Chocolate Marshmallow Fondant

Chop chocolate into small pieces or grate so it melts quickly.
Smear the microwave-safe bowl with half the veg shortening
Place chocolate and marshmallows in the bowl along with corn syrup and vanilla extract
Microwave at 30-sec interval for about a minute or two until completely melted.
Stir slowly - it's a sticky soupy mix but all the chocolate must be melted
Add one cup powdered sugar - stir
Then add the cocoa powder and the hot boiling water - combine well (the hot water will dissolve the cocoa powder and give this deep dark color)
Continue adding more powdered sugar while mixing with a spatula.
Then transfer to a working surface and start kneading.
Add the remaining veg shortening and powdered sugar as needed
It is important not to add too much, powdered sugar as will make the fondant too dry.
The consistency of the fondant will still be slightly sticky but still pliable. (once the fondant rest you can always add more fondant so DO NOT ADD TOO MUCH POWDERED SUGAR)
Divide the fondant into two-disc and place in a ziplock or storage bag. This will prevent it from drying.
Chill in the refrigerator for at least three hours for the fondant to firm up.

Thaw and bring fondant to room temperature.
Cold fondant is difficult to knead because the chocolate hardens. You can thaw longer or heat in the microwave for 10 seconds.
Tip - (10 SECONDS IN THE MICROWAVE FOR FONDANT IS A LOT SO DON'T DO MORE THAN 10 SECONDS AT A TIME)
Knead to a smooth soft pliable consistency.
Tip - vegetable shortening on your hands when kneading helps give a smooth shiny consistency.
Roll on a surface dusting with powdered sugar or cornstarch - then dust off excess powdered sugar. Alternatively, you can smear vegetable shortening on your surface for kneading.

Ingredients