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Chocolate Marshmallow Fondant

nefgaby
By: nefgaby
Posted 08/31/09 • Last updated 11/22/06 • 4190 views • 18 comments

Posted by nefgaby

I put together this recipe with the help and tips of some CC members, so many thanks to Licia, PurplePetunia and Ellantehalima. Without them I would have never been able to do it and try home-made chocolate fondant. This is the reason I'm submitting this recipe so everybody can try it!!!

Chocolate Marshmallow Fondant

Ingredients

  • 1 - 16 oz bag for Miniature Marshmallows 1/2 - 3/4 cup Milk Chocolate Chips (semi-sweet or dark) 2 Tablespoons of Water 1 teaspoons of Lorann Oil chocolate flavor OR chocolate-hazelnut flavor OR 2 teaspoons of your choice of extract 7 - 7 1/2 cups of sifted Confectioner's Sugar 1/2 - 1 cup of sifted Cocoa Powder Shortening to grease bowls, spatulas, mixer attachments and your hands when kneading.

Instructions

  1. 1. Melt marshmallows, chocolate chips, water and oil OR extract in microwave in a greased bowl. It takes anywhere form 2 1/2 min to 3 1/2 min. Do it 30 secs at the time and check.
  2. 2. In greased mixer bowl place the cocoa powder (amount you choose to use depends on how strong chocolate flavor you want) plus 3 - 3 1/2 cups of confectioner's sugar. This MUST total 4 cups. Add the melted marshmallow mix to this bowl.
  3. 3. Grease the paddle attachment of your mixer and start mixing on slow. Cover your mixer with a damp kitchen towel.
  4. When mixed through change to the hook attachment, greased as well.
  5. 4. Start adding the extra confectioner's sugar one cup at the time until you find the desired consisntency of the fondant. Amount of sugar really depends on how humid it is. If you find it to be too sticky add a little more confectioner's sugar or if it's too dry add warm water, very little at a time.
  6. 5. Take out of the mixer bowl and knead for about 2-3 or until fondant is all together making a big ball. Consistency must be the same as regular MMF.
  7. It might not be 100% smooth at first, you might feel little lumps of sugar, texture will improve if you let it rest overnight. I always let mine rest for at least one night.
  8. To store, grease plastic wrap with shortening and cover the fondant air tight with it. Then place in ziploc bag, try to get all the air out as well.
  9. Hope you like it, I found it be great and a great solution for all my chocolate fondant needs. Enjoy!!

Comments (18)

