Best Petite Marzipan Carrots Recipes

Petite Marzipan Carrots image

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 4

1 ounce marzipan
Orange and red gel-paste food coloring
Unsweetened cocoa powder, for decorating
Small fresh carrot fronds, rinsed and dried well

Steps:

Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots.
Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.

Petite Marzipan Carrots image

Provided by @MakeItYours

Number Of Ingredients 4

1 ounce marzipan
Orange and red gel-paste food coloring ($1.09 per 3/4 oz., by AmeriColor, from Sugarcraft)
Unsweetened cocoa powder, for decorating
Small fresh carrot fronds, rinsed and dried well

Steps:

Step 1
Tint marzipan with orange and red food coloring, a drop at a time, to reach desired color. Divide into 12 pieces. (Cover with plastic wrap when not using.) Shape each piece into a ball, then roll into logs, tapering 1 end, to resemble carrots (pictured, above).
Step 2
Dip a paring knife into cocoa powder. Make tiny indentations in each carrot with cocoa-dusted knife to evoke the vegetable's texture. Carrots will keep, covered, for up to 1 week. Push fronds into top of each carrot before serving.