October 21, 2007

Marzipan Halloween Candies

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marzipan pumpkins

marzipan fingers

A large bag of almonds has been sitting in my freezer for I don't know how long. I had to use them up before they go rancid so I made marzipan. Making your own marzipan is time consuming but costs just a fraction of what you'll pay for several 7-oz cans of ready-made marzipan which will probably yield just a dozen of miniature fruits per can. The other advantage of making your own is you are sure there are no additives in your marzipan. And I had so much fun making the miniature pumpkins and "severed" fingers. This is a great project for children. Making fruits like bananas, cherries, and oranges is similar to working with clay, the difference is they are cute, edible, and yummy.

4 cups skinless almond meal
2 egg whites
2 cups sugar
2/3 cup water
1/8 teaspoon cream of tartar
powdered sugar for kneading
1 teaspoon almond extract, optional
  • In a large saucepan over medium heat, mix sugar and water, stir until sugar is melted. Add cream of tartar, bring to a boil. Cover pan and cook for 3 minutes. Uncover, attach candy thermometer and cook to 240°F. Turn off heat, stir until the mixture has thickened slightly. Stir in almonds and egg whites. Turn heat back on and cook for 4 minutes. If using almond extract, stir it in now. Transfer the mixture into a silpat-lined board or surface. Using a spatula, turn and knead until cool enough to handle. With gloved hands, knead until pliable, sprinkling powdered sugar if too sticky. Divide into 8-oz pieces, form into rounds, and wrap in plastic film. Refrigerate until ready to shape.

Marzipan Pumpkins
8 unces marzipan, homemade or store-bought
orange food color paste
dark brown food color paste
powdered sugar for kneading
  • Set aside about 2 tablespoons of marzipan. Sprinkle a little powdered sugar on a silpat-lined surface or large baking sheet, knead the remaining marzipan, add 1/8 tsp orange food color paste, knead well until uniform in color. Add more coloring if you want it brighter than the ones I made. Cut a small piece and shape into a 1-inch ball. Flatten the balls slightly. Using a toothpick, make vertical marks to resemble pumpkins. Set aside.
  • Add brown food color paste a little at a time to the 2 tablespoons marzipan until it is dark chocolate brown in color. Roll into a very thin long piece. Cut into ½ inch pieces. Using the tip of a Japanese plastic chopstick, make tiny holes on top of the pumpkins and insert the stems.

Marzipan Fingers
8 ounces marzipan
10 pieces whole almonds with skin
red food color paste
toothpicks or small food-safe brush
  • Divide marzipan into 10 pieces and form each into fingers. Using a toothpick, make marks to resemble fingers. Using your nails or toothpick fray one end. Using toothpicks or a small brush, dab color paste on frayed end. Taper the other end and press an almond. You can brush the almond the same red food color paste, if desired.


Anonymous said...

Those marzipan fingers are awesome! I especially like the almond fingernails!

christine said...

These are adorable Oggi!!! The kids will love it!

Gitta said...

Omf nyomf nyomf! And that's all I have to say about that. :)

Oggi said...

marvin, they're so cute, easy to shape and mistakes can easily be corrected unlike baked "fingers".:)

christine, kids and maybe some adults will love these Halloween marzipan treats.

gitta, :O

christine said...

Definitely the adults too. They're perfect! :)

Oggi said...

and ghouls!:)

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