Chocolate Marshmallow Fondant

...and this one is for Chantal, who is baking and decorating for her daughter's 6th birthday...

Chocolate Marshmallow Fondant 
Recipe from Louise,  cakejournal.com

(I usually use half these quantities!)

450g marshmallows - because you are making chocolate MMF it doesn't matter if they are pink or white
2TBS water
500g-1kg sifted icing sugar
1/2cup sifted cocoa powder
Holsum (white veg fat) - for greasing hands, bowl, spoon, axle, whatever.

Grease a heatproof bowl well with the Holsum.
Put the marshmallows into the bowl with the water.
Heat in the microwave for a minute, take out and stir.
Then heat for another 30 sec -1 minute; stir until the marshmallows are smooth.
(Caution - extremely hot! Avoid skin contact!)

Add the Cocoa powder, and some of the icing sugar. Stir with a spoon greased with Holsum.
Turn this mix out onto a well greased surface. Add some more icing sugar.
Knead with well greased hands (take any rings off!).
 At this stage, you're hands will be trapped in what feels like an infinitely sticky mess. The temptation is to add all the icing sugar to escape the gooey prison, but don't! Just add a little icing sugar at a time.; you will not need to use all of it.

Knead until it is no longer sticky, but still pliable.  Rub the surface with Holsum, wrap in cling-film, and then place in an airtight plastic bag to store.

If the MMF is very stiff when you come to using it, microwave for a few seconds.
if it is dry, knead with Holsum.  If it is too soft, add more icing sugar.


(Omit the Cocoa, use only white marshmallows, and add desired coloring if you don't want chocolate flavoured MMF.)

Marshmallow Fondant is much better tasting than store bought Fondant. And I also find it easier to work with for covering cakes.

Happy creating!

xxM

PS. anyone know where we can get just white marshmallows in South Africa??