[Sca-cooks] Marzipan question

[Robin Carroll-Mann]

Advice from the confectionary mavens, please!

I am making some molded marzipan items for Coronation, which is (gulp!) 
three and a half weeks away.  The marzipan is homemade from equal parts 
almond and sugar.  I intend to dry the pieces in a low oven.

What is the best way to store the dried candies so that they will be at their 
best for the event?  An air-tight container goes without saying, but should 
they be refrigerated or frozen?


Brighid ni Chiarain *** mka Robin Carroll-Mann
Barony of Settmour Swamp, East Kingdom
rcmann4 at earthlink.net