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INGREDIENTS

1 pound Commercial almond paste
1/3 cup Light Corn Syrup
1 teaspoon Vanilla ; double strength
1 1/4 cups Marshmallow cream
6 cups Confectioners Sugar ; sifted
Cocoa ; For glazing and decoration
Red decorating sugar ; For glazing and decoration
1/4 cup Light corn syrup ; For glazing and decoration
1 tablespoon Hot water
EQUIPMENT
Food coloring ; Commercial
1-2 for each color Disposable aluminum pie plates ; or a more permanent option you don't mind getting stained
1 box Nitrile gloves ; Suggested but optional
Food dehydrator ; Optional
Fondant decorating kit ; Optional
Box grater ; Optional
75+ Candy papers ; Optional
Plastic stems and leaves for candy ; Available through candy making supply
Whole clove buds ; For citrus fruit candy, optional
Drying racks
Waxed paper ; To put under the drying racks
Paint brushes ; Of many sizes for glazing
Paper plates ; Strong
Saran wrap

Servings

INSTRUCTIONS

MIXING. This is a 2 person job.

On a marble slab, enable top table or very large cutting board combine almond paste, light corn syrup, vanilla and marshmallow cream. One person will mix this with their hands, squeezing and kneading until all ingredients are fully incorporated. The second person will work with a scraper the to lift the candy from the edges and return it back to the top of the pile. When it seems as if all the pieces of almond paste are fully incorporated and the candy seems smooth add the confection of sugar 1/2 cup at a time and knead until smooth. Texture will be like play-doh.

Divide the candy into as many portions as the number of colors you would like to use. Place them in the aluminum pie plates. Wear gloves or coloring will stain your hands. Add food coloring to each portion one at a time and mix well taking care not to transfer one color to another.

NOTE: The above steps can be done in a heavy duty mixer such as a Kitchen Aid by dividing the ingredients into equal portions and mixing small batches one at a time.

FORMING - be creative! Keep them all similarly sized. It is best to start with one inch balls. Put stems in right after forming.

1. Oranges, lemons and limes can be made to look pitted by rolling them gently over the small grate on the box grater. Insert a clove in one end for a stem.

2. Cabbages are made by starting with a 1 inch ball. Divide this ball in 2. Roll one ball until it's smooth again. Divide the second ball into 3 smaller pieces. Roll each piece into a little ball. Flatten those pieces until they look like rose petals. Then wrap them around the first ball so they overlap each other.

3. Potatoes are made out of plain white candy with no food color added. Roll into an oblong ball. Using a toothpick poke holes all over the balls for eyes. They will be covered with cocoa after glazing to get the brown exterior.

4. Peaches are made by rolling a round ball and using one of the fondant tools to create a divot, making it look like a baby's bottom. A glaze "blush" will be added later. Plums are are made the same way out of dark purple candy and get no blush. Pumpkins have divots all around their sides.

5. Strawberries are made from red candy, rolled into a ball And then pinched at the bottom with 2 fingers and then turned 1/4 turn and pinched again with 2 fingers to form a little point. They will be covered with red decorating sugar after glazing. Pears are an upsidedown strawberry in green.

6. Peas are made by rolling a one inch ball and dividing it in 2. One ball is then divided into 3 pieces and rolled into small balls. The other ball is flattened into a rose pedal like the cabbage, but should be oblong. Lay the 3 small balls in the rose petal and folded around like a taco pinching either end.

7. Corn is made similarly. Take one 1/2 inch ball of yellow and one of green. Make a corn cob out of the yellow. Make an oblong rose petal out of the green. Wrap the green around the yellow, pinching the ends. Using a fondant tool, make a crosshatch pattern resembling the rows of corn kernels.

8. Bananas are simply crescent shapes. A small brown line is added later during glazing using glazing mixed with cocoa.

Note: Candy pieces must dry to the point of not being tacky before they are glazed. This may take a day or 2 unless you are using a food dehydrator.

GLAZING

Make glaze by combining 1/4 cup light corn syrup with 1 tablespoon hot water. Mix well. Apply glaze to each piece of candy is using a brush. Set aside on rack. Once they stopped dripping roll in decorating sugar or cocoa. Mix red food coloring into a small amount of glaze. Use a small paint brush to put a blush on apples, peaches and pears. Mix cocoa with a small amount of glaze to put a brown stripe on bananas. Air dry on pans covered in waxed paper or put in dehydrator until not sticky. Put in candy papers. Place on sturdy paper plates and wrap in Saran to give as gifts.

NOTES

This process can take weeks without a dehydrator. The weather will have an effect on drying time.

