Marzipan

Wrap tightly in plastic wrap or store in an airtight container. Refrigeration or freezing will harden marzipan; let it come to room temperature before using.

Dust your work surface and hands with powdered sugar or cornstarch when shaping marzipan to prevent sticking.

For brighter colors, use gel food coloring, which is more concentrated than liquid coloring.

If marzipan feels too stiff, knead in a few drops of water, corn syrup, or almond extract.

Chocolate

Dark fruits (cherries, plums)

Citrus zest (lemon, orange)

Spices (cinnamon, cardamom)

Rum or brandy

Over-kneading, which can make the marzipan oily.

Using too much liquid when trying to soften it, leading to a sticky mess.

Not wrapping it properly, causing it to dry out quickly.