Homemade Chocolate Fondant (No Marshmallows)
Making homemade chocolate fondant for cake decorating is simple and easy. A few extra tips, and you can achieve a deep brown color with just the right elasticity needed to knead it smooth and pliable. Here’s how to make your own fondant without marshmallows.
Why make your own fondant?
- Homemade fondant is simple and easy to make using just a few ingredients.
- While you can use white fondant colored brown, why not make naturally brown fondant using cocoa powder instead of gel food coloring?
- Of course, unlike store-bought products, homemade products have fewer preservatives and additives in them.
- Also, kids will love to eat it because it tastes like sweet buttercream.
- The best thing about this fondant is that it has good elasticity.
- I don’t like a thick layer of fondant on my cakes. Unlike store-bought fondant, this one, thanks to its good elasticity, can be rolled out really thin.
- The best part is that it has a long shelf life. Leftovers can be wrapped in plastic wrap and in an air-tight container. It will keep on the counter for a month, then in the refrigerator for 3 months, or in the freezer for up to a year.
- You can use this fondant for cakes, cupcakes, and cookies. And yes, you can use them for your regular-shaped celebration or wedding cakes, or novelty cakes.
- This recipe uses ingredients like corn syrup, glycerin, and gelatin. If you don’t have these ingredients, I highly recommend making homemade marshmallow fondant that
Ingredients and substitutes
- Powdered sugar – Also known as confectioners’ sugar or icing sugar. You want to use 10x, well-sifted powdered sugar to prevent a lumpy fondant. Ideally, cane sugar will give you a better, smoother fondant, while fondant made from beet sugar can be grainy.
- Gelatin – The Gelatin in the recipe is required; do not omit or substitute with anything else. I believe you can use Agar Agar, but I have not tested it out yet, so if you do, please do leave a comment and let us know the result, so we can be as bold as you.
- Light Corn Syrup – If you can’t find LCS, you may look for glucose. Glucose is similar to light corn syrup but has a thicker consistency. So I’d say use ¾ cup glucose + ¼ cup water and mix well. This will make the 1 cup of the right consistency you need.
- Creamer – I prefer to use non-dairy creamer to extend the shelf life of the black fondant. If you plan to use the fondant immediately, you can use fresh whipped cream as well. The sugar content is so high that it works as a preservative.
- Glycerin – Keeps the fondant soft. And, if you can’t find glycerin, you can omit it. You will find that the fondant is a bit tough and needs more kneading.
Step-by-step: How to make chocolate fondant
Wet Ingredients
- In a (microwave-safe) medium bowl, combine the creamer and gelatin. Soak for two minutes, then heat in the microwave using 50% power at 30-second intervals until completely smooth.
Pro tip – You can also use a double boiler if you don’t want to use a microwave. - While still warm, add the butter, light corn syrup, glycerin, and vanilla extract. The mixture should still be of a wet pouring consistency. If necessary, place back in the microwave for 30 seconds.
Pro tip – If any ingredient, such as butter, is cold, it will set the gelatin, so if necessary, warm for 30 seconds more.
Dry Ingredients
- In a large bowl, combine the powdered sugar and cocoa powder. Use a whisk to combine the two properly.
Pro tip – If there are any lumps in the powdered sugar, sift it first; otherwise, the fondant will have lumps. - Pour the warm wet ingredients in the center of the dry ingredients and start combining from the center out with a wooden spoon or spatula. Then, add the 2 tbsp of hot water and continue to combine.
Pro tip – Hot water gives the fondant a deeper color by melting some of the cocoa powder. - Transfer the mixture to a well-dusted work surface and continue to knead, adding more powdered sugar if necessary. Knead until smooth and pliable.
Pro tip – In most cases, you should not have a dry mixture, but if necessary, you can add a tablespoon or two of vegetable shortening for kneading.
Wrap and Rest
- Divide the fondant dough into two discs. Place in a ziplock bag and a sealed container to prevent drying out. Let rest in the fridge for 3 hours or overnight on the counter.
Using fondant
- Remove the fondant from the fridge and bring it to room temperature. Knead the fondant until smooth and pliable using vegetable shortening.
Pro tip – The fondant will be very firm when cold, but will soften as it thaws. You can place it in the microwave for just 10 seconds (no more) to help thaw faster.
Storing
- You can store this fondant at room temperature in a cool, dark place for a month or in the fridge for up to 3 months.
You can also freeze this fondant in the fridge for up to 6 months.
Non-Dairy / Parve fondant recipes
This can be made non-dairy very easily by simply replacing the creamer with water and butter with veg shortening.
Tips for using chocolate fondant
- You can cover a buttercream or ganache cake with fondant.
- Always knead fondant to a smooth, pliable consistency before you roll out – This will prevent drying out.
- Avoid using powdered sugar to roll fondant. In good weather, use veg shortening on your work surface to roll fondant.
- Alternatively, use powdered sugar, then dust off any excess from the cake.
- You can use a wet paper towel to wipe cornstarch from the black fondant cake – just wipe it, then let it dry.
