Marzipan to be stored for later use

Rub almonds into the fondant with a wooden spoon.

Put sugar and water in a pan and heat slowly until sugar is dissolved. Add the syrup and let come to a boil, without stirring, until it forms a hard ball when tested in cold water. Add the fondant-almond blend at once and stir until it begins to harden.

Turn out on marble slab and knead until smooth. Add flavoring and food coloring while warm.

This marzipan will keep well if wrapped in waxed paper and a clean, soft cloth and stored in an airtight can in your refrigerator or freezer.