beehivebaby 9/21/09 at 8:12pm
I tried this and it was soo crumbly..I only used about 5 cups of sugar and 1/2 cup cocoa..I tried kneading in crisco.. but it just never came together...:(
loves2bake4six 9/23/09 at 11:51am
too crumbly just with the 4cups. ended up adding in 2 tsp corn syrup AND 2 TBsp water to get consistency I needed. Tasted good though.
Andresmom 9/23/09 at 4:48pm
I was about to throw away this crumbly mess when i read "loves2bake4six" review. I added the 2tsp of corn syrup and water and it became somewhat workable. Will not make this again.
OMGitsaLisa 9/24/09 at 12:18am
I just spent over an hour trying to knead in more sugar and exhausted myself only to give up for the night. Now I read these comments. I *really* wish I had bothered to do that from the start so I wouldn't have knocked myself out for nothing. Tomorrow I'll try adding corn syrup and water to see if it comes together because the color is perfect and the flavor is quite nice. It's just so insanely crumbly and hard to work with.
erincc 9/27/09 at 10:46am
This turned out really well for me. I made it in my KA. I needed black fondant so I used hershey's dark cocoa & dark chocolate chips. I can't remember how much PS I added, but I don't think it was very much.
beehivebaby 9/29/09 at 2:38pm
I threw mine away, wished I had tried the corn syrup!!! does anybody know how to get a really good chocolate fondant? I really want to just order the black satin ice but its super expensive and I'm just practicing....help!!!
erilay 10/10/09 at 1:35pm
I was about to toss mine in the trash and then read the coments. I put in half the sugar and it was a crumbly mess. I also spent 1 hour needing this mess of a recipe and it never came together. I will try corn syrup, but I am not happy about the waste of time. I am so busy this weekend. I should not have tried a new recipe. Don't bother with this one. It does taste good, but u can not work with it.
Klaudya 2/24/10 at 2:20pm
I realy like this recip, and also I use 1 tsp of almod flavor to add and extra touch.
sommerjoy77 4/29/10 at 2:27pm
I had mine crumbly until I used my blender and it blended it perfectly It just tears to easily. But eryone loved the taste (like tootsie rolls) some say it was better than reg MMF!
cabecakes 8/15/10 at 5:06pm
I would imagine that it gets crumbly, because water makes chocolate sieze. If you are working with chocolate and one drop of water touches it, it will turn crumbly. Just a thought.
LuLu0426 2/9/11 at 7:14am
I just substituted the water for corn syrup. Turned out perfect!!
DJSpecialK 5/25/11 at 7:13pm
I had some marshmallows left over (6 or so oz) and just decided to try this. Melted marshmallows/chocolate/tiny bit of water in the microwave as instructed. Threw a tablespoon or two of cocoa powder on top of the marshmallows and then started adding the powdered sugar very slowly. After some kneading (by hand) , I had a perfect chocolate fondant. I don't recommend adding a ton of sugar - just little bits until the consistency is correct. I will try this again in a larger quantity.
TakenOverByCake 7/13/11 at 10:51am
I tried this recipe today and it turned out perfect. I did substitue 2 tbsp corn syrup for the water. I had no problems with it being crumbly. I only ended up using 4 1/2 cups PS and then 1/2 cup cocoa. It tastes amazing! It took less than 30 minutes to make.
wibirtn 8/2/11 at 1:54pm
How dark of a brown does this turn out using semi-sweet chips? I am making a carved monkey cake and need both light and dark brown fondant and was wondering if this would work for both or if I'll need to make some white too?
hitzphillygirl 8/15/11 at 11:33am
I only recently started working with fondant through my Wilton classes, and this was my first time making it from scratch. I'll be using it for my birthday cake this weekend, and wanted to do a test run just to make sure it would come out okay. I must say, I'm quite pleased. I cut the recipe in half because I'm only having a small cake. I used vanilla/chocolate swirl marshmallows that I already had on hand. Instead of chocolate chips, I used a broken up Hershey bar that's been sitting in my fridge. (My boyfriend brings me more chocolate than I know what to do with!) The Hershey bar totaled about a half-cup in chocolate. I used corn syrup in place of the water, and I used half-cup of cocoa and about two cups of powdered sugar. I mixed it by hand instead of with a mixer, which I think worked out better than a mixer would have. It came together quickly and the stickiness wore off as soon as the powdered sugar was incorporated, so it was easy to work with. I'll definitely be using this recipe again!
lilly52184 9/20/11 at 6:08pm
what would be any suggestions on making this but into white choc fondant???
jrChef 10/27/11 at 6:54am
I would think just to add white chocolate chips instead of semi-sweet/dark etc. @hitzphillygirl thank you for such a detailed review...I was beginning to think that I shouldn't use it for all the complaints people gave it. Then I read the review stating the obvious that water makes chocolate seize...DUH! (my pastry chef would be embarrassed that I forgot that)...I'm going to be trying to out right now for a halloween wedding cake I'm making...*fingers crossed!!*
hmbillmcelwee 7/25/12 at 9:49am
I love this recipe...it's my go-to for non-white fondant! Definitely need to sub corn syrup for water, otherwise I think this yields a perfect consistency MMF. BTW, I also use this recipe subbing candy melts for the chocolate if I need red or some other hard to tint fondant (also nice for pink since pink food coloring has a tendency to fade so much). I use about 6 oz. of either chocolate (any kind...the darker you use, the darker the color) or candy melts. Of course, you can't get a true red with just the candy melts, but you can get a good start which means MUCH less food coloring...and work!!
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