Chocolate Marshmallow Fondant

Makes: Approx. 2 pounds


  • 15 oz. mini marshmallows
  • 2 tablespoons water
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice
  • 2 teaspoons light corn syrup
  • 2 teaspoons vanilla
  • 1/2 cup dutch processed dark cocoa
  • 6 cups powdered sugar, sifted
  • 1/2 cup crisco

Grease microwave proof bowl with crisco. Also grease wooden spoon. Pour marshmallows and water into bowl. Microwave for approx. 2 minutes, stopping and strring at 40 second intervals. Mixture should be soupy.


Take out of microwave and immediately add corn syrup, cocoa, lemon juice, salt and vanilla. Stir well. Sift powdered sugar into mixture, one cup at a time. After approx. 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 the mixture out of bowl and onto surface and knead well. If mixture seems soft, add more poedered sugar.


Shape into a ball and put a coating of crisco on outside. Double wrap in cling wrap and place in ziplock to seal. Allow to rest overnight.