The truth is that sometimes I just don’t have time to go for the gold and make my own marzipan from scratch (i.e. from almonds). However there’s still value in doing it yourself, even if your base ingredient is store-bought almond paste. It just tastes better. All you need to do is combine an 8-ounce can of almond paste with 7 ounces (1 3/4 cups) of powdered sugar in the bowl of a stand mixer fitted with the paddle.
Beat that on medium for about three minutes until it’s got a crumb-like consistency, then add two tablespoons corn syrup. An egg white is the traditional moistener, but people worry about uncooked egg whites these days. It’s my opinion that no microbe could survive all this sugar, but use caution if you are inclined that way.
Knead all that together on medium-low until it comes together as a paste.
Turn it out on a board lightly dusted with powdered sugar and knead it a bit by hand.
Roll it into a log, wrap it and you’re done!
It’ll keep for about a week unrefrigerated, after which it will start to dry out. You can also freeze it for months if you like!