Delicious dessert marzipan can be prepared in a variety of ways. But how should it be stored properly?
Can marzipan be frozen? Yes. To extend the shelf life of marzipan, it can be frozen. If you follow all the advised storage best practices, this treat has a nearly limitless shelf life when frozen even though it is already shelf-stable at room temperature. Learn more about marzipan, how to preserve it, and how to extend its shelf life by reading the information below!
What Is Marzipan?
Marzipan is a sweet, malleable paste created by mixing ground almonds, honey, and sugar. This delicious dessert has its roots in Eastern Europe, when the Turks brought it to the masses. It is also known as “sugar dough.” Candy artists can choose from a wide selection of marzipan flavors and colors to create delicious works of art. In addition to the standard long logs, this dough is also supplied in brick form and can be molded into a variety of other shapes.
The fact that marzipan may last a long time without being refrigerated is probably its best quality. Typically, a dough containing sugar, honey, and ground almonds will keep for 1 month at room temperature and up to 6 months in the refrigerator.
Due to its low moisture content, high sugar content, and trace amounts of honey, marzipan has a very long storage life. Inhibiting the growth of harmful germs, honey, sugar, and a lack of moisture aid in the natural preservation of marzipan. However, this doesn’t mean marzipan never spoils.
How To Store Marzipan
Homemade marzipan can spoil after approximately one month at room temperature if it is not eventually consumed or refrigerated. When we say something can “go bad,” we primarily imply that it can oxidize when exposed to air and harden when over-dried. In other words, the longer marzipan is preserved, the less flavorful and high-quality it becomes.
A dough that has been kept for about a month will have a considerably more subtle flavor and texture than fresh marzipan. Let’s look at some storing techniques to extend the shelf life of homemade marzipan as much as possible!
Because no one can resist marzipan, most people just leave it in their cupboard rather than putting it in the fridge or freezer.
Rarely is this goodie kept on hand for more than a few days.
However, if you decide to chill it or freeze it, you can encounter the following issues:
Marzipan can dry out and become very hard and challenging to deal with over time.
If marzipan is not stored properly, it may lose its unique flavor and texture.
The marzipan is typically wrapped in cling wrap to address the first issue.
The marzipan is prevented from overdrying with cling wrap, which traps moisture. However, even with this barrier in place, air and moisture can still escape from the marzipan, especially if it is not well wrapped or has tiny gaps on the sides.
This is therefore not really a solution even though it is a great technique to slow down the drying process.
A few best practices are necessary for the second issue. Always keep the marzipan away from the refrigerator door while storing it.
As it will frequently be exposed to greater temperatures when you open the refrigerator, particularly during the summer, the refrigerator door is likely to undergo the most temperature variation.
In chilly, dry areas, marzipan maintains its original flavor and freshness. For this reason, we advise that you carefully wrap the marzipan in cling wrap before placing it in the rear (or coldest) section of your refrigerator.
You can further store marzipan in an airtight container for added security and protection. This will prevent the almonds from oxidizing and maintain the dough’s original flavor and texture.
For the greatest flavor, consume the marzipan within a month to two, and always check the dough for spoiling before consuming marzipan that is much older.
The dough can be kept around for a long time by freezing marzipan. How many? Well, as long as it continues to be stored properly, frozen marzipan can essentially stay edible indefinitely. Following are some instructions for freezing marzipan:
After making the marzipan, wrap it up tightly in cling wrap and let it cool for at least two to three hours at room temperature.
The marzipan should not be packed too loosely otherwise it may not freeze properly or maintain its distinctive log-like shape.
Store the marzipan at 0°F in the back of the freezer once it has cooled. For optimum results, don’t disturb the marzipan while it’s being stored.
For increased security, you can also keep the marzipan in an airtight, freezer-safe container.
Simply place the marzipan in the refrigerator at 40°F and let it defrost naturally overnight.
REMOVE frozen dough from the microwave!
Marzipan may survive 1-3 years if stored properly! But please remember that oxidation will eventually cause the dough’s quality to decline.
As a result, although while the marzipan would not technically “go bad,” it will probably not taste great and become more harder to deal with as it dries owing to a lack of moisture.
Things To Consider
After discussing the best way to store normal marzipan, let’s discuss some variables that may have an impact on how you should keep your marzipan. embellished marzipan Marzipan can be covered in whipping cream or jam, or it might be covered in chocolate. This delectable dough can be topped in a variety of ways, but each topping could need a different technique to storing.
You won’t need to bother about storing the marzipan differently for the majority of high-sugar toppings. When using marzipan with perishable components like milk or other dairy-based toppings, you must either eat it right away or preserve it in the refrigerator or freezer.
The best course of action would be to keep the remaining dough in an airtight container and use a small amount of marzipan for the toppings. For the greatest quality, refrigerate any remaining dough if you don’t intend to use it all and make sure to eat it within a few days.
Since commercial marzipan is sometimes sweeter and occasionally contains preservatives, it is known to last longer.
Honey, a naturally occurring preservative, is already present in candy dough.
The majority of homemade types, which tend to be healthier, might not be too sweet, which is another thing that prevents the dough from going bad.
Keep in mind that the dough will be more resistant to bacterial development the larger the quantity of sugar it contains.
This occurs as a result of the sugar’s ability to remove extra moisture from cells through osmosis, which dehydrates the cells and creates an environment that prevents the formation of dangerous germs.
The majority of store-bought marzipans will be exceptionally shelf stable due to a combination of preservatives, honey, and high sugar content.
The average shelf life of marzipan is 6 months if it is kept unopened and at room temperature.
The marzipan will still be able to withstand bacterial development for months if you do open the container and use it, but it will need to be refrigerated to prevent oxidation.
Commercial marzipan should be kept in an airtight container for the best storage results.
If you can avoid the impulse to consume the marzipan right away, store the jar in a cold, dry location in your pantry and enjoy it over the next few months!
Marzipan is a delicacy that can withstand bacterial development and is naturally shelf-stable, but it still needs to be stored properly to maintain its quality. Here are some questions linked to marzipan now that you are aware of how to store and freeze it.
Can you eat 3-year-old marzipan?
The main question you need to consider is if it’s worth it. If the marzipan was preserved properly and has a high sugar content, you might be able to consume old marzipan without worrying about its safety.
Marzipan is a quick and easy delicacy that can be made in a matter of minutes. There is no reason to consume marzipan that is three years old other than out of curiosity (or thriftiness). The fresh marzipan from the supermarket or homemade versions are preferable.
Does marzipan contain eggs?
Yes. Although marzipan can be created without eggs, egg whites can also be used to make several store-bought and homemade types. The egg whites give the marzipan a fluffier texture and a smoother mouthfeel.
The fact that the dough is typically dry, contains honey, and has a high sugar content, which prevents it from going bad, accounts for why it doesn’t threaten the marzipan. When working with homemade and less sweet marzipan, you should always be on the lookout for indicators of deterioration.