seem more intense. Gelatin is degraded in
high heat, so a concentrated solution is added
to the sugar syrup after it has been cooked and
mostly cooled. These candies are relatively
moist, being about 15% water.
Marzipan Marzipan is essentially a paste of
sugar and almonds, has been made in the
Middle East and Mediterranean region for
centuries, and is especially prized as a
sculptural material; it’s shaped and colored to
resemble fruits and vegetables, animals,
people, and many other objects. The solid
phase in nut pastes like marzipan is provided
by finely granulated sugar and the particles of
nut proteins and carbohydrates. It can be made
by cooking almonds and syrup together and
then cooling and crystallizing the mixture; or
ground almonds can be mixed with a premade
fondant and powdered sugar. Egg white or
gelatin is sometimes added to improve the
binding.