Marzipan Candy Recipe

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Making marzipan candy is easy with this simple recipe, which uses just four easy-to-find ingredients.

Marzipan is a simple, German confection that is a perfect treat for almost any holiday. You can enjoy it as is, or coat it in chocolate. Either way, it’s delicious! It’s also popular in Italy, Spain and some areas of Latin America. But it’s mostly a confection found in Europe.

What Is Marzipan?

While there are different marzipan recipes with different ingredients, in general, marzipan is a simple confection made from almonds. Some recipes call for almond paste, while others (like this one), use almonds.

Almond paste has a lot of processed sugar, which is why this recipe sidesteps the use of it. But I promise it doesn’t hurt the final product at all. This marzipan tastes just like the more processed version.

Some marzipan is made with rose water, most is made with corn syrup.

It is often molded into small food-related miniatures such as small oranges, pears, strawberries, lemons, limes, or even little marzipan carrots. Tiny marzipan baskets are common at Easter while it’s often found molded into pigs for good luck at Christmas. 

What Is Marzipan Similar To?

While the two are very different, marzipan can be compared in some ways to fondant. It’s moldable, has a pliable texture, and is sweet.

What Does Marzipan Candy Taste Like?

Marzipan tastes like almonds and sugar because that’s what it is. The strength of almond flavor varies depending on the recipe, but that is always the dominant flavor.

Marzipan Vs. Almond Paste – What’s The Difference?

While they have a similar consistency, marzipan has more sugar added to it. This makes it more moldable and pliable. It also gives it a smoother texture. Almond paste tends to be a bit more dense and coarse.

Low Carb Marzipan

If you eat Keto or low-carb, you can use a powdered, low-carb sweetener to make these as a perfect, low-carb dessert or treat.

Marzipan Candy Tips

This is very much like making peanut butter, only you add enough of the other ingredients to make it into a workable “dough”. That said, you still don’t want to over-process this. You aren’t actually making almond butter.

If you don’t want to blend the almonds yourself, you can use fine-ground almond flour. Most almond flour is made from blanched almonds anyway, so using it just cuts down on work for you. That said, this recipe starts with almonds. Not to make more work for you, but to take you through the process from start to finish.

Is Marzipan Vegan?

While recipes will vary, most marzipan is naturally vegan. Though, to avoid cross-contamination, it’s best to purchase marzipan that is labeled as such, if you’re going to buy it. This particular recipe is vegan.

Is Marzipan Gluten-Free?

While some marzipan found in grocery stores may not be gluten-free, making it yourself pretty much guarantees it. Especially with this recipe.

Is Marzipan Dairy-Free?

Yes! Unless you coat it in milk chocolate, it’s naturally dairy-free. Particularly this recipe.

Marzipan Hearts

Marzipan is very moldable stuff. You can use just about any mold you wish to create any shape, for any occasion. I made these for Valentine’s day, so I made mine into hearts. You can find the mold I used below. I got mine from Amazon.

Marzipan Candy Ingredients

1 cup blanched almonds – while you can blanch them yourselves, it’s easier just to purchase them that way.

⅓ cup powdered Sucanat – powdered coconut sugar works too.

1 tsp. almond extract – If you prefer a milder almond flavor, you can start with half a teaspoon instead.

½ tsp. water – at a time for consistency.

How To Make Marzipan Candy

Using a food processor, process your blanched almonds into almond flour. 

Add the sweetener to the processor as well and continue blending.

Pour in the almond extract and blend for 1 minute.

At this point, your dough should be sticky and hold together if you press it into a mold. If for some reason it’s more crumbly or not sticky, blend in a ½ tsp. of water at a time until the dough will hold together and compress easily into a mold.

If you accidentally add too much water, simply blend in a few more almonds (about 1 tbsp. at a time) until you get a good consistency. It should be sticky, but not impossible to work with.

Set the mold on a cookie sheet to keep it steady and place the whole thing in the freezer for an hour or two.

Press the marzipan out of the molds onto the cold cookie sheet.

If you want to dip these in chocolate, now would be the time to do that. Otherwise, simply wrap them in pretty foil paper for your sweetheart!

Store in the fridge for up to 2 weeks.

Keeps in the freezer for up to 3 months.

How To Store Marzipan

Keep this in an airtight container and store these in the fridge for up to 1 week.

Can You Freeze Marzipan Candy?

You can! Marzipan freezes quite well for up to 6 months.

How To Decorate Marzipan Candies

  • You can melt some dark chocolate and use it to coat the candies.
  • Use natural food coloring to color these for different occasions.
  • Wrap the individual candies in colored foil candy wrappers.

Need A Candy Mold?

I’ve used molds just like these and they work great!

And if you are wondering about blanching your own almonds, check out the video below to see how it’s done. It’s super easy!!

Click for more detailed instructions on how to blanch almonds.

More Healthy Treats

Marzipan Candy Recipe

Copyright Information For The Gracious Pantry
Clean Eating Marzipan Candy Recipe

Marzipan Candy

This delicious candy can be enjoyed any time of year for any special occasion. Just buy whatever mold fits the occasion!
Print Pin Rate
Course: Dessert
Cuisine: American, German
Prep Time: 1 hour 15 minutes
Total Time: 1 hour 15 minutes
Servings: 1 batch
Calories: 1017kcal
Author: The Gracious Pantry

CLICK TO WATCH THIS RECIPE IN ACTION!

Equipment

  • 1 candy mold (any shape you want)

Ingredients

  • 1 cup blanched almonds
  • cup powdered Sucanat (powdered coconut sugar works too)
  • 1 tsp. almond extract
  • ½ tsp. water (at a time for consistency

Instructions

  • Using a food processor, process your blanched almonds into almond flour. 
  • Add the sweetener to the processor as well and continue blending.
  • Pour in the almond extract and blend for 1 minute.
  • At this point, your dough should be sticky and hold together if you press it into a mold. If for some reason it's more crumbly or not sticky, blend in a ½ tsp. of water at a time until the dough will hold together and compress easily into a mold.
  • If you accidentally add too much water, simply blend in a few more almonds (about 1 tbsp. at a time) until you get a good consistency. It should be sticky, but not impossible to work with.
  • Set the mold on a cookie sheet to keep it steady and place the whole thing in the freezer for an hour or two.
  • Press the marzipan out of the molds onto the cold cookie sheet.
  • If you want to dip these in chocolate, now would be the time to do that. Otherwise, simply wrap them in pretty foil paper for your sweetheart!
  • Store in the fridge for up to 2 weeks.
  • Keeps in the freezer for up to 3 months.

Notes

Please note that the nutrition data is for the entire batch. Yield will vary by the size of the molds you use, so divide this data by the number of marzipan candies you end up with.

Nutrition

Serving: 1batch | Calories: 1017kcal | Carbohydrates: 90g | Protein: 26g | Fat: 65g | Saturated Fat: 4g | Sodium: 26mg | Potassium: 823mg | Fiber: 12g | Sugar: 72g | Calcium: 295mg | Iron: 4.4mg

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