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I HAVE ALWAYS WANTED TO MAKE CHOCOLATE MMF. I HAVE A GOOD BASIC RECIPE FOR HOMEMADE FONDANT, SO I KNEW I JUST HAD TO PLAY WITH IT TO GET WHAT I WANTED

I PURUSED THE INTERNET, SEARCHING.  THANKS TO    "MrsNancyB1"  ON CC WHOSE RECIPE FOR CHOCOLATE MMF I LIKED BEST.  I TOOK IT, USED MY BASIC RECIPE WITH HERS, TWEAKED IT, AND CAME UP WITH A WINNER.

MADE THIS RECIPE FOR THE DAISY CAKE I POSTED. IT WAS POSITIVELY YUMMY.    HERE IS MY RECIPE.

 

1 16 oz. BAG MINI MARSHMALLOWS

2 TBLSP CHOCOLATE SYRUP   

2 TBLSP CORN SYRUP

1-2 TBLSP FLAVORING OF CHOICE...I USED CAPPUCCINO

3 TBLSP COCOA   DUTCH COCOA IF YOU CAN GET IT

RESERVE 1 TBLSP COCOA FOR KNEADING INTO FONDANT

3-4 CUPS ICING SUGAR...I ONLY USED 2 1/2 CUPS AS IT WAS VERY HUMID. DEPENDS ON THE WEATHER THE DAY YOU MAKE IT

ADD THE SMALLEST AMOUNT OF ICING SUGAR FIRST, THEN ADD A HANDFUL AT A TIME. iF YOU ADD TOO MUCH ICING SUGAR, IT BECOMES VERY DRY, QUICKLY. THIS IS WHY I USE MY HANDS TO MAKE THIS AND NOT MY KITCHEN AID MIXER. YOU TEND TO ADD TOO MUCH ICING SUGAR WHEN USING YOUR MIXER BECAUSE YOU CAN'T TELL THE FEEL OF THE FONDANT. I KNOW THIS FROM EXPERIENCE.  WRECKED A FEW HOMEMADE BATCHES BEFORE I FIGURED THIS ONE OUT.

GREASE YOUR WORK SURFACE WELL WITH SHORTENING....CRISCO

USE A GLASS BOWL AND GREASE WITH SHORTENING SO REMOVING THE STICKY MIXTURE WILL BE EASY. YOU CAN ALSO USE A POT ON TOP OF YOUR STOVE IF YOU DON'T HAVE A MICROWAVE. IT IS NASTY TO TRY AND REMOVE THIS FROM A PLASTIC BOWL.

PLACE 2 CUPS OF ICING SUGAR ON 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

PLACE MARSHMALLOWS, CHOCOLATE SYRUP, & CORN SYRUP IN A GLASS BOWL. NUKE IN THE MICRO 1-2 MIN.

REMOVE, STIR WITH A METAL SPOON. ADD YOUR  FLAVORING AND 2 TBLSP OF COCOA, WORK FAST STIRRING MIXTURE THEN QUICKLY SCRAPE MIXTURE INTO THE WELL OF ICING SUGAR.

WITH WELL GREASED HANDS BEGIN INCORPORATING THE ICING SUGAR INTO THE MARSHMALLOW MIXTURE. WHEN FONDANT IS JUST SLIGHTY TACKY, ADD THE LAST TBLSP OF COCOA AND KNEAD INTO FONDANT.

THIS MAKES THE FONDANT DARK, RICH AND CHOCOLATEY. YOU COULD ADD MORE COCOA, BUT TOO MUCH WILL MAKE THE FONDANT DRY, SO BE CAUTIOUS.  YOUR FONDANT SHOULD BE SLIGHTLY TACKY, BUT NOT STICKY.  WRAP YOUR FONDANT IN A GRESED PIECE OF PLASTIC WRAP AND PLACE IN A ZIP LOC BAG OF CONTAINER

THE FONDANT SHOULD REST FOR A COUPLE OF HOURS TO 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 ELASTIC/PILABLE. WHEN YOU ROLL OUT A TEST PIECE, THERE SHOULD BE NO CRACKS IN THE FONDANT. IF THERE IS, JUST ADD MORE SHORTENING.

THIS WILL COVER A 10"/3" TO 12"/3' CAKE. YOU WILL NOT HAVE MUCH LEFT OVER.

 

ENJOY. I HOPE YOU LIKE IT AS MUCH AS I DID.

:o)

TIPS}  1.WHEN ROLLING OUT THIS FONDANT, 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

2. THIS FONDNAT WILL FREEZE. JUST BRING TO ROOM TEMPERATURE AND RE-KNEAD TO USE

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Comment by Katy Nott on June 10, 2012 at 10:27am

Hi June - thanks for your message!  All I said was that I needed some translation on the ingredients, but I have googled them and found out what would be the equivalent over here.  All I have to do now is get the equivalent measurements as we don't use cups here either!  This looks and sounds so good, I will give it a try next time I do a chocolate cake.  btw, I have finally got around to setting up the CWB tips folder on my desktop and this is in it! xx

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