Gummy marzipan

1 serving


The dried peeled almonds are passed through a meat grinder, turning it into a fine grits. Then one adds powdered sugar, molasses and passes 2-3 times through a meat grinder, each time reducing the lattice size. It is better to pass through the roll, then the quality of marzipan will be higher. Cognac or wine and food dye are added to the finished marzipan. Marzipan must be viscous and white. If it turns out to be very thick, then molasses or cold boiled water can be added, and if it is liquid, then powdered sugar is added and mixed. The disadvantage of gummy marzipan is its rapid freezing, so it cannot be prepared for future use. This drawback does not have custard marzipan.