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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 2 votes
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Prep Time: 15 mins
Total 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