Print Recipe
5 from 1 vote

How to Make Homemade Marzipan Fruits

How to make homemade marzipan fruits made into adorable pears, apples and pumpkins, that are perfect for edible holiday gifts.
Prep Time5 mins
Molding and Painting30 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: marzipan, marzipan candy, marzipan fruits
Servings: 16 -18 marzipan fruits
Calories: 59kcal
Author: Samantha
Cost: $10

Ingredients

  • 1 7 ounce log of marzipan
  • Food coloring I used natural food coloring in red, yellow and green
  • Powdered sugar for dusting work surface
  • Cloves broken so just little stems are used
  • Dry bay leaves cut into small leaf shapes
  • Water for diluting food dye

Other tools:

  • Very small paint brush
  • Several small bowls
  • Disposable tablecloth or parchment paper for painting on

Instructions

  • First, add 2 tablespoons of water to 3 small bowls and add a few drops of each color dye to bowls until you get a light yellow, light green and mix the yellow and red for orange.
  • Then, divide your marzipan log into 3 equal pieces, each piece will be pear, apple or pumpkin.
  • Take one of the pieces and knead about 1/8 of the green dye until evenly colored (this will be for the apple), then knead the yellow to another piece for the pear and finally the orange for the pumpkin.
  • Dust some powdered sugar on your work surface and roll one of the pieces into a long log, you'll be this with the other 2 as well. Then divide the log into 6 equal pieces, each of these will be your little fruits.
  • For the pear, take one piece and use your hands to roll into a ball and taper at the end to shape a pear. Use the small paint brush to paint different colors on the pear. Add a small piece of clove for the stem
  • For the apple, roll it into a ball and stick a piece of clove in for the stem. You can also cut small pieces of bay leaf for the apples leaf. Use a paint brush to paint different colors of the apple.
  • For the pumpkin, roll it into a flatter ball with a flat bottom. Use the paintbrush handle to make the indents in the pumpkin and top it with a piece of clove for the stem.
  • Let them all dry on parchment lined baking sheet until ready to serve or give away.

Notes

Tutorial adapted from Hilah's Cooking
 

Nutrition

Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 33mg | Fiber: 1g | Sugar: 5g | Calcium: 7mg | Iron: 1mg