To make chocolate fondant (more interested in it being dark brown than super chocolately flavored) can I just sub some of the powdered sugar with cocoa powder? Any tips or advice? Please help!
I use Michele Foster's fondant recipe and i add 6 oz choc chips to the corn syrup mixture and make sure they are all melted. If it's not dark enough, you can add brown food color.
I make MMF, and buy the chocolate swirl marshmallows from Kraft. They come out a light tan color, but that makes it MUCH easier to color to a darker hue. Plus, it tastes exactly like a tootsie roll!