The Best Homemade Chocolate Marshmallow Fondant Recipe
This homemade chocolate marshmallow fondant is a delicious sugar paste recipe with the taste of marshmallow and chocolate. Made with real chocolate and cocoa powder for that rich chocolate taste you can use this to cover cakes, cookies, or cupcakes
This is my sixth fondant recipe. I know!! Well, not all fondant works with every project. Plus, classic fondant does have a long list of ingredients that are not easy to find or not worth a one-time investment. Do you like the taste of fondant? The homemade is much better than commercial which tastes like chalk.
About this chocolate marshmallow fondant
This chocolate marshmallow fondant is absolutely delicious. Why? Well, its made with chocolate, marshmallows, and lots of powdered sugar. The cocoa powder helps cut down on the sweetness of the powdered sugar.
The gelatin in marshmallows is what gives this fondant that stretch and the powdered sugar is what gives it the body. So there has to be a perfect balance of the two.
It is very tempting to add more powdered sugar when kneading but DO NOT ADD MORE THAN WHAT IS MENTIONED IN THE RECIPE. Instead, let the fondant be soft and slightly sticky. Chill it for a few hours then if you think you need more powdered sugar knead in some more.
Ingredients and substitutes
- Marshmallows - Well, it's marshmallow fondant. So, yes we need marshmallow. Use small or mini ones, but mostly use similar size so they melt evenly. I often use large ones because that's what I find - so yeah you can use large - just takes longer to melt.
- Chocolate - Yes, this one has real chocolate, so it gives a rich chocolaty taste.
- Light corn syrup - In the other marshmallow fondant you notice we used water. But here we can't use water to melt the marshmallow with chocolate. Why? Well you know what happens when you mix chocolate and water, right? It seizes.
So, we have to use something other than water. I like corn syrup because it's similar to making modeling chocolate. And yet, if you can't find light corn syrup - you can use glucose syrup or golden syrup. I think honey will work as well but have not tried it yet. - Cocoa Powder - Using only chocolate will give us a very light chocolate based fondant. So, we have to add some cocoa powder. Cuts the sweetness too.
- Hot water - Now, this is the secret to that dark chocolate color you get with this recipe. So, don't omit the hot boiling water. It's what melts the cocoa powder and brings out that rich chocolate color.
How to make the best homemade marshmallow fondant - (save / pin )
- 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.
How to use fondant
- 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.
Description
This homemade chocolate marshmallow fondant is a delicious sugar paste recipe with the taste of marshmallow and chocolate. This simple, easy and effortless recipe is made with real chocolate and cocoa powder for that rich chocolate taste. Whether you cover a cake, cookies or cupcakes this chocolate fondant is always a real treat.
ADJUST SERVINGS HERE - 1 kgs
Ingredients
Ingredients
- 16 oz (450 g) Marshmallow
- 1/4 cup (50 g) Vegetable shortening
- 4 oz (4 oz) Dark chocolate
- 2 tbsp Light corn syrup
- 1 cup (75 g) Cocoa powder
- 6 1/2 cups (800 g) Powdered sugar
- 2 tbsp Hot boiling water
- 1 tsp Vanilla extract
Extra
- 2 cups (8 oz) Powdered sugar as needed for kneading
Instructions
Melt Marshmallow Chocolate
- 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.
How to use fondant
- 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.
Equipment
Nutrition Information
Serving: 109gramsCalories: 423kcalCarbohydrates: 85gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 28mgPotassium: 0mgFiber: 4gSugar: 71gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Laura
Forgive me if I missed this in the recipe, but at what point should I add in the vanilla?
Veena Azmanov
Sorry, Laura. You can add the vanilla in the beginning or end. You can even omit the vanilla as the marshmallows usually have vanilla too. Thanks
Angelica
Do you always use all the powdered sugar required in the recipe? Or do you use more like half? Also, do you think it’s better to store in the refrigerator or to just leave it out if it’s being used the next day?
