The Best Eggless Marzipan

Nothing screams Christmas more than some delicious homemade Marzipan. Today I am going to be sharing with you my tips and tricks for making Eggless Marzipan that gets ready in minutes. These will be the most delicious Holiday treats!

Ingredients

• 150 grams Raw Cashew Nuts

• 200 grams Sugar

• ½ cup less 2 tbsp Water

• 2 tbsp Rose Water

• 1 tsp Almond Essence

• 1 tsp Pure Vanilla Extract

• Pinch of Salt

  
  

Method

1. Soak the cashew nuts in room temperature water for 30 minutes. Wipe the soaked cashew nuts dry with a clean paper towel or a kitchen towel and add them to a blender. If there is any skin still on the cashew nuts this is the time you can take it off with ease.

2. Blend the nuts, sugar, rose water, and water in the mixer to a smooth paste. Empty into a heavy bottom pot. 

3. Cook on a medium heat.  It will begin to thicken after about 5-6 minutes of cooking. Add the almond essence, vanilla extract, and salt to the paste.  Continue to cook till it begins to leave the bottom of the pan, which should take another 5-6 minutes. 

4. To check if it is ready to take off the heat, drop a little marzipan mixture into ice-cold water and let it sit for 2 seconds.  If it forms into a dough without sticking to your fingers it’s time to take it off the heat. 

5. Using a spatula empty the hot marzipan paste onto a plate.  Stir it around to cool.  When it turns lukewarm, knead it to form a dough with clean hands.  

6. Divide into three or four portions, add different colours as desired, and mix it well.  Press a small portion into silicon molds to shape the marzipan or you can make it into desired shapes or fruits as you like.