Marzipan II

This cooked marzipaji is best used for making marzipan sweets and fruits because it is easy to colour and mould. If, while you are shaping fruits or sweets , the marzipan becomes hard to work, warm it slightly to make it pliable again.

1 lb. sugar

5 fl. oz. water

½ teaspoon cream of tartar

12 oz. ground almonds

2 egg whites, lightly beaten

½ teaspoon almond essence

3 oz. icing sugar

In a medium-sized saucepan, dissolve the sugar in the water over moderate heat, stirring constantly. Increase the heat to moderately high and bring the syrup to the boil.

Stir in the cream of tartar. Boil the syrup until the temperature reaches 240°F on a sugar thermometer or a small amount of the syrup dropped in cold water forms a soft ball when rolled between your thumb and finger.

Remove the pan from the heat. Using a wooden spoon beat the syrup for 2 to 3 minutes or until it becomes cloudy. Add the ground almonds and beat well. Stir in the egg whites and the almond essence. Then beat in the icing sugar.

Pour the marzipan on to a cold working surface and, using two table knives, work and fold the mixture over until it is firm but pliable and still warm. The marzipan is now ready to use.

Just one of the many ways you can use marzipan, Marzipan Fruits are very decorative and fun to ynake.

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