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. Weather you cover a cake, cookies or cupcakes this fondant is fun easy and quick to prepare.

Homemade Chocolate Marshmallow Fondant or Marshmallow Chocolate 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. 
5 from 10 votes
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Course: Dessert
Cuisine: American
Keyword: chocolate marshmallow fondant, marshmallow fondant recipe
Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
Servings: 1 kgs
Calories: 423kcal
Author: Veena Azmanov

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

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.

Nutrition

Serving: 109grams | Calories: 423kcal | Carbohydrates: 85g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 28mg | Potassium: 0mg | Fiber: 4g | Sugar: 71g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg