Help! Need Chocolate Fondant Recipe..

Baking By Lyoshka Updated 23 Mar 2011 , 11:29am by Lyoshka

Lyoshka Posted 21 Mar 2011 , 7:47pm
post #1 of 7

HI all.. I'm making a purse cake and need to wrap it in chocolate fondant. problem is, I have never made or used chocolate fondant and am scared to ruin the whole thing. Can you share some recipes with me?

Also, any tips about working with Choc. fondant as compared to MMF?

thanks!

6 replies
cakesrock Posted 21 Mar 2011 , 9:17pm
post #2 of 7

I like Rhonda's ultimate MMF and there's a choc one in recipes...

Lyoshka Posted 22 Mar 2011 , 7:43pm
post #3 of 7

thank you!!

icer101 Posted 22 Mar 2011 , 7:57pm
post #4 of 7

this is also a regular fondant recipe by michelle foster on c/c/ very good also.


http://cakecentral.com/recipes/7432/michele-fosters-updated-fondant

Bubbl3h3ad Posted 22 Mar 2011 , 8:09pm
post #5 of 7

This is a recipe for True Black MMF that is on here. Just leave out the black coloring. It tastes GREAT, kind of like fudge. I just copied and pasted it here for you so you won't have to search.

6 oz. of semi sweet chocolate chips (about half of a bag)
1 bag of mini marshmallows
3 tbsp. of clear Karo syrup
3 tbsp. water
1 1lb. bag of powdered sugar
gel black food coloring
Crisco

Instructions
Put your marshmallows in a microwave safe bowl, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. When marshmallows come out they will be HOT, stir again, scraping the sides with a scraper. Immerdiately add your chocolate chips, and stir until the chips are completely melted. Add your karo syrup and stir again this time with a butter knife, making sure that all of your syrup is incorporated. Add a good amount of black gel food coloring, and stir again with your knife, making sure that you scrape around the edges. Once your mixture is the blackest black that you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your bag of powdered sugar, and stir until the mixture is thick, with your knife. Grease your hands liberally with Crisco and add the rest of the powdered sugar* to the bowl. Knead your fondant until all of the powdered sugar is gone. Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.

KarisCakes Posted 23 Mar 2011 , 3:23am
post #6 of 7

I have made my regular MMF and added a good amount of cocoa powder before adding the powdered sugar. The reason I did it was to get it dark brown before dying it black. It tasted pretty chocolaty to me!

Lyoshka Posted 23 Mar 2011 , 11:29am
post #7 of 7

thank you so much!

and Bubbl, thanks for the black one!! i'm sure I'll use it for something very soon, always wondered how to make it true black when the need arose. thanks icon_smile.gif

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