Cake Central › Recipes › Easy Chocolate MMF

Easy Chocolate MMF

Chocolate MMF has been the bane of my existence for the last several days. I had tried a recipe and my MMF was SO dry, and SO crumbly that I couldn't use it. I was baffled, because I added considerably less PS than the regular MMF calls for, yet it was still DRY! I kept thinking and thinking, and experimenting and now I'm confident that I've found the perfect recipe for chocolate MMF. This chocolate MMF comes out very pliable, very moist and very easy to work with. When you're ready to use it, knead in some shortening and it will return back to the beautiful, pliable state it was when it was initially made. If you want to try chocolate MMF, try this recipe first!! Enjoy! INGREDIENTS 16 oz mini marshmallows 7-7.5 cups sifted powdered sugar ( a full 2 lb bag is about 8 cups) 2 TBSP corn syrup 1 TBSP vanilla extract 4 TBSP water 3/4 cup cocoa powder shortening to grease your bowls, works surface etc. DIRECTIONS - Put 16 oz of mini marshmallows into a greased bowl. Add 4 TBSP water and 1 TBSP vanilla, then microwave slowly until marshmallows are completely melted. (I usually do 1 min 30secs) - Transfer melted marshmallows to your KA bowl, add 2 TBSP corn syrup and 3/4 cup cocoa powder. Using dough hook, incorporate until roughly mixed. - Add sifted powdered sugar 1 cup at a time, and knead well each time, scraping the bowl between sugar additions. - After 5 cups have been added, add the powdered sugar 1/2 cup at a time. Knead well, and scrape bowl between additions. - After 6 cups have been added, add the powdered sugar 1/4 cup at a time until the fondant is of the correct consistency. I test it by pressing my finger into the fondant, and if my finger is dry and clean then I know the fondant is ready. - After the last powdered sugar addition, turn the fondant out onto a shortening greased surface and knead. It will be very moist and pliable. Store double wrapped, in a ziploc bag and airtight container until ready to use. Enjoy!!

Comments (45)

Thanks for sharing :)
I am so excited to try this! How does it taste?
i am going to try this tonight! thanks for sharing.
I hope you enjoy it wchendrix! M4Sevens: It tastes just like chocolate frosting!
I would love to know what brand of cocoa & marshmallows you used?
Flourpots: I used Kraft Jet Puffed marshmallows, and Ghirardelli unsweetened cocoa powder. HTH!
Thanks...I cannot wait to try this!
I made this fondant last night, and it tastes really good. I'll let y'all know how it goes when I roll it out and put it on a cake later this week. Thanks for sharing!
Question on fondant and MMF in general ... Can I do this in a food processer w/ dough blade, instead of Kitchen Aid? I ask, because I don't have a KA and am stuck buying Wilton fondant.
this tastes fantastic. I had a problem with it though, It cracked and tore when I was trying to cover a couple of small items. I think that it was my fault....I made it the day before than microwaved for about 10 seconds on 1/2 power. I'm going to try it again and use right away.
Thank you Cakea. Really easy to make. Used my hands and a wooden spoon. It does taste just like a tootie roll. My first time at it. I made this chocolate one, a plain white and a strawberry flavored pink fondant. Yummo
This tastes really good, easy to make. I did have some trouble with it cracking and tearing more than my usual fondant, but all in all I'm pleased. Thanks!
ThreePrinces, I'm glad you enjoyed the flavor. I'm sorry it was cracking and tearing though. Did you use it right after you made it? I sometimes wonder if chocolate MMF is just naturally prone to cracking and tearing. I had some of this leftover, and it also cracked on me. I think the best thing is to use it after you make it. :)
I let it rest like I usually do with fondant; but I think you may be correct that I should have used it right away (we were leaving for the day.) I used it about 3 hours after I made it.
(I did find that adding some Glycerin helped with the cracking a little bit.)
I used it a few weeks later. Threw it in the microwave for 20 seconds. This made it soft enough to roll and form into a bow. Also covered a small round cake with it. The key seemed to be "Not to overwork it". Just get it done quickly and leave it be.
I just used it for my son's birthday cake and it was fab! It went really well with the chocolate cake and the smarties stuck on with thick slip icing didn't budge. The MMF moulded onto the chest inside really well - I just draped it over the whole chest. I then wrapped fondant on the lid and placed it on with slip icing and plastic cocktail sticks along the back. The chocolate coins wedged open the lid and all the kids mouthes opened when I lifted the lid! Will definitly use again and again whenever I need chocolate fondant!
oh and it's only 20:55 on the 9th Jan here!
I just tasted this recipe & I love it! It's sweet & chocolately almost a dark chocolate! I haven't used it yet & I just saw on here that it should be used shortly after making but I am using it for zebra strips & haven't covered my cake with the white fondant yet!! I hope I have no trouble!!
Does it turn out to be dark in color?
Cake Central › Recipes › Easy Chocolate MMF