Beat shortening until light and fluffy. Add corn syrup and salt. Beat well. Gradually add powdered sugar. Add extract.

Gather mixture together into a ball and knead until smooth. If mixture is too dry to knead, add water, a few drops at a time to reach a good kneading consistency. If mixture becomes sticky, coat hands and kneading surface lightly with additional powdered sugar.

Divide and color as desired with liquid or paste food coloring. Keep marzipan covered while working with it to avoid drying out. Store in a tightly covered plastic container at room temperature if not using immediately. Mock Marzipan will remain soft and pliable about one week. It can be frozen up to 3 months.