides in sugar/starch again if they get too sticky.

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Basic Fondant

1. Prepare your workstation by setting a large baking sheet on a sturdy counter or table top, and sprinkling it lightly with water.

2. Combine the sugar, water, and corn syrup in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then cover the pan and allow the sugar syrup to boil for 2-3 minutes.

3. Remove the lid, and continue to cook the syrup, without stirring, until it reaches 240 degrees.

4. Pour the sugar syrup onto the prepared baking sheet. Allow it to sit at room temperature for several minutes. After 2-3 minutes, lightly touch the syrup with a fingertip. When it is warm but not hot, it is ready to be worked.

5. Dampen a metal spatula or dough scraper with water, and use the scraper to push the syrup into a pile in the middle of the sheet.

6. Using a dampened plastic spatula or wooden spoon, begin to “cream,” or work, the fondant in a figure-8 pattern. Continually scrape the fondant into the center, draw a figure-8, then scrape it together again. At first the fondant will be very clear and fluid, but it will gradually become more opaque and creamy. After 5-10 minutes, the fondant will become very stiff, crumbly, and hard to manipulate.

7. Once the fondant reaches this state, moisten your hands and begin kneading it into a ball like bread dough. As you knead, the fondant will begin to come together and will get softer and smoother. Stop kneading once your fondant is a smooth ball without lumps.

8. At this point, your fondant can be used for melting and pouring. If you want to make flavored fondant candies, it is best to “ripen” your fondant for at least 12 hours to obtain the best flavor and texture. To ripen the fondant, place it in an airtight plastic container, press plastic wrap directly onto the surface of the fondant, and seal the lid on tightly. Ripen the fondant at room temperature, or if it is hot, in the refrigerator. After ripening, the fondant can be flavored, rolled, and shaped in whatever manner you wish. If it is stiff, you can always knead it by hand on a surface dusted with powdered sugar, until it is easy to manage. This recipe produces about 3/4 lb fondant.

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