Marzipan Carrots

This recipe makes a large amount of marzipan.  You can store it in sealed plastic bags or a plastic container.  Make sure it is air tight or it will dry out fairly quickly!  It is a bit time consuming to make but it is really fun to create with!

2 cups sugar
1/8 teaspoon cream of tartar
4 cups almonds
2 large egg whites
powdered sugar

Place almonds into large food processor (this can also be done in two batches), process for 1-2 minutes until almonds are very finely ground.  Set aside.

Place sugar and 2/3 cup water in a medium saucepan over medium heat.  Stir the mixture until the sugar dissolves.  Add in the cream of tartar and bring to a boil.  Cover and allow to boil for 3 minutes.

Uncover and attach a candy thermometer to the side of the pan.  Continue boiling until mixture reaches 240 degrees. 

While mixture is boiling prepare a large bowl of very cold water.  You can also fill the sink instead if you do not have a large enough bowl. 

When mixture is at 240 degrees place saucepan in the cold water and stir until mixture becomes thick and creamy.  It will take on a slight opaque look when it is ready.

Remove from water.  Stir in almonds and egg whites.  Place back onto stove over low heat and stir until mixture is thick.

*If you let the mixture sit to long before adding in the almonds and egg whites the sugar will start to harden.  Just let it sit over the heat a little bit longer after adding the almonds and whites, it will come together!

Dust a large work area with powdered sugar.  Pour the mixture out onto the sugar.  Coat hands with powdered sugar and begin to knead the marzipan.  If is it too hot to handle you can use a rubber spatula to help knead it at first. 

Knead until the mixture holds together, adding more powdered sugar as needed.  Form into a ball and place into an air tight container.

To Color the Marzipan:

Take the amount that you wish to color and form it into a ball.  Cut the ball in half and spread the inside with desired amount and color of gel food coloring.  Place halves back together.  Using food safe gloves or plastic baggies cover your hands and massage the ball until it is completely colored. 

To Make Marzipan Carrots:

You will need to color the marzipan orange and green.  After coloring, scoop out balls using a 1/2 teaspoon measuring spoon (or larger depending on preference).  Form into small logs.  After forming the log keep the top in tact but rolling downward with your hands to make the carrot thinner and thinner as you get to the bottom. 

Using a tooth pick poke the top of the carrot and move the toothpick around in a circular motion to create a hole big enough to fit the stem in.  (Sorry for the blurry picture!!)

Roll out about a tablespoon of the green marzipan into a long skinny snake.  Cut into 1/4-1/2 inch pieces.  Roll each piece so that it has a pointy top.  Press three of the pieces together for each carrot.  Fit the stem into the carrot and press to close the hole around the stem.   

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