Marzipan Carrots
Ingredients
- 1-7 oz box Odense Marzipan
- Red food coloring paste* or gel Yellow food coloring paste* or gel
- Vegetable oil
- 10 parsley sprigs
- *Food coloring paste is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.
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These realistic looking carrots make the perfect garnish for carrot cake or muffins.
Time
40 minutes
Yield
30 mini carrots
Ingredients
- 1-7 oz box Odense Marzipan
- Red food coloring paste* or gel Yellow food coloring paste* or gel
- Vegetable oil
- 10 parsley sprigs
- *Food coloring paste is generally preferred over liquid, as it won't change the consistency of the Marzipan, as the liquid may.
Directions
- Make a well in the marzipan and add food coloring, about three parts yellow for every one part red.
- Knead in the coloring.
- Make 30 balls (larger balls for larger carrots).
- Roll each ball between palms into a carrot shape.
- With a toothpick make horizontal lines around carrot. Dip toothpick in oil if sticking to marzipan.
- With toothpick make a slight indentation in top for stem.
- Use parsley stems as carrot tops.
- Refrigerate in an airtight container for up to 3 weeks.
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