Easy Marzipan Recipe

How to make easy marzipan with only 4 ingredients! Perfect for shaping into candies or for covering a cake
marzipan recipe

Super easy marzipan recipe needs only four ingredients and 5 minutes

All you need to make this marzipan recipe is sugar, corn syrup (or honey) and finely ground flour. You can grind your own almond flour with a food processor or buy it. Sometimes flavors like rosewater, almond extract or vanilla are also added. Marzipan can be colored and shaped into sweets that look like fruits or vegetables or even to cover a cake. It’s commonly used in the UK, Italy, and Germany and is quite tasty.

close up of homemade marzipan recipe

What is marzipan for?

Marzipan is most commonly used as a filling for marzipan candies, for coloring and shaping into fun designs or for covering cakes like fruit cake. It is similar to almond paste but contains more sugar so it’s sweeter.  Marzipan is similar to fondant in that it can be shaped, colored and used for covering cakes but fondant is more elastic and doesn’t contain any almonds.

If I had to compare marzipan to anything, it’s really like good tasting playdough. It’s not as smooth as modeling chocolate or fondant and kind of tears and breaks if you try to stretch it.

marzipan used for making marzipan candies

Do you have a marzipan recipe without egg whites?

This marzipan recipe does not have egg whites. Egg white is traditionally used to make marzipan but I prefer corn syrup or honey as the binder. The shelf life of the marzipan is longer and there is no risk of eating raw egg white. If you prefer to use egg white, replace half the corn syrup with pasteurized egg white. If you use honey keep in mind that your marzipan will have a slight honey flavor.

What’s the difference between marzipan and almond paste?

Although very similar (both made with almonds and sugar) marzipan and almond paste are different. Almond paste is not very sweet and typically not flavored. Marzipan is very fine in texture, sweeter and firmer than almond paste so it can hold its shape. Almond paste is more commonly used as filling in pastries like frangipane tarts and bear claws.

What ingredients do you need to make your own marzipan?

  • Finely ground blanched almonds (or finely ground almond flour). It’s more cost-effective to grind your own.
  • Powdered sugar – Adds sweetness without adding grit because it’s powdered
  • Extract – almond, vanilla or rose water is commonly used to add flavor but it totally optional.
  • Corn syrup or Honey – Used as a binder to hold the almond mixture together.

marzipan recipe

Tips for making this marzipan recipe

The main reason for buying pre-made marzipan is that the paste is super fine and smooth but you can definitely make your own. After all, people have been making marzipan long before things like food processors existed.

  1. If you’re going to make your own almond flour, use blanched almonds without the skin so that your flour is nice and pale.
  2. Grind your blanched almonds in a food processor by pulsing in bursts. Sift your almonds through a strainer to remove any large bits of almond. Return the larger pieces to the food processor to grind up again. Repeat the process until you have enough finely ground almond flour.
  3. Let your marzipan rest overnight before you handle it.

How do you use marzipan?

Marzipan is really easy to use! You can shape with your hands or with modeling tools. You can color it with food coloring or you can dust it with food powders. The great thing about marzipan is that the base color is ivory so the things you make have a more realistic look to them like this marzipan pear I am making. You can see the little specks of almond skin from the almond flour and the texture makes the pear look really real.

making marzipan pear candy

  • To color the marzipan dark brown, I just added a bit of cocoa powder to the marzipan. You could also color with food coloring if you wanted to.
  • To keep the marzipan from sticking to my hands, I put some butter on my fingertips and kneaded it through the marzipan until it wasn’t sticky anymore.
  • You can also cover your cakes with marzipan which is an excellent alternative to fondant. Keep in mind that marzipan is not as stretchy as fondant but it tastes really good.

Looking for more recipes? Check these out!

