Marzipan

Ingredients

• 6 lb. almond paste, cubed
• 3 lb. powdered sugar, sifted
• 2 lb. pouring fondant
• 1 lb. glucose
• 2 oz. Kirshwasser or Brandy
• 3 lb. powdered sugar, sifted

Directions

1. In a 20 qt. mixing bowl, place the almond and the first powdered sugar. With a paddle, mix on low speed to combine.
2. Add the fondant, glucose, and alcohol. Mix on low speed to combine. 
3. Add remaining powdered sugar on low speed to combine Do not over mix.
4. Finish by kneading by hand on the bench.
5. Roll out to a log shape. Cut 3-4"-long pieces. Wrap in plastic wrap.
6. Store in a Ziploc bag in the cooler.

Yield: 15 lb.

Low yield (2 1/2 lb.):

• 1 lb. almond paste, cubed
• 1/2 lb. powdered sugar, sifted
• 151 grams pouring fondant
• 76 grams glucose
• 9 grams Kirshwasser or Brandy
• 1/2 lb. powdered sugar, sifted