Marzipan

• 110 g granulated sugar
• 62 ml water
• 175 g

Put the sugar and water in a deep saucepan over a medium heat, stirring to dissolve the sugar. Bring to the boil, then cover the pan for 2 minutes to steam any sugar from the saucepan sides. Remove the cover and boil rapidly just to the thread stage (106°C–113°C (223°F–235°F) on a candy thermometer).

Remove the pan from the heat. Stir the syrup for a second or two, until cloudy. Stir in