Marzipan is often molded into elaborate shapes such as fruits, flowers, and animals. Humble disks, balls, and logs of flavored marzipan are just as delicious—especially when dipped in chocolate. Modeling marzipan into various forms either with your hands or in molds is great fun. Paint molded forms with liquid food coloring, if desired.

Combine in a food processor:

Process until the nuts are very finely ground. Leave the nuts in the processor. Combine in a large heavy saucepan:

Stir over medium heat with a wooden spoon until the sugar is dissolved. Wash down the sides of the pan with a pastry brush dipped in warm water. Increase the heat to medium-high and cook, without stirring, until it reaches 245°F, the firm-ball stage.

Remove from the heat, turn on the food processor, and immediately pour in the sugar syrup. Grind to a fine paste, then add:

Pulse to blend, then transfer the paste to a medium bowl that has been lightly coated with cooking spray. The mixture will be runny, but it will thicken as it cools. Place a damp kitchen towel over the top to keep the paste from drying out and let cool.

The marzipan is now ready for use. If you like, knead in a few drops of food coloring or a little extra flavoring, such as rose or orange flower water or a fruit liqueur. Marzipan can be stored at room temperature, tightly wrapped in plastic and in an airtight container, for 2 to 3 months. It can also be frozen for up to 6 months. Thaw and bring to room temperature before using.

Marzipan shapes can be formed by hand or with the decorative plastic molds used for chocolate. Coat the mold lightly with cooking spray. Pinch off pieces of marzipan, knead for a moment to make them pliable and smooth, and press into the mold. Use a small sharp knife to trim any excess so that the marzipan is level with the surface of the mold (be careful not to scratch the decorative depressions of the mold). Turn the mold over and rap sharply on the counter—the marzipan pieces should fall out; if not, gently prod them out with the tip of a knife.

Kids are great at modeling free-form shapes and enjoy making fanciful creatures and surreal fruits. Shape marzipan by hand just as you would modeling clay, and use a tiny dab of light corn syrup to affix one shape to another. Use whole cloves for fruit stems or the rough side of a grater to create the stippled skin of an orange—just look in your kitchen cupboards for inspiration. Marzipan can also be rolled out on a surface dusted with powdered sugar and cut into various shapes with miniature cookie cutters.

To paint molded marzipan, use regular liquid food coloring. Place a few tablespoons of clear brandy (such as kirsch, framboise, or grappa) in a small bowl or cup and add food coloring little by little until you like the color. Prepare as many colors as you like in this manner. Use a tiny watercolor brush to paint the marzipan. Let dry for 1 hour. For a sparkling finish and to help preserve its moistness, make a glaze for coating the shapes. Combine in a small saucepan:

Bring just to a boil, then remove from the heat. While the glaze is still hot, lightly brush the candies with the glaze. Let stand for 30 minutes, or until completely dry. Store in an airtight container at cool room temperature or in the refrigerator for up to 1 month.