- Homemade Chocolate Marshmallow Fondant Recipe
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- Perfect Homemade Black Fondant Recipe
- Best Homemade Marshmallow Fondant
How much fondant do I need for my cake?
The chart below is based on 4-inch-tall cakes. And, for shorter cakes, you will need less, and tall cakes will obviously need more.
Having said that, this presumes rolling fondant closer to ⅛” thickness. So, if you roll fondant too thick, closer to ¼” inch thick, you will need more.
| Round | Square | Metric | lbs | OZ |
| 6-inch | 5-inch | 600 g | 1.3 lbs | 18 oz |
| 7-inch | 6-inch | 750 g | 1.6 lbs | 20 oz |
| 8-inch | 7-inch | 900 g | 2 lbs | 24 oz |
| 9-inch | 8-inch | 1 kg | 2.2 lbs | 30 oz |
| 10-inch | 9-inch | 1.2 kg | 2.6 lbs | 36 oz |
| 11-inch | 10-inch | 1.5 kg | 3.4 lbs | 40 oz |
| 12-inch | 11-inch | 1.7 kg | 3.7 lbs | 48 oz |
| 14″inch | 12-inch | 2.5 kg | 5.5 lbs | 72 oz |
- Tips for working with fondant
- Tips for Coloring Icing – The art of Marbling Fondant
- How to create Embossed Textured Fondant
- How to Avoid Dry and Crumbly Fondant
- Or How to color Homemade Fondant
- See all fondant recipes
Frequently asked questions
How long will this chocolate fondant keep? You can store this fondant at room temperature in a cool dark place for a month or in the fridge for up to 3 months.
You can also freeze this fondant in the fridge for up to 6 months.
You can also freeze this fondant in the fridge for up to 6 months.
How long will a chocolate fondant cake keep?
The shelf life of a cake depends on the cake recipe as well as the fillings and frostings used. In fact, fondant does do a good job of locking in moisture, which automatically extends the life of the cake.
How thick can I roll this fondant?
The fondant needs to be rolled to between ¼ and 18 inches thick. Too thick will crack the fondant around the edges, and too thin will tear the fondant around the edges. Plus, no one wants to eat a thick layer of sugar on top of a cake.
Can I store the fondant-covered cake at room temperature?
At room temperature! Leave a fondant-covered cake in a cool, dry place at room temperature away from open windows or wind. And, if the cake contains perishable frosting, you can also store it in the fridge
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Homemade Chocolate Fondant Recipe
Making homemade chocolate fondant for cake decorating is simple and easy. A few extra tips and you can achieve a deep brown color with just the right elasticity necessary for kneading it smooth and pliable. Here's how to make your own fondant without marshmallows.
Ingredients
- ½ cup (120 ml) Non-dairy creamer (or water)
- 3 tbsp Gelatin
- 1 tbsp Glycerin
- ¾ cup (170 ml) Light corn syrup
- ¼ cup (50 g) Butter or veg shortening
- 4 cups (480 g) Powdered sugar/confectioners sugar
- 2 cups (170 g) Cocoa powder
- ½ tsp Salt
- 2 tsp Vanilla extract
- 2 tbsp Water
- 1 cup (120 g) Powdered sugar as necessary for kneading
Method
Wet Ingredients
- In a (microwave-safe) medium bowl combine the creamer and gelatin. Soak for two minutes then heat in the microwave using 50% power at 30 seconds intervals until completely smooth. Pro tip – You can also use a double boiler if you don't want to use a microwave.
- While still warm, add the butter, light corn syrup, glycerin, and vanilla extract. The mixture should still be wet pouring consistency. If necessary place back in the microwave for 30 seconds.Pro tip – if any ingredient such as butter is cold it will set the gelatin so if necessary warm for 30 seconds more.
Dry Ingredients
- In a large bowl, combine the powdered sugar and cocoa powder. Use a whisk to combine the two properly. Pro tip – f there are any lumps in the powdered sugar sift it first, otherwise, the fondant will have lumps.
- Pour the warm wet ingredients in the center of the dry ingredients and start combining from the center out with a wooden spoon or spatula. Then, add the 2 tbsp of hot water and continue to combine. Pro tip – the hot water gives the fondant a deeper color by melting some of the cocoa powder.
- Transfer the mixture to a well-dusted work surface and continue to knead adding more powdered sugar if necessary. Knead until smooth and pliable.Pro tip – in most cases you should not have a dry mixture but if necessary you can add a tablespoon or two of vegetable shortening for kneading.
Wrap and Rest
- Divide the fondant dough into two discs. Place in a ziplock bag and a sealed container to prevent drying out. Let rest in the fridge for 3 hours or overnight on the counter.
Using fondant
- Remove the fondant from the fridge and bring it to room temperature. Knead the fondant until smooth and pliable using vegetable shortening.Pro tip – the fondant will be very firm when cold but will soften as it thaws. You can place it in the microwave for just 10 seconds (no more) to help thaw faster.
Storing
- You can store this fondant at room temperature in a cool dark place for a month or in the fridge for up to 3 months. You can also freeze this fondant in the fridge for up to 6 months.
