Tuesday, April 3, 2012

How to make Marzipan from scratch!!!

Over the last couple of weeks, I've received numerous requests from readers for my marzipan recipe used for my Easter goodies. Its taken me this long to post it as I've got it scribbled on a tiny piece of paper and I haven't had much time to hunt for it or type it out. But I finally managed to track it down and type it out. That too, just in time for Easter. So this post is for all of you who've waited so patiently for it.

This Easter, why don't you try making some goodies at home. Marzipan is a little finicky to get right but I've used this recipe that specifies exact time for cooking it. That makes it easier to handle. I've used this for years now and find it easier compared to some of the other recipes. I know that traditionally marzipan calls for almonds to be used, however, cashew nuts are more abundant here than almonds are so this recipe uses cashew nuts. 


Marzipan


200gms Cashew nuts, ground to a powder
400gms Sugar
150ml Water
½ tsp Almond Extract

Melt sugar in the water over the fire on high heat.

After the sugar melts, add the powdered cashew nuts and stir on low heat for exactly 7 minutes.

Remove on a flat dish and add the almond essence.

Allow it to cool by stirring with a spoon or spatula.

Bind into a dough, color and use as desired.

Note:
 - If the marzipan turns too dry add a couple of drops of rose water and knead till it reaches desired consistency.
 - If the marzipan is slightly moister than you’d like, knead with some icing sugar till it reaches the desired consistency.
 - If the dough is too moist, put in back on the fire for a minute or so and stir. This step is usually not needed. I had to do this just once when using a different stovetop and the lowest flame was way to low than what you’d find on a regular stove top.




7 comments:

  1. Hi, I have a similar recipe that I use for marzapan. Where I use 250 gms cashew, 450gms sugar, half tsp essence and 150ml rose water.. I make it exacrly the way u do and it forms very well. Its just that I find it too sweet. Is the rose water causing d extra sweetmess?? Advice

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    Replies
    1. I find that rose water adds a certain flavor to the marzipan that I don't really like. I don't know about the sweetness. You could try using half and half (75ml) water and (75ml) rose water or use just water and see if it makes a difference.

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  2. Tried 50ml rosewater n am still getting dat aftertaste.. gonna try jus water next. .. will let u kno how it turns out. Also how long can u store this marzapan? ?

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    Replies
    1. Storage depends on a number of factors, weather conditions - temperature, humidity etc. When I make it in Dec (in Bombay) it easily lasts for about 10-12 days at room temperature. If stored in the fridge it will last longer, but the marzipan will sweat when taken out. If I make it in the Summer for Easter in Bombay, it wouldn't last as long. Refrigeration works well. I really can't tell you what the exact shelf life is, since it never lasts that long in my house, gets over much before :)

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  3. Hi how do I make cashew powder,i had a tough time last year.

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    Replies
    1. When you're grinding the nuts, use chopped cashew nuts. Roughly chopped into smaller pieces will do. When you're grind it for short periods, or use the 'pulse' option on your mixer. If you grind it too long or too much it turns to a paste. You should still be able to use the paste, I believe.

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