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. 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.
The Best Chocolate Marshmallow Fondant
I must admit that though I have a sweet tooth fondant is way too sweet for me. Having said that; I do like the taste of Chocolate Marshmallow Fondant. Why? First it’s made with Marshmallows! Second, it has real chocolate in there? And the added bitter cocoa powder kinda offsets some of the sweetness. So if It’s for myself, I think a good chocolate marshmallow fondant would be ideal.
The Best Marshmallow Chocolate Fondant
What another fondant recipe again?
Now, this is my sixth fondant recipe. I know!! Well, not all fondant works with every project and not everybody can find all those lists of ingredients. So I have recipes that work for cake decorators as well as for moms making their kids first birthday cake. You will see a detailed list at the bottom of this post with links.
I hope you find what best suits your requirements.
Homemade Marshmallow Chocolate Fondant or Chocolate Marshmallow Fondant
So let’s talk ingredients and substitutes for this Chocolate Marshmallow Fondant (Save/Pin for later)
- Marshmallows – Well, it’s marshmallow fondant right.. so yes we need marshmallow. Use small or mini ones but mostly use similar size so they melt evenly. I often use largely 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 cause it’s similar to making modeling chocolate but if you cant’ 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.
Homemade Marshmallow Chocolate Fondant aka Chocolate Marshmallow Fondant
Recipe – The Best Homemade Marshmallow Fondant – (Save / Pin for later)
Tools
Ingredients
- Marshmallow – 500 grams ( 1 lb or 16 oz)
- Vegetable shortening – 50 grams (1/4 cup)
- Dark chocolate – 100 grams ( 3.5 oz)
- Light corn syrup – 2 tbsp
- Cocoa powder – 125 grams ( 1 cup)
- Powder sugar – 700 grams (about 3 cups)
- Hot boiling water – 2 tbsp
- Vanilla – 1 tsp
Method
Melt Marshmallow & Chocolate
- Smear the microwave safe bowl with half the veg shortening
- Chop chocolate into small pieces or grate so it melts quickly.
- Place Chocolate and Marshmallows in the bowl
- Add the light corn syrup
- Melt marshmallows/chocolate in the microwave – at 30 sec interval for a minute or more.
Best Homemade Chocolate Marshmallow Fondant or Marshmallow Chocolate Fondant
Mix with spatula
- Once melted – stir slowly – it’s a sticky soupy mix.
- Add one cup powder sugar and the cocoa powder – stir
- Next, add in the hot water.
- Stir well. The mixture will darken and soupier
The Best Homemade Chocolate Marshmallow Fondant or Marshmallow Chocolate Fondant
Knead
- Slowly add more powder sugar
- Transfer the mixture to the working board
- Knead adding the remaining veg shortening and powder sugar as needed
- It is important not to add too much powder sugar.
- The fondant will be a bit sticky now but will firm later.
Marshmallow Chocolate Fondant aka Chocolate Marshmallow Fondant
Divide and store
- Divide fondant into two
- Place in a zip lock plastic bag then in a container to prevent drying
- Keep in the fridge for at least three hours for the fondant to firm up.
Use
- When ready to use. Bring fondant to room temperature.
- Knead to a smooth soft pliable consistency
- If too firm to knead microwave for 5 to 10 secs and knead again.
- Use veg shorting to help with kneading
- Roll on a surface dusting with powder sugar or cornstarch
- Use as needed for your cake.
Don’t forget to save this recipe on Pinterest for later.
You can find a collection of my tutorials and recipes here on Pinterest.
The Best Homemade Chocolate Marshmallow Fondant Recipe or Marshmallow Chocolate Fondant
Homemade Chocolate Marshmallow Fondant or Marshmallow Chocolate Fondant Recipe
Ingredients
Ingredients
- 500 grams Marshmallow
- 50 grams Vegetable shortening
- 100 grams Dark chocolate
- 2 tbsp Light corn syrup
- 125 grams Cocoa powder
- 700 grams Powder sugar
- 2 tbsp Hot boiling water
- 1 tsp Vanilla
Conversions - Please switch between Metric & US for more measurement options
Instructions
Melt Marshmallow Chocolate
- Smear the microwave safe bowl with half the veg shortening
- Chop chocolate into small pieces or grate so it melts quickly.
- Place Chocolate and Marshmallows in the bowl
- Add the light corn syrup
- Melt marshmallows/chocolate in the microwave - at 30 sec interval for a minute or more.
Mix with spatula
- Once melted - stir slowly - it's a sticky soupy mix.
- Add one cup powder sugar - stir
- Add the cocoa powder and the hot boiling water.
- Stir well. The mixture will darken and soupier
Knead
- Slowly add more powder sugar
- Transfer the mixture to the working board
- Knead adding the remaining veg shortening and powder sugar as needed
- It is important not to add too much powder sugar.
- The fondant will be a bit sticky now but will firm later.
Divide and store
- Divide fondant into two
- Place in a zip lock plastic bag then in a container to prevent drying
- Keep in the fridge for at least three hours for the fondant to firm up.
Use
- When ready to use. Bring fondant to room temperature.
- Knead to a smooth soft pliable consistency
- If too firm to knead microwave for 5 to 10 secs and knead again.
- Use veg shorting to help with kneading
- Roll on a surface dusting with powder sugar or cornstarch
- Use as needed for your cake.
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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
If you use homemade fondant often, you may like to check out the
other Homemade Fondant Recipes I have for you
A Collections of Homemade Fondant Recipes by Veena Azmanov
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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.