Marzipan Candy Pumpkins

Make your own marzipan candies at home. Shape them into fun designs, color them, and use them for decorations, wedding favors, or as gifts!
↓ Recipe ↓ Video Print Recipe
Serves: 24 Pumpkins
close up of marzipan candy pumpkins on a white plate

Marzipan candy is made from a dough that consists of ground-up almonds, sugar, and flavoring. It is commonly shaped into fruits, vegetables, or other types of foods and has become increasingly popular as favors for weddings. Marzipan candy is fun to make and is only limited by your imagination!

close up of marzipan candy pumpkins on a white plate

Today I’m going to show you how to make some adorable marzipan pumpkins that I’m going to use as cake toppers for my pumpkin spice cake. You could package these up and gift them in a candy box or even use them as cupcake toppers. 

 

MARZIPAN CANDY INGREDIENTS

All you need to make marzipan candy is some finely ground almond flour, powdered sugar, corn syrup (or honey), and some flavoring. You can also grind your own flour using blanched almonds if you have a strong food processor although I find using almond flour to be much much easier and it results in a finer marzipan. 

marzipan candy ingredients

 

HOW TO MAKE MARZIPAN STEP-BY-STEP

Step 1 – 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).

almond flour and powdered sugar in the bowl of a stand mixer

Step 2 – 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.

closeup of hand holding marzipan dough

Finish kneading your marzipan on the counter with your butter until smooth. It should feel fairly stiff and a bit sticky.

marzipan recipe

Step 3 – 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 candy wrapped in plastic wrap

HOW TO MAKE MARZIPAN CANDY PUMPKINS

Today I’m making some cute marzipan candy pumpkins but you can make any shape really! Fruits, vegetables, tiny donuts, the options are limitless! All you need is a little food coloring (I like Americolor food coloring) and some edible dusts (I like TheSugarart dusts). 

For tools I’m just using some simple modeling tools but you could use the end of a paintbrush or a toothpick. 

Step 1 – Coloring the marzipan

Divide the marzipan and knead until smooth. I wanted about the same amount of colors for each of my pumpkins and then a small amount for the stems. If your marzipan is really sticky, use gloves and apply a little bit of vegetable shortening to your hands.

I  made white, ivory, dark orange, medium orange, yellow, light green, and brown, but you can make whatever colors you want.

How To Make The Colored Marzipan

  • Yellow –  add about 1/2 teaspoon of electric yellow and 1 drop of egg yellow to about 1 cup of uncolored marzipan and knead together.
  • Dark Orange –  add about 1/4 teaspoon of electric orange to 1/2 cup of the yellow marzipan and knead together. You don’t want to add straight orange to marzipan, so make sure to build the colors.
  • Medium Orange – add about 4 drops of electric orange to 1/2 cup of the yellow marzipan and knead together.
  • White – add 3 drops of bright white food coloring to 1/2 cup of uncolored marzipan.
  • Green – add 2-3 drops of electric yellow and 3-4 drops of leaf green to 1/2 cup of uncolored marzipan and knead together.
  • Brown – add 3-4 drops of chocolate brown food coloring to 1/4 cup of uncolored marzipan and knead together.
  • White – add 3-4 drops of white food coloring to 1/4 cup of uncolored marzipan and knead until smooth.

Step 2 – Be creative with the sizes of your pumpkins, I made small, medium, and large. For small pumpkins, use about 1/2 teaspoon of marzipan, for medium pumpkins use about 1 1/2 teaspoons, and for large pumpkins use about a tablespoon. Roll it into a ball.

orange marzipan candy ball held by pink gloved hands

Step 3 – Place the ball down on a table and use a ball tool or the end of a paintbrush to make a small indent at the top in the center.

orange marzipan candy ball with pink gloved hand holding modeling tool

Step 4 – Use a modeling tool or a toothpick to indent some lines, dragging the tool from the center indent to the bottom of the pumpkin. Clean off your modeling tool after a few indents, as it will start to get sticky.

marzipan candy pumpkin held by pink gloved hand and black modeling tool above

I like to then use my fingers to round out the ridges to make them look more realistic.

Step 5 – Take a tiny piece of the brown marzipan and roll it into a triangle shape. Place that onto the center indent at the top and use the end of your modeling tool or toothpick to push the base of the brown marzipan into the side ridges of the pumpkin. Snip off the very tip of the brown marzipan with scissors to make it look like a stem.

marzipan candy pumpkin with brown marzipan stem

Step 6 – Use a darker orange or red to dust in the lines of the pumpkin to add depth and interest to the marzipan candy design. 

dusting marzipan candy pumpkin with red petal dust

I used medium-dark chocolate petal dust for my white pumpkins and dark green dust for my green pumpkins. For other types of fruits and vegetables, you can also use food coloring and a fine paintbrush to add even more detailing. The surface of marzipan is not super smooth so whatever you make naturally looks very realistic. 

closeup of marzipan candy pumpkins on a cake

Marzipan candy does not need to be refrigerated unless you’re not going to use it for a while. Keep it sealed in a plastic bag or container for 6 weeks or freeze for 6 months or more. 