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Marzipan

1 pound Commercial almond paste 
1/3 cup Light Corn Syrup 
1 teaspoon Vanilla double strength
1 1/4 cups Marshmallow cream 
6 cups Confectioners Sugar sifted
  Cocoa For glazing and decoration
  Red decorating sugar For glazing and decoration
1/4 cup Light corn syrup For glazing and decoration
1 tablespoon Hot water 
  EQUIPMENT 
  Food coloring Commercial
1-2 for each color Disposable aluminum pie plates or a more permanent option you don't mind getting stained
1 box Nitrile gloves Suggested but optional
  Food dehydrator Optional
  Fondant decorating kit Optional
  Box grater Optional
75+  Candy papers Optional
  Plastic stems and leaves for candy Available through candy making supply
  Whole clove buds For citrus fruit candy, optional
  Drying racks 
  Waxed paper To put under the drying racks
  Paint brushes Of many sizes for glazing
  Paper plates Strong
  Saran wrap

MIXING.   This is a 2 person job.
On a marble slab, enable top table or very large cutting board  combine almond paste, light corn syrup, vanilla and marshmallow cream. One person will mix this with their hands, squeezing and kneading until all ingredients are fully incorporated. The second person will work with a scraper the to lift the candy from the edges and return it back to the top of the pile. When it seems as if all the pieces of almond paste are fully incorporated and the candy seems smooth add the confection of sugar 1/2 cup at a time and knead until smooth. Texture will be like play-doh.
Divide the candy into as many portions as the number of colors you would like to use. Place them in the aluminum pie plates. Wear gloves or coloring will stain your hands. Add food coloring to each portion one at a time and mix well taking care not to transfer one color to another.
NOTE: The above steps can be done in a heavy duty mixer such as a Kitchen Aid by dividing the ingredients into equal portions and mixing small batches one at a time. 
FORMING  - be creative! Keep them all similarly sized. It is best to start with one inch balls. Put stems in right after forming.
1. Oranges, lemons and limes can be made to look pitted by rolling them gently over the small grate on the box grater. Insert a clove in one end for a stem. 
2. Cabbages are made by starting with a 1 inch ball. Divide this ball in 2. Roll one ball until it's smooth again. Divide the second ball into 3 smaller pieces. Roll each piece into a little ball. Flatten those pieces until they look like rose petals. Then wrap them around the first ball so they overlap each other.
3. Potatoes are made out of plain white candy with no food color added. Roll into an oblong ball. Using a toothpick poke holes all over the balls for eyes. They will be covered with cocoa after glazing to get the brown exterior.
4. Peaches are made by rolling a round ball and using one of the fondant tools to create a divot, making it look like a baby's bottom. A glaze "blush" will be added later. Plums are are made the same way out of dark purple candy and get no blush. Pumpkins have divots all around their sides.
5. Strawberries are made from red candy, rolled into a ball And then pinched at the bottom with 2 fingers and then turned 1/4 turn and pinched again with 2 fingers to form a little point. They will be covered with red decorating sugar after glazing. Pears are an upsidedown strawberry in green.
6. Peas are made by rolling a one inch ball and dividing it in 2. One ball is then divided into 3 pieces and rolled into small balls. The other ball is flattened into a rose pedal like the cabbage, but should be oblong. Lay the 3 small balls in the rose petal and folded around like a taco pinching either end.
7. Corn is made similarly. Take one 1/2 inch ball of yellow and one of green. Make  a corn cob out of the yellow. Make an oblong rose petal out of the green. Wrap the green around the yellow, pinching the ends. Using a fondant tool, make a crosshatch pattern resembling the rows of corn kernels.
8. Bananas are simply crescent shapes. A small brown line is added later during glazing using glazing mixed with cocoa.
Note: Candy pieces must dry to the point of not being tacky before they are glazed. This may take a day or 2 unless you are using a food dehydrator.
GLAZING
Make glaze by combining 1/4 cup light corn syrup with 1 tablespoon hot water. Mix well. Apply glaze to each piece of candy is using a brush. Set aside on rack. Once they stopped dripping  roll in decorating sugar or cocoa. Mix red food coloring into a small amount of glaze. Use a small paint brush to put a blush on apples, peaches and pears. Mix cocoa with a small amount of glaze to put a brown stripe on bananas. Air dry on pans covered in waxed paper or put in dehydrator until not sticky. Put in candy papers. Place on sturdy paper plates and wrap in Saran to give as gifts.

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Nutrition

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Serving Size: 1 Serving (26g)
Recipe Makes: 75 Servings

Calories: 74
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 1.3mg		0 %
Total Carbohydrate 18.7g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 18.7g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 74

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