Chocolate Marshmallow Fondant
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 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.
Chocolate marshmallow fondant
- 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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Chocolate Marshmallow Fondant
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.
Ingredients
- 16 oz (450 g) Marshmallow
- ¼ cup (50 g) Vegetable shortening
- 4 oz (113 g) Dark chocolate
- 2 tbsp (30 ml) Light corn syrup
- 1 cup (85 g) Cocoa powder
- 6 ½ cups (800 g) Powdered sugar
- 2 tbsp Hot boiling water
- 1 tsp Vanilla extract
- 2 cups (240 g) Powdered sugar as needed for kneading
Method
- 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.
- 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.
I’ve never made fondant but your recipe looks doable, thank you! I’m planning to decorate a cake with an edible chess board, will this fondant work in a chess pieces mold? I had planned to use melted chocolate for that part so maybe that is better for the pieces and use the fondant only for the “board” part? I also noticed your reply to another comment suggesting mixing white chocolate and white fondant, do you have a recipe link by any chance?
Thanks so much for the help!
Katie. This fondant will work like regular fondant just tastier. If you want the chess pieces to stand on their own make sure to add CMC to the fondant. CMC is edible gum that helps to stabilize and make the fondant firmer.
Yes, white modeling chocolate and white fondant will make a delicious white chocolate fondant too.
Hey Veena,
Thanks for the recipe. Do you have a video for it?
Ash. No, I have no video for this – sorry.
Thanks for replying Veena. One more question, can I make a white chocolate using the same recipe by substituting with white chocolate and removing cocoa? Have you tried this before? Do you think it will work?
I have not tried making it with white chocolate. Personally, I prefer to combine white modeling chocolate with white fondant to make a white chocolate-flavored fondant.
Ok thanks a lot
I want to try this chocolate fondant How long can it be stored? And how do you store it?
Thank you!!
Joan
Fondant can be stored at room temperature for a month or in the fridge for up to three months. You must ensure it is well sealed so it does not dry out. I first wrap it in plastic than in a ziplock bag and into a container. Hope it helps.
Would chocolate chips work as the chocolate in this recipe? Thank you!
Yes, Teala. Chocolate chips are fine. Make sure they are melted properly so you don’t have a grainy fondant.
Hi veena,
Your recipe is so yummy it’s hard to not eat the entire batch ?
One thing to ask is when I do make your chocolate fondant, the finished product has what looks like small dark flakes of chocolate, do you know what this could be? I’d really appreciate it if you could help me with this!
Stacey sounds like either the chocolate did not melt completely or the chocolate seized in the mixture. When you add the powdered sugar do it slowly so the temperature does not fall drastically.
Thank you for this recipe! Our first time making fondant and I like how your recipe uses a good amount if cocoa powder to give it a darker chocolate color than other recipes I have found.
Thank you, Rochella.
Forgive me if I missed this in the recipe, but at what point should I add in the vanilla?
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
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
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.
This is the best chocolate fondant I have used! It was easy to work with, rolled out nice and smooth, and tastes great too!
Thank you so much, Elise. I think so too. I love the taste as well. Thank you for coming back to write this feedback.
Can you add coloring to make this black?
Yes, Daphne, you can add black color to make this black fondant.