I HAVE ALWAYS WANTED TO MAKE MY OWN CHOCOLATE MMF.I HAD A GOOD BASIC RECIPE FOR HOMEMADE FONDANT, SO I KNEW I JUST HAD TO PLAY WITH IT TO GET WHAT I WANTED. SEARCHED THE INTERNET, FOUND SEVERAL RECIPES FOR CHOCOLATE MMF. TOOK WHAT I LIKE BEST FROM THEM AND EXPERIMENTED. THEN USED THIS INFO AND TWEAKED MY BASIC RECIPE. IT IS A WINNER. TASTES POSITIVELY YUMMY.

Ingredients

Amount Ingredient 1 BAG MINI MARSHMALLOWS 2 TBLSP CHOCOLATE SYRUP 2 TBLSP CORN SYRUP 1-2 TBLSP FLAVORING OF CHOICE ( I USED CAPPUCCINO) 2 TBLSP DUTCH/DARK COCOA 1 TBLSP COCOA FOR KNEADING INTO FONDANT 3-4 CUPS ICING SUGAR 1-? TBLSP ( AS NEEDED ) SHORTENING ( LIKE CRISCO )

Directions

WEATHER WILL BE A FACTOR ON THE DAY YOU MAKE THIS. I HAVE STATED 3-4 CUPS OF ICING SUGAR IN THE RECIPE. I ONLY USED 2 1/2- 2 1/4 CUPS WHEN I MADE MINE AS IT WAS VERY DAMP AND HUMID. SO BE CAUTIOUS AND START OUT WITH THE LEAST AMOUNT OF ICING SUGAR. YOU CAN ALWAYS ADD MORE. OTHERWISE YOUR FONDANT WILL BE VERY VERY DRY. I ALWAYS MAKE THIS BY HAND AS OPPOSED TO USING MY KA MIXER .I FIND YOU HAVE A BETTER “FEEL” FOR THE FONDANT THIS WAY. USING THE MIXER YOU CAN’T FEEL THE “GIVE” OF THE FONDANT, SO YOU TEND TO ADD MORE ICING SUGAR THAN IS NECESSARY. I RUINED MANY BATCHES OF MMF BEFORE I FIGURED THIS OUT. SO I MADE THE MISTAKES SO YOU DON’T HAVE TO!!!

GREASE YOUR WORK SURFACE WELL WITH SHORTENING.
PLACE 2 CUPS OF ICING SUGAR ON TOP OF THE GREASED SURFACE AND CREATE A WELL IN THE MIDDLE TO POUR YOUR MARSHMALLOW MIXTURE INTO. GREASE YOUR HANDS WELL WITH SHORTENING BEFORE YOU BEGIN TO KNEAD THE FONDANT.
USE A GLASS OR CORNIGWARE BOWL TO MELT YOUR MARSHMALLOWS. IT IS MUCH TOO DIFFICULT TO SCRAPE THE MIXTURE FROM A PLASTIC BOWL. IT STICKS, AND IT IS NASTY. ALSO YOUR PLASTIC BOWL MIGHT MELT. YOU CAN ALSO USE A POT ON TOP OF YOUR STOVE IF YOU DON’T HAVE A MICROWAVE. GREASE YOUR BOWL WELL WITH SHORTENING. THIS MAKES YOUR STICKY MIXTURE EASY TO SCRAPE OUT.

PLACE MARSHMALLOWS IN A WELL GREASED MICRO SAFE BOWL
PLACE CHOCOLATE SYRUP, CORN SYRUP ON TOP AND NUKE IN THE MICRO 1-2 MINUTES
REMOVE AND STIR WITH A METAL SPOON. ADD YOUR FLAVORING AND 2 TBLSP OF COCOA. WORK FAST STIRRING THE MIXTURE. QUICKLY SCRAPE MIXTURE INTO YOUR WELL OF ICING SUGAR. WITH WELL GREASED HANDS BEGIN TO INCORPORATE THE ICING SUGAR INTO THE MARSHMALLOW MIXTURE. WHEN THE FONDANT IS JUST SLIGHTLY TACKY, ADD THE LAST TBLSP OF COCOA AND KNEAD INTO THE FONDANT.
THIS MAKES THE FONDANT DARK, RICH AND CHOCOLATEY. YOU COULD ADD MORE COCOA. BUT TOO MUCH WILL MAKE YOUR FONDANT DRY, SO BE CAUTIOUS. YOUR FONDANT SHOULD BE SLIGHTLY TACKY, BUT NOT STICKY
WRAP YOUR FONDANT IN A GREASED PIECE OF PLASTIC WRAP AND PLACE IN A ZIP LOC BAG OR CONTAINER FOR STORAGE.
THE FONDANT SHOULD REST FOR A COUPLE OF HOURS OR OVERNIGHT FOR BEST RESULTS. I USED MINE THE NEXT DAY, AND FOUND IT A TAD DRY. I ADDED ENOUGH SHORTENING UNTIL I FELT IT WAS SMOOTH AND ELASTIC/PLIABLE. WHEN YOU ROLL OUT A TEST PIECE, THERE SHOULD BE NO CRACKS IN THE FONDANT, IF THERE IS, ADD MORE SHORTENING THIS SHOULD COVER A 10″/3″-12″/3″ CAKE WITH NOT MUCH LEFT OVER.

ENJOY. I HOPE YOU LIKE THIS RECIPE AS MUCH AS I DID.

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FINAL TIPS } 1. WHEN ROLLING OUT YOUR CHOCOLATE MMF, USE COCOA POWDER INSTEAD OF ICING SUGAR. THEN THERE WILL BE NO TELL TALE WHITE MARKS LEFT ON THE FONDANT FROM THE ICING SUGAR TO SPOIL THE LOOK.
2. THIS CAN BE FROZEN IF YOU HAVE ANY LEFT OVER. JUST BRING TO ROOM TEMPERATURE AND RE-KNEAD BEFORE YOU USE IT