Marzipan

This is a paste that resembles a dough as you can roll it out or mold it easily. It will be of a hard playdough consistency when properly made. It needs to be covered at all time after it is made or else it starts to harden as it dries out.


Formula:
Equal parts almond paste and confectioners sugar, small amount of glucose.
8 oz. Almond paste
1.5 oz. Glucose
8 oz. Confectioners sugar

MOP:

• Using a paddle attachment, mix glucose and almond cream to a paste
• Add sifted confectioners sugar to the base as needed. Add it until it absorbs fully. You might not need to use all of the confectioners sugar. The dough should look stiff without a shine to it.
• Clean your workbench really well because the sugar will pick up anything that is under it. Knead the dough by hand to soften and incorporate it a bit.
• Cover with plastic wrap until ready to use.