MARZIPAN CANDY TIPS FOR SUCCESS

  • Use finely ground almond flour for a finely textured marzipan or grind your own from blanched almonds
  • Let marzipan rest before your shape it into candy
  • You can flavor marzipan with different types of candy flavoring depending on the shapes you are making
  • You can add cocoa powder to marzipan to make it chocolate
  • You can use marzipan to cover your cakes in place of fondant
  • You can roll the marzipan into balls and dip it into tempered chocolate to make chocolate covered marzipan candies.

Related Recipes

Almond Paste Recipe

Marzipan Recipe

How To Temper Chocolate

Yule Log Recipe

Frangipane Pear Tart

Did You Make This Recipe?Leave a rating and tell me how it went!
close up of marzipan candy pumpkins on a white plate

Marzipan Candy Pumpkins

Make your own marzipan candies at home. Shape them into fun designs, color them, and use them for decorations, wedding favors, or as gifts!
5 from 1 vote
Print Rate
Prep Time: 15 mins
Serves: 24 Pumpkins
Calories: 38kcal

Ingredients

  • 5 ounces (142 g) fine almond flour I like bobs redmill
  • 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)
  • electric yellow, leaf green, bright white, egg yellow, ivory, chocolate brown, electric orange, red, Americolor soft gel paste food color
  • optional buttercup, cut kiwi, lemon, almond and poppy petal dust I get mine from the www.thesugarart.com

Equipment

  • Ball tool and sculpting tool, or the end of a paintbrush and a toothpick.
  • Scissors
  • Paint brush for dusting

Instructions

Making Marzipan Candy

  • 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 Candy Pumpkins

  • Follow my video tutorial for instructions.
    Knead the homemade or store-bought marzipan and divide into sections to color. If your marzipan is really sticky, use gloves and apply a little bit of vegetable shortening to your hands.
    I divided into 7 sections and made white, ivory, dark orange, medium orange, yellow, light green and brown, but you can make whatever colors you want.
    You can use fondant or modeling chocolate to make these pumpkins too, but marzipan is so fun and tastes great!
    For yellow, add about 1/2 teaspoon of electric yellow and 1 drop of egg yellow to about 1 cup of uncolored marzipan and knead together.
    For dark orange, add about 1/4 teaspoon of electric orange to 1/2 cup of the yellow marzipan and knead together. You don't want to add straight orange to marzipan, so make sure to build the colors.
    For medium orange, add about 4 drops of electric orange to 1/2 cup of the yellow marzipan and knead together.
    For white, add 3 drops of bright white food coloring to 1/2 cup of uncolored marzipan.
    For green, add 2-3 drops of electric yellow and 3-4 drops of leaf green to 1/2 cup of uncolored marzipan and knead together.
    For brown, add 3-4 drops of chocolate brown food coloring to 1/4 cup of uncolored marzipan and knead together.
  • Be creative with the sizes of your pumpkins, I made small, medium and large. For small pumpkins, use about 1/2 teaspoon of marzipan, for medium pumpkins use about 1 1/2 teaspoons, and for large pumpkins use about a tablespoon.
    Take the amount of marzipan you desire and roll it into a ball.
  • Place the pumpkin down on a table and using a ball tool or the end of a paintbrush, make a small indent at the top in the center.
  • Use a modeling tool or a toothpick to indent some lines, dragging the tool from the center indent to the bottom of the pumpkin. Clean off your modeling tool after a few indents, as it will start to get sticky.
    I like to then use my fingers to round out the ridges to make them look more realistic.
  • Take a tiny piece of the brown marzipan and roll it into a triangle shape. Place that onto the center indent at the top and use the end of your modeling tool or toothpick to push the base of the brown marzipan into the side ridges of the pumpkin. Snip off the very tip of the brown marzipan with scissors to make it look like a stem.
  • Optional: Use petal dust to add highlights to the pumpkins and make them look realistic. I like to mix and match my colors, and use a makeup brush or paintbrush to add color to the ridges and outsides of the pumpkins.
  • Store marzipan pumpkins in the refrigerator for up to 6 weeks.

Notes

Use finely ground almond meal for a finely textured marzipan or grind your own from blanched almonds
Let marzipan rest before your shape it into candy
You can flavor marzipan with different types of candy flavoring depending on the shapes you are making
You can add cocoa powder to marzipan to make it chocolate
 

Nutrition

Serving: 3pumpkins | Calories: 38kcal (2%) | Carbohydrates: 10g (3%) | Fat: 1g (2%) | Sodium: 2mg | Sugar: 10g (11%) | Calcium: 1mg