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.

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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
• Homemade Vegetarian Fondant Recipe From Scratch
• 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

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