MARZIPAN CANDY

1/2 pound almond paste, cut into small pieces

3 tablespoons light corn syrup

1/2 tablespoon vanilla

2/3 cup marshmallow cream

3 cups sifted confectioner’s sugar

paste food coloring

Mix almond paste, corn syrup, vanilla and marshmallow cream in a large bowl. Add sugar, 1/2 cup at a time, kneading after each addition. Divide into as many portions as colors desired. Blend in food coloring. Knead in enough sugar to form a stiff paste. Shape between fingers to resemble fruit or vegetables.

Allow shapes to stand, uncovered, two hours before tinting or blushing.

GLAZING SYRUP

1/4 cup light corn syrup

1 tablespoon hot water

Blend corn syrup and water. Apply to completed shapes with a brush. If marzipan is going to be glazed, allow to stand several hours before glazing and several hours after to set the glaze.

Glazing is optional.

Recipe courtesy of Mary Lou Viola