Chocolate Marshmallow Fondant


This is an easy to make homemade marshmallow chocolate fondant. I had no problems with cracking or crumbling with this combination.


  • 4oz semi-sweet bakers chocolate
  • 2 TBSP corn syrup
  • 1 bag mini marshmallows
  • 1/2 cup cocoa
  • 3 cups icing sugar


  1. Place chocolate, corn syrup and marshmallows in large microwaveable bowl. Heat for 45 seconds at a time, mixing after each time until all the marshmallows and chocolate is melted. Mix well. Add cocoa and icing sugar at 1/2 cup intervals. Knead the mixture until you have a workable consistency. Let cool. Store on counter at room temperature in saran wrap. Make sure there is no air in it.

Comments (18)


okay...just to be clear its safe to use powdered sugar lol I was wondering about the icing sugar too. I'm making a baby shower cake this week so I need chocolate fondant and never yet made it, only regular white. :-) Thanks!


Just have to say, this recipe is awesome! I've been trying to find a way to make a true black fondant. I used the recipe but added the black coloring once everything was melted & it came out fantastic! Nice & smooth & no weird texture that you usually find when making black MMF. Thank you!! I only had Hersey's dark chocolate chips in my pantry & it still worked just fine.


I am gonna try this tomorrow, it sounds awesome! I just made two batches of the regular MM fondant. A friend and I are making a cake tomorrow and we wanted to have a better tasting fondant. Can a cake with this type of fondant be put in the fridge?


this was a great recipe! it was easy to make and tasted great! I needed brown fondant but wanted it to be chocolate. I made it for a wedding cake and it rolled out easily! thanks for sharing this recipe!


Dont know what I did but It didnt turn out.> Crackling and crumbling and disappointing...... Im sure it was my fault but I think I'll quit making fondant tonight and forever!


I liked (but didn't love) this recipe. I like the taste a lot and the color was a really nice chocolate brown, but it was soooooo hard for me to roll out. I added about a 1/2 cup less powdered sugar than the recipe called for and it was still much too firm. I nearly broke my rolling pin trying to roll it out large enough to cover my cake. I had to call my boyfriend over to give me a hand so I could rest my tired arms, it was that difficult. I guess the plus-side of this was that it was incredibly durable and I didn't have a bit of a problem with cracking or breakage. But I didn't anticipate the workout that this required. I'll probably make it again because, like I said, the color and flavor were awesome. But I'll definitely go a full cup less on the powdered ingredients.

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