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

Ingredients

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

Instructions

    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

Cakework Says... 19 Nov 2010 , 5:31pm

what size bag of mini marshmallows

Ambar2 Says... 1 Jan 2011 , 12:11pm

i think its 16 oz

mayaverga Says... 16 Jan 2011 , 8:32pm

hi! I want to try this recipe! may I know the exact quantity of the mini marshmallows in grams or in oz! thanks!

mommynana Says... 13 Feb 2011 , 7:56am

could milk chocolate be used???

angel_wings31 Says... 4 Mar 2011 , 10:14am

What is icing sugar?

wwood Says... 12 Mar 2011 , 4:14pm

icing sugar is powder sugar

chef_issam_makki Says... 14 Mar 2011 , 11:41pm

wooooooooooowww

Angela_Elise Says... 12 Apr 2011 , 2:18pm

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!

Shondam Says... 23 May 2011 , 4:16pm

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.

wilgon1 Says... 7 Jun 2011 , 5:13pm

Instead of kneeding by hand could I put it in the blender for it to mix

mvucic Says... 20 Jun 2011 , 8:30am

Anyone know how many pounds this makes?

Morgana-rose Says... 5 Jul 2011 , 10:02pm

Is there any diffrence to mini marshmellow to the big marshmellows can i use the big marshmellow to make fondant?

Donna110659 Says... 8 Jul 2011 , 5:45pm

mini marshmellows melt better maybe alittle faster

adalynsmom Says... 16 Aug 2011 , 10:21pm

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?

tristansmama Says... 7 Sep 2011 , 8:30am

Love thisrecipe! All I had was Dark corn syrup and it worked great!! It made it nice and dark and glossy!

jenna15 Says... 29 Sep 2011 , 11:56am

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!

kater82 Says... 3 Oct 2011 , 8:03pm

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!

jcallen Says... 20 Nov 2011 , 2:52pm

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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