Candy Making: Candy Recipes, Marzipan, Marzipan Recipes, Marzipan Recipe, Marzipan Candies

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Candies and Bonbons
And How To Make Them
By Marion Neil (1913)

The Making of Marzipans
“Good, thou, save me a piece of Marchpane”
Marzipan is a confection that has been made in Europe for
centuries. The name, translated literally, means almond-
bread.
In old English manual of cookery it is spelled marchpane
and marshpein. Hundreds of small objects can be made with
marzipan for Christmas, Easter, and general use.

Unboiled Marzipan
½ lb. (2 cups) ground almonds
¼ lb. (1/2 cup) confectioners’ sugar
¼ lb. (1/2 cup) granulated sugar
2 whites of eggs
Flavors to taste
Colors to taste

Sift the sugars together, then add the almonds, and mix well.
Beat up the whites of the eggs to a light froth, and add to the
sugars and almonds with extract and color to taste. Knead
until quite smooth. If too soft, add a little more sugar. It
should be a stiff paste. Allow to stand for a few hours, then
press small pieces of it into molds or make into dainty
shapes. It may be rolled out and cut with small cutters. This
marzipan does not keep for any length of time.

Marzipan – Another Method
½ lb. (2 cups) ground almonds
1 lb. lump-sugar
1 tablespoonful glucose
1 gill (1/2 cup) water
1 teaspoonful almond extract
A little confectioners’ sugar

Dissolve the lump-sugar in the water; then add the glucose
and boil to 245°; then pour over the almonds, almond
extract, and mix well with a wooden spoon until it is
creamy. Turn out on a board and knead with a little sifted
confectioners’ sugar until it is smooth.

Simple Marzipan
1 ½ lbs (3 cups) sugar
1 ¼ lbs. (5 cups) ground almonds
½ pint (1 cup) water
Colors to taste
Flavors to taste

Dissolve the sugar and water in a saucepan, add the
almonds, and stir and cook till the mass will not adhere to
the pan.
It is then sufficiently cooked. Turn out on to a clean marble
slab and knead for a few minutes. Color or flavor should be
added while it is warm.

Currant Marzipan
2 ozs. (4 tablespoonfuls) currants
1 white of egg
3 ozs. (3/4 cup) ground almonds
4 ozs. (2/3 cup) confectioners’ sugar
½ teaspoonful rose extract
¼ teaspoonful almond extract
Few drops red color

Beat the white of egg until stiff; then sift in the confectioners’
sugar, add the almonds, currants, extracts, and coloring, mix
well, and roll out half an inch thick.
Cut into bars, squares or diamonds. The currants should be
well cleaned and dried.

Rich Marzipan
1 lb. lump-sugar
¾ lb. (3 cups) ground almonds
2 whites of eggs, or 2 yolks of egg
1 gill (1/2 cup) water
1 tablespoonful glucose
1 lb. fondant

Dissolve the sugar in water; then add the glucose and boil to
240°, or until it forms a soft ball when tested in cold water.
Remove the pan from the fire and stir in the almonds. The
paste should be fairly stiff. When slightly cool, add the
beaten whites or beaten yolks of eggs; then stir and cook
gently till the mixture leaves the sides of the pan. Turn out
on a board or slab and knead to a smooth paste. Leave in a
cool place on waxed paper for twenty-four hours. Then
divide the paste into three parts, and mix with each a third of
the fondant. Knead till smooth and set away in a cool place.

Marzipan Molds

The marzipan may be molded into any shape required, and centers
made of it for fruits, bonbons, and chocolates are much appreciated.
If the paste gets too stiff at any time, knead a few drops of stock
syrup into it. Color and flavor to taste. This almond paste will keep
in good condition for some time if kept covered with waxed paper in
a cool place.

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