Cake Central › Recipes › Chocolate Marshmallow Fondant

Chocolate Marshmallow Fondant

It tastes good and handles very well so I have decided to share it.


Amount Ingredient
5 cups colored miniature marshmallows
4 cups white miniature marshmallows
1/4 cup water
5 1/4 cups icing sugar
1 1/2 cups cocoa powder


1. Place marshmallows in a microwave safe bowl then add the water and stir with a fork. 2. Microwave for 2 minutes, stirring after one minute. 3. While the marshmallows are melting, mix together the icing sugar and cocoa powder, using a fork in a medium sized bowl. 4. Stir in 3 cups of the icing sugar/cocoa mixture to the melted marshmallows. Then with your hands knead in the other 2 1/4 cups of the sugar/cocoa mixture. Store in an air-tight bag or container. Notes: This fondant tends to be a little drier than the others so be sure to put some shortening on your hands before you work with it.

Comments (20)

you said colored minature marshmellow, what exactly were you talking about? is it the ones that are pink, and yellow
When you refer to 'icing sugar'... Will powered sugar suffice?
I never heard of icing sugar before, could you please let us know what it is, where to find it and if another type of sugar will suffice? Thank YOU!!!!
Why do you need colored marshmallows and white marshmallows; won't the cocoa be enough to make it chocolate colored?
I am wondering the same as cookiekiss. Why the different colored marshmallows?
Icing Suger is Confectioners Sugar like you use in frosting. Icing Sugar is a English (UK) way of saying powdered sugar. Although we speak the same language we have different meanings and spellings ie we use the spelling coloured and you use colored
Sorry for my delated response to your questions. First, I am from Canada and I apologize for any confusion about ingredient names. Icing Sugar is the same as powdered sugar or confectioners sugar. I used colored marshmallows (yellow, green and pink) for a slightly better color and flavor but they are not necessary. You can easily use 9 cups of white miniature marshmallows. Thank you for your interest in my recipe. Most fondants are very bland tasting but I thought this one was had a great flavor. ( I know what you are thinking. Well of course it had a great flavor. It is chocolate! ) Let me know if the recipe works for you.
Can you use the same recipe without the chocolate to make white fondant? And if so does it taste good as well? The chocolate fondant recipe sounds yummy!
I have made chocolate marshmellow fondant using chocolate marshmellows. 2 tablespoons of water and 1 tsp of corn syrup. microwave until melted, using only about 3/4 of a bag of powd. sugar,(2lb.).. (marshmellows I believe is 10 oz bag) mix a portion of P.S. to melted marshmellows, kneed the rest on a greased surface, you may need to add a tablespoon of water. This fondant tastes really good.:)
That recipes sound very easy. I have never seen chocolate marshmallows in Canada but maybe I just haven't looked very hard for them. Thanks for sharing your recipe.
You are very welcome.:)
How does this hold up in humid climates? I'm in Florida and have heard that home made fondant does not do well here because of the humidity.
icing sugar is confectioners sugar, use the 10x or if you can't find it sift your sugar before adding it to the marshmallow, you should also sift the cocoa with it. Some say to add a tbsp of cornstarch into the fondant if you live in a humid area. I don't think I've ever seen chocolate marshmallows either.
@Gypseycat: I live on the Space Coast, and while I've only used fondant twice, the MMF worked beautifully for me. Here are links to a couple of pics of those two end results. The first is of some 4th of July cupcakes with MMF tops to look like the flag. Half of the cupcakes were chocolate-cream-filled, and the MMF on top made them taste just like Snowballs! (minus the coconut) The second picture is my first (and only) time covering a cake in fondant of any kind (I do mostly cookies & cupcakes), so please forgive all the imperfections. It's not the fault of the MMF! ;-) Meanwhile, I can't wait to try the chocolate MMF, although I think I might substitute chocolate marshmallows for the colored/regular ones. Thanks for posting this! :-)
I use only MMF and I live in Florida and have not ever had a problem. What do you mean by "How does it hold up?" It is humid here but unless you are baking outside your fondant should be fine. I do like the cocoa powder and powdered sugar recipe. I'd like to try that!
I works perfect in humid climate. I live in Cancun, Mexico and I have done it many times. To get a beautiful brown color, use cocoa powder for the dusting instead of confectioners (powder, icing, Etc.) sugar when rolling the fondant. It is messy, but the results are great. I work my fondants in airconditioned room but 99% of the times they are for outdoors celebrations and they hold up great.
That's a great idea to use cocoa powder to work the the Fondant. I almost always use a fondant mat but I might risk the mess for the nice color.
i have just tried to make the mmf.... ummm its a tad dry and breaks of in clumps... does it become more workable after the mmf has rested for a while. i have just trexed my hands a little and worked some in its now sitting in a ziplock bag... any help would be appreciated xxx
i add brown food gel to the melted marshmallow and stir makes it easier to mix in the long run
what do you do when the MMF is dry and breaks off in clumps?ive had this happen before and just gave up and tossed it and went a different route..ive heard adding more Crisco while rolling it out,but ive heard that isn't a good idea too.ive heard and even seen it just get too greasy...
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