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!

Hi Jjmosha, No you can not use the same recipe because cocoa powder makes the fondant drier so the marshmallow and powdered sugar measurements have been changed to make the chocolate fondant work. These are the changes you have to make if you want to make plain vanilla marshmallow fondant. 8 cups of miniature marshmallows ( no colored marshmallows) 2 tablespoons water 6 cups powdered sugar 1 tsp vanilla flavouring Now use the same method as in my recipe above and just eliminate the cocoa powder. It will not taste as good as the chocolate fondant but it will handle well and is easy to make. If you like these recipes check out my online icing cookbook called "Icing Only"

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 do not know how this holds up in a humid climate but I think CatzCreationz has a good idea about sifting the cocoa powder and powdered sugar together and adding cornstarch to the recipe. The cornstarch should make the fondant more stable. If you want a good professional homemade fondant that is very stable marshmallow fondants are probably not the best choice. You need to use a recipe that uses glycerin, glucose and powdered gelatin. Its not that hard to make and its very stable. To find a recipe like that look up the ebook "ICING ONLY" on kindle or kobo and click for the "SAMPLE" you will find a recipe called "BASIC ROLLED FONDANT." Eliminate the butter because that is just for flavour and you will have and amazing rolled fondant to work with. (You could probably add the cornstarch to the basic fondant recipe just for added stability) Good Luck!

@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! ;-)

http://www.flickr.com/photos/68236723@N02/7786852214/in/photostream http://www.flickr.com/photos/68236723@N02/7786884440/in/photostream

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.