Thanks
Veena Azmanov
Angelica. No, I don't always use all the powdered sugar - sometimes almost all. It also depends on the marshmallow and the weather. In winter I tend to use, less. I prefer to keep it in the fridge but you can leave it out as long as you enjoy nice cool weather so the gelatin will set. I hope this helps.
Elise
This is the best chocolate fondant I have used! It was easy to work with, rolled out nice and smooth, and tastes great too!
Veena Azmanov
Thank you so much, Elise. I think so too. I love the taste as well. Thank you for coming back to write this feedback.
Daphne
Can you add coloring to make this black?
Veena Azmanov
Yes, Daphne, you can add black color to make this black fondant.
Kate
what kind of cocoa powder do you use?
Veena Azmanov
Hey Kate. I always use Dutch-processed cocoa powder. THanks
Ega
Hey mam, you've posted a lot of fondant recipes. And I'm confused which one to make. I wonder which fondant recipe do you often use for your cake decor?
Veena Azmanov
Hey Ega. Every fondant is different.
There is one from scratch that has quite a few ingredients that mostly Cake Decorators would have but does not make sense to buy if you making it just once.
If you making fondant for the first time I highly recommend marshmallow fondant as it uses only two ingredients.
There is a vegetarian for those that can't have gelatin
And then there is brown/chocolate or black. If you want brown or black it's best to make them from scratch rather than adding too much gel color.
So each one has its own use. I hope that helps.
Praveena
How to store the fondant. In room temperature or in fridge mam?
Veena Azmanov
You can keep it at room temperature, in good weather it will last for a long time.
Libby
Hi
I would like to substitute coconut oil for the vegetable oil. Has anyone tried that successfully?
Veena Azmanov
Libby - there is no coconut oil or veg oil in this recipe. There is shortening and it's different!
Libby
I'm sorry, I meant shortening. I did substitute the vegetable shortening for coconut oil (cold pressed, organic) and it worked wonderfully. And it gave the chocolate fondant a yummy coconut taste. My daughter loved her dragon egg for Easter. I used the fondant to make 'dragon scales' and to cover the horrendous joining job I did with the hollow egg after I cut it open to put in the chocolate dragons and candied jewels.
Veena Azmanov
Ah Libby. Happy to hear you had great success with this recipe. I do like the combination of coconut and chocolate. Your Easter cakes sound fun and wonderful. Happy Eater.
Jaime
I finished kneeding (about 10 min) but could not get it to the stretchy consistency I usually get for regular marshmallow fondant. I have it tin the fridge but I'm worried it will break too easily. I only added 2 cps of p.sugar because it was getting a bit dry. Any suggestions?
Veena Azmanov
Jaime.. why did you add more powder sugar if it was getting a bit dry? you need to add less not more powder sugar. When it's rested try kneading it well with wet hands. Just a little water on your hands (not much) and knead it well. Hope it helps it.
Lynn Rice
Do you have a recipe for white chocolate marshmallow fondant?
I am trying to make a master yoda cake.
Thanks,
Lynn
Veena Azmanov
NO Lynn. I have six recipes for fondant but no white chocolate. I think you can add white chocolate instead of dark chocolate in my Chocolate Marshmallow Fondant.
Emily
Will this cover a three layer cake? (they are equal sizes)
Veena Azmanov
Do you mean one cake with three layers? or three tier cake. It really depends on how thick or thin you roll the fondant. For me this would easily cover an 8 + 6 four inch tall cakes and have spare for decorations.
Helen of Fuss Free Flavours
Lots of sugary chocolate goodness, but just perfect for cake decorating. Ideal for creating a smooth finish, and so easy to make.
Veena Azmanov
Yes, it is sweet but that is the nature of fondant.. Love the smooth finish
Denise Wright
I agree fondant is too sweet but it sure does look nice on your cakes. I need to spend more time on your site. You have so many great tutorials for making cakes!
Veena Azmanov
Well it is mostly powder sugar so definitely very sweet but again.. makes those cakes look flawless..
Loree Hagen
Is this chocolate fondant recipe enough to cover two cakes?
Veena Azmanov
I can! It really depends on how thick or thin you roll the fondant. For me this would easily cover an 8 + 6 and have spare for decorations.