Saturday, September 27, 2008

Chocolate Marshmallow Fondant

Recipe from Diary of a Cake Stylist

1 lb of Mini Marshmallows (easier to melt)
1 tsp Clear Vanilla Extract
1tsp No Color Butter Flavor
2 tbsp of Water
2 lbs of Powdered Sugar (sifted)
1 oz melted semi-sweet or bittersweet chocolate
1 tbsp cocoa powder (it can be either Dutch-process or natural - the later will give a more pronounced flavor)*
A little bit of shortening

Grease a microwaveable bowl with shortening. Add all mini marshmallows, clear vanilla, butter flavoring and water

Microwave for 60 seconds. Remove from microwave and stir with greased spoon until completely melted.

If all the mini marshmallows don't melt after stirring, return to microwave for 30 seconds and stir (repeat in itervals if necessary).

Once these are melted, stir melted chocolate in a mixing bowl until well incorporated. Set aside.

Place the sugar in a small mixing bowl and sift the cocoa powder in a small mesh strainer over the sugar. Mix the dry ingredients.

Add the powdered sugar gradually (you might not need all the sugar) and stir until well incorporated, then knead with greased hands.

Powder surface with powder sugar. Knead marshmallow mix (Be careful, it might be hot at this point so knead with spoon until it cools down a bit.) Kneading should not take long.

If the mix is too sticky, then add more sugar until it becomes firmer.

Knead into a loaf. It will be a little bit soft at this point but don't worry. Wrap in plastic and cool for one hour (it will get firmer then).

You can store on dry place or refrigerator. It will store for weeks.

*Variations to this recipe:
- You can also use white chocolate by substituting 1 oz of semi-sweet chocolate and 1 tbsp of cocoa powder with 2 oz of white chocolate.


Post a Comment

Blog Template by Delicious Design Studio