Chocolate MMF has been the bane of my existence for the last several days. I had tried a recipe and my MMF was SO dry, and SO crumbly that I couldn’t use it. I was baffled, because I added considerably less PS than the regular MMF calls for, yet it was still DRY! I kept thinking and thinking, and experimenting and now I’m confident that I’ve found the perfect recipe for chocolate MMF. This chocolate MMF comes out very pliable, very moist and very easy to work with. When you’re ready to use it, knead in some shortening and it will return back to the beautiful, pliable state it was when it was initially made. If you want to try chocolate MMF, try this recipe first!! Enjoy!
16 oz mini marshmallows
7-7.5 cups sifted powdered sugar ( a full 2 lb bag is about 8 cups)
2 TBSP corn syrup
1 TBSP vanilla extract
4 TBSP water
3/4 cup cocoa powder
shortening to grease your bowls, works surface etc.
- Put 16 oz of mini marshmallows into a greased bowl. Add 4 TBSP water and 1 TBSP vanilla, then microwave slowly until marshmallows are completely melted. (I usually do 1 min 30secs)
- Transfer melted marshmallows to your KA bowl, add 2 TBSP corn syrup and 3/4 cup cocoa powder. Using dough hook, incorporate until roughly mixed.
- Add sifted powdered sugar 1 cup at a time, and knead well each time, scraping the bowl between sugar additions.
- After 5 cups have been added, add the powdered sugar 1/2 cup at a time. Knead well, and scrape bowl between additions.
- After 6 cups have been added, add the powdered sugar 1/4 cup at a time until the fondant is of the correct consistency. I test it by pressing my finger into the fondant, and if my finger is dry and clean then I know the fondant is ready.
- After the last powdered sugar addition, turn the fondant out onto a shortening greased surface and knead. It will be very moist and pliable. Store double wrapped, in a ziploc bag and airtight container until ready to use.