Almond Paste Recipe

Modeling Chocolate Recipe

Marshmallow Fondant Recipe

Almond Sable Recipe

Fool-proof French Macaron Recipe

Joconde Recipe

Did You Make This Recipe?Leave a rating and tell me how it went!
marzipan recipe

Easy Marzipan Recipe

How to make easy marzipan with only 4 ingredients! Perfect for shaping into candies or for covering a cake
5 from 36 votes
Print Rate Never Miss A Cake
Prep Time: 5 mins
Cook Time: 5 mins
Serves: 14 ounces
Calories: 65kcal

Ingredients

  • 5 ounces (142 g) fine almond flour
  • 6 ounces (170 g) powdered sugar
  • 1 teaspoon almond extract or vanilla or rose water
  • 3 ounces (85 g) corn syrup
  • 1 Tablespoon butter (optional for kneading)

Instructions

  • Place almond flour and sugar in the bowl of your stand mixer with the paddle attachment (or you can mix by hand with a spatula).
  • Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together. If your marzipan seems dry, add in another teaspoon of corn syrup and keep blending.
    Finish kneading your marzipan on the counter with your butter until smooth. It should feel fairly stiff and a bit sticky.
  • Wrap the marzipan up in plastic wrap and seal in a ziplock bag. Refrigerate for an hour or so until it's cool enough to handle. Keeps in the fridge for 6 weeks or freeze for 6 months or more.
  • Marzipan can easily be colored with food coloring, cocoa powder or dusted with food dusts

Nutrition

Serving: 1ounce | Calories: 65kcal (3%) | Carbohydrates: 17g (6%) | Fat: 1g (2%) | Sodium: 4mg | Sugar: 17g (19%) | Calcium: 1mg
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31 comments on “Marzipan Recipe

  1. Looks very easy and somewhat redeemable using honey instead of corn syrup. SOME QUESTIONS:
    – the info states this yields 14 ounces; how much marzipan does this recipe make with regard to covering a cake a la fondant style?
    – since it tears easier than fondant, should marzipan always be rolled out thicker than fondant would typically be rolled?
    – should it come to room temperature before attempting to roll out or best to start rolling it out fairly chilled?

    As always, much appreciated!!!

    1. If you can imagine how much about 1 pound of fondant looks like, thats about how much marzipan this makes. It does not have much stretch at all so the cake should not be very tall and the corners will be rounded. You can work with it chilled.

  2. 5 stars
    This recipe tastes, looks, and feels so good I highly recommended

  3. 5 stars
    Hi, I absolutely love this recipe it’s the best marzipan recipe I’ve ever tried. I just have one question, how do I prevent it from cracking? It worked fine when I used it as a lid for a cake – but when I tried to make figures, they started cracking. Can I do anything to prevent this?

  4. I made this to put inside chocolate candies. It was divine inside a dark chocolate heart shell! I made one mistake, though- it seemed like 1 teaspoon of rosewater would not be enough, so I put in 3. It smelled and so strongly of roses, it was like drinking perfume! I added some almond extract to bring the almond taste back, and added more almond flour to account for the extra moisture. After sitting in the fridge overnight the flavors balanced out and it was delicious.

    BTW I really appreciate that the recipe does not use eggs. My daughter is vegan, and she was able to enjoy the chocolates along with the rest of the family. (-:

  5. 5 stars
    This recipe worked perfect! Thank you so much, I had no idea it was so easy to make Marzipan 😀

  6. 5 stars
    I used this recipe and made pumpkins and vines to decorate the top of a cake. It worked great, and the cake turned out really cute. I plan to use the leftovers to make chocolate covered candies. Thank you for the recipe!

  7. I can’t wait to try this! This Halloween I’m dressing as Professor Pomona Sprout and I’m making little flower pots of Mandrake marzipan. I hope it turns out as I think it will!

  8. Hello Liz,
    Does golden syrup or honey work instead of corn syrup?
    Thank you

  9. 5 stars
    Just used it today. Super easy, great texture! Will definitely be my go to marzipan recipe!

  10. Can you use any honey instead of corn syrup

  11. Will this marzipan eventually dry and be stable at room temp? I was thinking of using it to make decorations for a gingerbread house. Do you think it would work in that application?

    1. Hi! It will dry out somewhat, however, it’s not stable at room temperature. It can be kept in the fridge for up to 6 weeks.

  12. 5 stars
    Can you put marzipan decorations on cream cheese frosting? Thank you!

  13. You say keep it in the fridge for up to 6 weeks, but what happens once you have used it on a cake and then covered it in fondant icing. How long will it last at room temperature on the cake?

  14. Hi! Is it possible to replace the corn syrup with liquid glucose?
    Thanks!

  15. Not sure how the butter is to be used in this recipe. Do I melt it and incorporate it into the dough or cut it in cubes? I’m a first timer with making this.

  16. 5 stars
    Delicious!! I’ve made marzipan with three different recipes that I found online. I’m allergic to eggs, so that narrowed my choices. Your recipe is the best!! Thank you!

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