[Sca-cooks] Re: Sca-cooks digest, Vol 1 #679 - 16 msgs

[Elaine Koogler]

I actually froze some of the marzipan I purchased from Bakers Catalogue...and,
when thawed, did not seem the worse for wear.  It was sealed very tightly to
avoid freezer burn.

Kiri

Susan Laing wrote:

> >It's nice to see you are excited.  Shall I reproduce the Marzipan
> > >codpiece?
> >Just kidd*ing.
>
> LOL! - My mind is boggling madly at this <boggle..boggle..>
>
> >The almond paste I buy in 7 pound cans contains pureed almonds, >almond oit
> >and some sugar.  To this I mix in 7 pounds of powdered >sugar.
>
> Okay - pre-processed paste - gotcha!
>
> And the brand name is?
>
> >The end result is laughable.
>
> What until I have a go at it - and then it *will* be laughable :-p
>
> BTW - I understand that you need to store the marzipan so it doesn't go
> hard.  Is it like some of the Candy recipes I've read that you need to store
> it with Silica Gel to keep out the moisture, or is a well-sealed container
> stored in a cool, dry place sufficient??
>
> Mari
>
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