Homemade Marzipan

Ingredients

• 250 g Ground Almonds (also called almond meal, finely ground)
• 250 g Granulated Sugar (white granulated)
• 100 g Invert Sugar (pre‑made invert sugar or glucose syrup; gives smooth texture and reduces crystallisation)
• 60 ml Water (for dissolving the invert sugar)
• 5 drops Almond Extract (adds intense almond flavor; a little goes a long way)
• 2 sheets Plastic Wrap (double layer to prevent fridge odors)

Instructions

1. Measure Ingredients

   Weigh the ground almonds, granulated sugar, and invert sugar; measure water and set almond extract aside.

   Time: PT2M

2. Make Invert Syrup

   Combine the invert sugar and water in a saucepan. Heat over medium heat, stirring gently, until the mixture reaches 120°C.

   Time: PT10M

   Temperature: 120°C

3. Prepare Almond Base

   While the syrup is heating, place the ground almonds into the mixing bowl of the stand mixer.

   Time: PT3M

4. Combine Syrup and Almonds

   When the syrup hits 120°C, turn the mixer to low speed and slowly pour the hot syrup into the bowl. Continue mixing on low until the mixture feels warm to the touch.

   Time: PT5M

5. Add Almond Extract

   Add 5 drops of almond extract to the warm marzipan and mix for another 30 seconds.

   Time: PT1M

6. Shape and Wrap

   Turn the marzipan out onto a clean surface, shape it into a log, and wrap tightly in two layers of plastic wrap.

   Time: PT3M

7. Chill

   Place the wrapped log in the refrigerator for at least 30 minutes. It can be stored for up to two months.

   Time: PT30M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

20 g

Fat

5 g

Fiber

1 g