Chocolate Marshmallow Fondant Icing Food

CHOCOLATE MARSHMALLOW FONDANT

Steps:

• Chop chocolate into small pieces or grate so it melts quickly.
• Smear the microwave-safe bowl with half the veg shortening
• Place chocolate and marshmallows in the bowl along with corn syrup and vanilla extract
• Microwave at 30-sec interval for about a minute or two until completely melted.
• Stir slowly - it's a sticky soupy mix but all the chocolate must be melted
• Add one cup powdered sugar - stir
• Then add the cocoa powder and the hot boiling water - combine well (the hot water will dissolve the cocoa powder and give this deep dark color)
• Continue adding more powdered sugar while mixing with a spatula.
• Then transfer to a working surface and start kneading.
• Add the remaining veg shortening and powdered sugar as needed
• It is important not to add too much, powdered sugar as will make the fondant too dry.
• The consistency of the fondant will still be slightly sticky but still pliable. (once the fondant rest you can always add more fondant so DO NOT ADD TOO MUCH POWDERED SUGAR)
• Divide the fondant into two-disc and place in a ziplock or storage bag. This will prevent it from drying.
• Chill in the refrigerator for at least three hours for the fondant to firm up.
• Thaw and bring fondant to room temperature.
• Cold fondant is difficult to knead because the chocolate hardens. You can thaw longer or heat in the microwave for 10 seconds.Tip - (10 SECONDS IN THE MICROWAVE FOR FONDANT IS A LOT SO DON'T DO MORE THAN 10 SECONDS AT A TIME)
• Knead to a smooth soft pliable consistency. Tip - vegetable shortening on your hands when kneading helps give a smooth shiny consistency.
• Roll on a surface dusting with powdered sugar or cornstarch - then dust off excess powdered sugar. Alternatively, you can smear vegetable shortening on your surface for kneading.

CHOCOLATE MARSHMALLOW FROSTING

Steps:

• Sift sugar and cocoa powder together into a large mixing bowl.
• Place the marshmallow creme, butter, and milk in heavy saucepan over medium-low heat.
• Stir until melted, 2-3 minutes and remove from heat.
• Pour the sugar-cocoa mixture over the marshmallow mixture and add the vanilla.
• Stir until the frosting is smooth and satiny.

MARSHMALLOW FONDANT

Steps:

• Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
• Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

CHOCOLATE-MARSHMALLOW FROSTING

Steps:

• Melt butter in a medium saucepan over medium-low heat. Add marshmallows; cook, stirring, until just beginning to melt. Add chocolate and; stir until smooth.

CHOCOLATE MARSHMALLOW ICING

Steps:

• Combine butter, sugar, and evaporated milk in a saucepan.
• Bring to a boil.
• Cook for five minutes and then add remaining ingredients.
• Beat until spreading consistency.

CHOCOLATE MARSHMALLOW ICING

Steps:

• In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. Stir until all are melted. Remove from heat and beat icing until cool. Use to ice cake immediately.

CHOCOLATE AND MARSHMALLOW ICING

Steps:

• Stir chocolate chips, marshmallows, brown sugar, butter, and vanilla in a saucepan over medium heat until sugar is dissolved and chocolate chips are melted, 5 to 10 minutes. Continue stirring and bring to a boil.
• Remove from the heat and immediately pour over a cake.