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2 pounds


8 ounces almond paste
1/4 cup light corn syrup
1/3 cup marshmallow creme
1 pound confectioners’ sugar (powdered) sugar


In a bowl, finely crumble almond paste. Add corn syrup and blend well with a wooden spoon. Stir in marshmallow creme. Stir in confectioners’ sugar until stiff. Knead in remaining confectioners’ sugar. Continued kneading until smooth. Seal in plastic bag until ready to use. Tint dough using icing color paste as needed.

Marzipan glaze can be used to coat the completed design (fruit, vegetables, figurines, etc.) if a shiny surface is desired.

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