Marzipan

Directions

• On 1st speed, in a stainless 20 qt. bowl with a paddle, blend together the almond paste
  and 1st confectioners’ sugar until no lumps remain.
• Add fondant, glucose and brandy. Mix on 1st speed only until marzipan is smooth.
• Add the second confectioners’ sugar and mix until blended.
• Store airtight in refrigerator or at room temperature in double bags.
• Use approximately 1 lb. 4 oz. to completely cover a 10″ cake. Some will need to be
  trimmed away after the cake is covered.