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!
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.
- 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.
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.
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?
Yes, the color is a very rich brown.
can this recipe be used for figures,like a shoe,if so what else do i need to make it hard enough to stand up and stay? thank you for any information you can give me
I think it may be a little too soft on its own to use to mold figures. I haven't used it myself, but it can't hurt to try adding some Tylose powder to it, to give it strength. Good luck!
Mix the MMF with gumpaste about 50/50 to get it to stand up and get hard for things like shoes...
I loved the taste!! Not usually a fondant fan. My big problem was the cracking. Like others said, I think if I used it right away it would have been perfect but I thought it had to sit out a few hours like regular fondant. I'll probably try it again but just be sure to use it right away
Ok. Sorry for the stupid question but I am very new to this cake decorating thing. Can you please tell me what KA is when you say KA bowl? Thank you!
Cant wait to try this as ive always had issues with my chocolate MMF. I think using it right away is the key. Kim1976, KA stands for Kitchen Aid. You dont need a Kitchen Aid to make MMF some people just prefer to do it using that method as opposed to doing it by hand.
I just made this and covered my son's pirate ship cake with it and its wonderful! It taste pretty good too. Its the perfect deep brown, it rolled very nicely and my cake looks great. I didn't use my stand mixer, I just did it by hand. Thanks so much!
Making this for the second time. I used it on a cake I did last month and it was a hit. It tastes like a tootsie roll! I had left over and used it a week later and had issues with cracking and tearing, but was able to make it work. I'm not a chocolate fan, but my friends that are totally love it!
I made this again today, this time with my KA. The mixing was much easier, however, we only used a pound and a half of PS and it was still very dry. Next time I'll start checking the consistency after about 5 cups.
i made it for my first time just moments ago~! turned out as smooth as a baby's butt lol.. i used Hershey's Special Dark cocoa and it Smellllllllls delish!
cant wait to see it cover the cake!~!!!
How much glycerin did you (Three Princes) use and did it help with the cracking and tearing?? Can't wait to try this!!!
I'm needing black fondant but didn't want to just color white MMF black b/c of the "bleeding" it can do on your mouth and hands, etc... Could this be used for black instead??? Or is it definitely brown? (The cake is 2 black layers and 1 white layer)
Could someone tell me is 16 oz's of mini marshmellows 8 cups? or do you know how many cups it is? Thank you
This is probably a silly question, but do you ice the cake in chocolate buttercream or regular buttercream, or does it matter? Has anyone ever used this with a WASC cake? My favorite cake flavor is white with chocolate icing, but wasn't sure what flavor buttercream to use.
I halved the recipe and it turned out perfectly! Thank you so much!
It does taste great! I didn't read reviews until after I made it, so hopefully I won't have too much trouble with cracking when I use it later.
It is a dark brown color- I don't think you could pass it off as black however it is dark enough that it would take considerably less black coloring to make it black.
It reminds me of chocolate cookie dough. :)
What's the largest size cake this can be used on??
I want to use the chocolate to make small micky mouse ears do you think this would work? Also since I want to make it black do I add the coloring into the marshmallows after they have melted?
Would anyone have any ideas if one wanted to make "white" choc fondant instead?
Awesome recipe! Just used to make a fall 3 tier wedding cake.. Love it!!
I used this recipe on my "Polka Dots" wedding cake this past weekend. Other than having problems with this being a bit too pliable, it was a great-flavored and relatively easy-to- work-with fondant. I used the Hershey's Special Dark cocoa powder which gave it a rich, deep, lovely brown color, but unfortunately had to color it black for the cake design.
Just love this recipe... Tastes very good! I put this on my mom's birthday cake this weekend....thanks for the recipe. I give you two thubs up! :D
Loved it!!! Tastes like tootsie rolls!!!
I saw a few recipes on here for Chocolate MMF, and have to admit, I liked the claim to ease ! hehe It WAS easy, and tasted great! I do not have a reason to try another recipe, this was perfect.
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