- 500 grams Marshmallow
- 50 grams Vegetable shortening
- 100 grams Dark chocolate
- 2 tbsp Light corn syrup
- 125 grams Cocoa powder
- 700 grams Powder sugar
- 2 tbsp Hot boiling water
- 1 tsp Vanilla
Melt Marshmallow Chocolate
Smear the microwave safe bowl with half the veg shortening
Chop chocolate into small pieces or grate so it melts quickly.
Place Chocolate and Marshmallows in the bowl
Add the light corn syrup
Melt marshmallows/chocolate in the microwave - at 30 sec interval for a minute or more.
Mix with spatula
Once melted - stir slowly - it's a sticky soupy mix.
Add one cup powder sugar - stir
Add the cocoa powder and the hot boiling water.
Stir well. The mixture will darken and soupier
Slowly add more powder sugar
Transfer the mixture to the working board
Knead adding the remaining veg shortening and powder sugar as needed
It is important not to add too much powder sugar.
The fondant will be a bit sticky now but will firm later.
When ready to use. Bring fondant to room temperature.
Knead to a smooth soft pliable consistency
If too firm to knead microwave for 5 to 10 secs and knead again.
Use veg shorting to help with kneading
Roll on a surface dusting with powder sugar or cornstarch
Use as needed for your cake.
Serving: 109grams | Calories: 423kcal | Carbohydrates: 85g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 0mg | Fiber: 4g | Sugar: 71g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg