Marzipan Apples

Makes about 6 apples

Green, yellow, and red gel-paste food coloring

4 ounce marzipan or almond paste

1/2 cup corn syrup

1/2 cup water

Black licorice (Twizzler Nibs work the best)

Corn starch

·         Sharp knife

·         One tray or sheet pan fitted with cooling rack

·         Small bowl

·         Paper towel

·         Plastic or finished wood cutting board

·         Tablespoon

·         Small saucepan

·         Pastry Brush

·         Skewer

1.       Add 6 drops of green and 2 or 3 drops of yellow gel paste to the marzipan.  Knead to incorporate. Add more dye as needed to achieve granny smith green.  Don’t over knead; you want some swirls of color to remain in the marzipan.

2.       Dust cutting board with cornstarch.  On the cutting board, roll marzipan into tablespoon-sized balls. Next shape the balls into an apple’s form placing your thumb and ring ringer on opposite sides of the ball.  Turn the ball as you press with both fingers, to shape the ball into an apple. While doing this, use your index finger to make a slight dimple onto top, where the stem will be.  With a skewer, make a hole down the center of the dimple, on top of the apple.  Take care, not to go too far into each apple.

3.       To make a glaze, add corn syrup and water into small saucepan and bring mixture to a boil.  Place about a half of the glaze into a small bow with one drop red dye and 2 drops yellow dye.  Adjust as needed to achieve a light peach color.  Take apple and dip a couple random areas into the glaze.  Then, wipe the glaze off the apple using the paper towel.  Return apple to tray.  Repeat with other apples.  Work quickly.  

4.       Using the pastry brush, apply reserved clear glaze onto the apples. Cut licorice into small stem-like pieces about 1/8 to 1/4 long each.  Place licorice stem into apple. Repeat. Let apples dry completely before use.  Store apples for up to one month in fridge.