While marzipan is typically considered to be an Italian treat, it can sometimes get imported into countries where it is not traditionally made. Some people have questions as to whether or not you are able to freeze this sweet almond paste!
In this article, we will talk about whether or not you can refrigerate or even freezer-mize your favorite marzipan bar pieces. More importantly, we will discuss how to easily bake with the leftover bits of marzipan!
Can You Refrigerate Or Freezer-Mize Marzipan?
We were unable to find any clear answers regarding whether or not marzipan is stable in temperature when stored either in the refrigerator or the freezer. This was very surprising to us since most things seem to agree that if product says it is edible then it probably is!
However, some recipes call for large quantities of marzipan so there may be more chance of it going bad due at least having the potential to solidify.
How to pick up marzipan
When buying marzipan, make sure it does not contain any liquid or sugar. These components can easily be melted down and re-melted so if the package says it is fresh then chances are it has already been opened!
Make sure your hands are clean as marzipan will take some time to work off of them!
Once you have picked it up make sure it does not get wet as this may cause it to break down and/or melt. If it does get wet try drying it out under a fan before storing it in an airtight container.
How to freeze marzipan
If you are ever in need of some quick gift ideas or want to save some money, then freezing marzipan is your best bet!
You can either do this before baking or after which way we discussed earlier. Baking it before will not work because it would break down while cooking. For the second option, just remember to let it thaw at room temperature.
To preserve the shape and texture more effectively, use the freezer-to-thawed method instead of the fresh-frozen one.
What does freezing marzipan do?
One of my favorite recipes for baking is karai bhajji, an Indian snack that is buttery soft cookies with dried fruits in them. They are so delicious and unique! Another ingredient used in making this cookie is marzipan, which is also very popularly eaten.
Marzipan is sometimes called nougat because it has the texture of oozy sweet almonds and honey. It can be made from either plain cream or chocolate glaze mixed into dried fruit such as pistachios, cranberries, and raisins.
Many people enjoy eating the whole pieces of marzipan like sweets, but some people only like to eat the skin or surface layer. This is why there are often thin sheets of marzipan you have to cut off to taste it.
Can I freeze marzipan?
You may have noticed that not every recipe calls for boiling or melting marzipan before using it. That’s because most people know how to use frozen foods!
Freezing solid food changes the shape and consistency of the food, so if you were to bake the cookies with melted marzipan, they would probably get burnt or break down too much.
Does it keep for long?
While most marzipans are considered liquid, some recipes require them to set in place. This can be done by either baking or boiling them, but unfortunately, they will likely melt down later!
Does this matter? Probably not very much, unless you’re trying to takeout a large amount of marzipan or want to know if it is still solid two weeks later when you buy it.
Freezing dried fruits and nuts is usually okay, as they may harden up slightly while frozen.
Do I need to defrost it?
One of my favorite recipes is Maple Dipped Zucchini Sticks or, as some people call them, zuke and dip sticks!
In fact, these zuke and dip sticks are so popular that you can actually make them and sell them online! My recipe for making marzipan (the sweet almond paste) does not contain any milk or water at all, which makes it perfect to freeze and thaw.
You do not have to refrigerate the marzipan before using it in the recipe, but if you do, then let it defrost slightly before mixing into the recipe.
Tips for freezing marzipan
The best way to freeze marzipan is in chunks or balls. This allows you to store it longer- term, and does not pose issues with thawing and altering of texture.
When baking with frozen pieces of marzipan, let them warm up slightly before putting into the recipe. That way, they will melt down some and combine better!
General tips when working with any kind of dried fruit or coconut include toasting the dry ingredients first to bring out their flavor, and then mixing them together while being careful to avoid overmixing.
Finally, be sure to cool your dough completely before wrapping in plastic wrap or using a container that can handle moisture. Otherwise, the sugar may waterlog the item which would affect its texture later on.
Can I use regular sugar instead of powdered?
While most dried fruits can be frozen, marzipans are different! They contain gelatin, which will probably melt when thawed. This is not good!
You should check whether your brand of marzipan uses powder or plain gelatine first, as one type may have melted down during freezing.
If you do find that it has broken down into liquid form, then unfortunately you must throw away the whole pack! No saving what’s in there!
We don’t recommend doing this unless you are very careful, as one little bit of melted gelatine could spoil the rest of the batch.
To prevent this, we suggest buying either plastic containers with lids or saran wrap to cover each individual piece while storing in the freezer.
What does the texture become?
While most sweet treats are designed to be heated, some people like to enjoy them in another way. These types of sweets can actually be frozen!
Certain ingredients such as dried fruits and nuts contain enough moisture that when mixed together and frozen, they will keep their shape and consistency.
Many brands pack their marzipans or other zenanas in containers with dry sugar which have a tendency to stick to the plastic. This is why it is important to only open the container once you have thawed the marzipan.
Removing the excess sugar before freezing helps prevent this! If there is no plastic available, then cover the container while freezing so the extra sugar doesn’t melt and cause sticking.