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.
Table of Content
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 fondant
This chocolate marshmallow fondant is absolutely delicious. Why? Well, it's 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.
Step by step instructions
- 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.
More fondant recipes
- See all Fondant recipes
- Best EVER Homemade Fondant
- Homemade Vegetarian Fondant Recipe From Scratch
- Perfect Homemade Black Fondant Recipe
- Best Homemade Marshmallow Fondant
- Chocolate Marshmallow Fondant
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Printable Recipe
Chocolate Marshmallow Fondant
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
- 16 oz (450 g) Marshmallow
- ¼ cup (50 g) Vegetable shortening
- 4 oz (113 g) Dark chocolate
- 2 tablespoon (30 ml) Light corn syrup
- 1 cup (85 g) Cocoa powder
- 6 ½ cups (800 g) Powdered sugar
- 2 tablespoon Hot boiling water
- 1 teaspoon Vanilla extract
Extra
- 2 cups (240 g) 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.
Nutrition Information
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
Toby Gorelick
According to charts I need at least 4 lbs of fondant for my 12 x 5” square cake. How many times to multiply this? Thanks.
Veena Azmanov
Today, this one makes approximately 2lbs so you will need to double (2X) Thanks