I've had some marzipan in my cupboard for a while without remembering about it. I took it out of the box yesterday and it's so incredibly hard I'm wondering if I can salvage it at all. It's Odense brand and it's still in its little plastic wrapper with the sausage-like metal bands at the ends.
For some reason I suspect that I'm not gonna be able to soften it in the same way I'm able to soften old brown sugar. It's just a hunch. Has anyone successfully refreshed marzipan out there who can give me good advice?