Chocolate Marshmallow Fondant

By dkosik

Ingredients

• 15 oz. mini marshmallows
• 2 tablespoons water
• 1/2 teaspoon salt
• 2 teaspoon lemon juice
• 2 teaspoon light corn syrup
• 2 teaspoon vanilla
• 1/2 to 3/4 cup dutch processed (dark) cocoa
• 6 cups confectioners' sugar, sifted
• 1/2 cup Crisco or vegetable shortening

Preparation

Step 1

Grease microwave proof bowl with Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, cocoa, lemon juice, salt and extract. Stir well. Sift confectioners' sugar into mixture, one cup at a time. After approximately 5 cups, grease your hands well with Crisco and knead the mixture in the bowl. Add the sixth cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter and knead well. If mixture seems soft, add one additional cup of powdered sugar.
Shape into a mound and put coating of Crisco on outside. Double wrap in cling wrap and insert into Ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, can be used after sitting for a few hours.