Hello and Good Afternoon Veena I am already in your list
Your recipes and specially Fondant recipes no one can beat in my opinion
Thank you very much for sharing and helping us
Also I want tell you I make white fondant and gum paste and keep in fridge more then one year and believe it stay so well ?
As I don’t used as much as I was to cover cakes ,so just do decorations a lot
My one big question ?♀️ I have made brown fondant couple of times but gets elephant skin I don’t know why so I use for decorations mix with white fondant
Also second question ?♀️ what is non dairy creamer
Plz explain me
I want to make for cake to cover
Also how I make red fondant want to cover red velvet cake
Waiting for your reply
Noorjehan.
Not sure I understand your first question.
Non-dairy creamer is a creamer that’s not dairy. There are many variations found in the supermarkets.
Hi this recipe looks really good however I need to do a light brown fondant and a dark brown. What would I need to do to get a lighter brown color. Would using a milk chocolate and dark chocolate give me the two distinct colors. I need one dark brown and one very light brown color.
Hey Ani, The amount of cocoa powder you add will determine the color of your fondant. You can add very little for one to get a light brown color and more for the second to get a dark brown color. This recipe can be divided into two as well. Alternatively, you can make a large batch of light brown then add brown gel food color to deepen the color. I hope this helps.
Hello Veena,
I’m covering a vanilla cake in black fondant. How do you recommend I do this? I use your normal fondant in my other appliqués but wasn’t sure if using that is the best thing to do for black fondant. What do you suggest?
Hey Miranda. Not sure I understand your question.
It doesn’t matter if the cake is vanilla or chocolate when it comes to covering it with fondant.
If you don’t want the chocolate taste from the fondant with the vanilla then you can also use the black fondant recipe. I hope this helps
This is completely a side question, but I couldn’t find a post from you about it. If you need a black buttercream frosting, would you use the same color technique as you use with your black vanilla fondant? Would you try to use chocolate buttercream instead? I hate that adding so much color changes the frosting flavor so I’m wondering how best to do it.
By the way, I asked on another post about using your fondant to cover cakes and stacking cakes. I ended up not refrigerating the top fondant covered cake but did dowel it, and it transported beautifully.
Yes, Miranda, you would use chocolate buttercream then add black color to it. That way you would need much less black gel color. Glad to hear that the fondant worked out well for you.
So sorry! I did not realize you had a black fondant recipe. What food color brand do you use? I have been checking and haven’t found one called dark yellow yet. I have found lemon yellow, electric yellow, gold and yellow and actual gold which is a dark yellow to me.
Hey Miranda. I use Magic Colours black food gel but others work just as well. Try Wilton or Americolor they are well known. [eafl id="43942" name="Food Gel Colors - Amazon" text="Wilton or Americolor "]
I had to use 10 cups of sugar to achieve fondant icing consistency however, I live in the wettest part of Alaska and is was a clear winter night. So I did not expect to use so much powdered sugar. The end result is amazing. I will use this recipe in the future.
Oh wow.. Romana. That is a lot of sugar. Was it pliable? Sounds like you have humidity near you. If you find it’s not pliable add 1/2 to 1 tsp Tylose. Thanks
hi veena
i have a confusion in this recipe regarding cream. im from india we get here 25%fat diary cream and non diary whipping cream .which one i should use.thanks in advance
You can you non dairy and 25 % cream too! works just as well
Hi Veena, I am new in fondant. We don’t get light corn syrup. If I add liquid glucose then how much should I add and also what is non dairy creamer. (We get cooking cream, thick cream or whipping cream) requesting for ur response. It will help me to bake my daughters first birthday cake.
You can use glucose syrup instead of light corn syrup – same amount. You can use whipping cream too! I prefer to use non dairy creamer so I can keep the fondant out for a couple of days.
I just made this fondant and have it chilling in the fridge- my question is, what should the texture be like before it has been refrigerated? It seems very sticky and not at all like the photo of your nice, glossy, firm fondant. Does it set up more in the fridge? This is my first time making fondant so I don’t know what to expect!
It can be a little soft and sticky that’s ok. If it is too soft and sticky when you take it out of the fridge in a couple of hours.. You can add more powder sugar and knead with veg shortening
Veena, I noticed that this recipe calls for more cream and gelatin in relationship to the same amount of powdered sugar that you recommend (when combined with the powdered cocoa, that is) for the white fondant.
I love the white fondant but did need a bit more elasticity/ stretch…
Is it okay to use these ratio’s of cream and gelatin with the white fondant or is every spec accounted for on each side?
Thanks for sharing your incredible secrets!!! – Janis
You can try Janis.. it all depends on the weather!! the more powder sugar you add the less elasticity you will have – so I’d say go less on the powder sugar.
Hi, just want to find out if I can add tylose powder to this mixture to stiffen it up…need to make a book cake and would like to use it for top cover of book so it needs to be quite sturdy to have s bit of a lip over the book. Thanks
Yes you can add tylose just like regular fondant <3
Hi veena…can u give a substitute for gelatin in making chocolate fondant ad i am a vegetarian n i do not use gelatin… Plz