I have always wanted to make chocolate mmf. I had a good recipe for basic mmf, so I knew I just had to play with it to get what I wanted. I purused the internet looking. I took what I liked best, used my basic recipe and tweaked it. Came up with a winner. It is positively yummy.
- 1 16 oz bag mini marshmallows
- 2 tblsp chocolate syrup…. like Hershey’s, or whatever brand you like
- 2 tblsp corn syrup…. dark or light, doesn’t matter
- 1-2 tblsp flavoring of choice…… I use cappuccino by lorann’s oils
- changing the flavors makes the taste outcome endless
- 3 tblsp cocoa Dutch cocoa if you can get it
- Reserve 1 tblsp of cocoa for kneading into fondant
- 2 1/4 – 2 1/2 min to 3 1/2-4 cups max of icing sugar
- I only used 2 1/2 cups total. I have NEVER used the full 4 cups, ever
- 1/4-1/2 cup shortening….. like crisco
I don’t use my KA mixer to make this as I find you have a tendency to add too much icing sugar, making it dry. You need to “feel” the fondant. This is the only way you know the consistency is right. I wrecked several batches of mmf before I figured that one out. I made the mistakes so you don’t have to!!
Grease your work surface with a couple of tblsp of shortening.
Grease your hands well before you begin to knead the fondant
Use micro safe bowl, preferably glass, like Corningware. Some plastic bowls can crack or even melt with the heat. They can aslo buckle when removing from the micro, spilling the hot mixture on you. Use a metal spoon. Plastic will melt, and wooden ones get gunked up too easy…. yuk
Put 2 1/4 cups of icing sugar on your greased work surface. Start with this amount. How much you eventually use depends on the weather the day you make it. Create a well in the middle to place your marshmallow mixture.
Place marshmallows, chocolate syrup & corn syrup in your micro safe bowl. Nuke 1-2 min until melted.
Remove, and stirring with a metal spoon quickly add your flavoring, and 2 tblsp of cocoa, blending into the melted marshmallows. Scrape mixture into the well of icing sugar. With your well greased hands, begin to incorporate the icing sugar. When fondant feels slightly tacky, add the last tblsp of cocoa and knead into fondant. Kneading in the cocoa makes the fondant darker, rich and chocolatey. You may be tempted to add more cocoa, but a caution, too much will make your fondant dry.
Fondant should still feel tacky, but not sticky.
The fondant should rest for a couple of hours to overnight for best results. It will mature. You will also be able to tell after resting whether the fondant needs an addition of icing sugar. Wrap fondant in plastic wrap, place in a zip loc bag or air tight container, like tupperware to store.
I used my fondant the next day and found it a tad dry. I added enough shortening until it was smooth and elastic/pliable. Take a sample piece and roll out. It should roll easy and not crack. If it does, add more shortening.
TIP: When rolling out this fondant for your cake, use cocoa instead of icing sugar. Then there will be no tell tale white marks left on the fondant from icing sugar to spoil the look.
Enjoy. I hope you like this MMF as much as I do. :o)
June aka: Clarky's Cakes 😎