Ingredients:
8 Ounces Of Love 'N Bake Marzipan All Natural Almond Paste
2 Cups Of Confectioner's Gluten-Free Wheat-Free Powdered Cane Sugar
1/4 Cup Of Kettle Corn Popcorn Glaze
1 Teaspoon Of Apple Butter
1 Chefmaster 10 Piece Food Coloring Kit [Optional]
Information:
Serving Size 18
140 Calories Per Serving
4 Grams Of Fat
Cooking Directions:
The first step to this wonderful recipe, is to take out a large mixing bowl, and add in the almond paste. Make sure the paste is broken into small pieces. Next add in one cup of the confectioner's cane sugar, roll up your sleeves, and then manually mix up these ingredients using your clean bare hands. When you are done the paste will be crumbly and brittle. Next add in another 3/4 cup of the sugar, and the apple butter, and again manually mix and mash it up with your hands. Once you are done with that, add in the kettle corn popcorn glaze, and stir again until you have an even mixture. Now you will want to clean a portion of your counter, so that you have a nice sterile working surface. Once done, sprinkle the remaining sugar on there, and then knead the almond paste sugar dough until it's thick and smooth. This process should take about five minutes to complete. If you find that the dough seems too sticky, knead in additional sugar. Next wrap up your dough with plastic wrap, and set it into the refrigerator for about an hour. Your goal is to attain a modeling dough consistency out of it. Once your dough is ready, take out a rolling pin dusted with sugar, and roll out your dough to about a quarter inch thick. Cut it into desired shapes and sizes. If you want to color your marzipan, knead food coloring into individual pieces before shaping them. Store the finished marzipan in a sealed cookie jar at room temperature. Serve with a tall cold glass of Better Than Milk Vegan Beverage Rice Milk Mix.
