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make homemade black fondant

post #1 of 17
Thread Starter 
how do i make black fondant....it keeps turniing purple
post #2 of 17
this is the black fondant recipe I found on CC that I used last week to make a black Jeep...it was perfect!!!!!!! Hope it helps because it is true black!


True Black MMF
Ingredients

* 6 oz. of semi sweet chocolate chips (about half of a bag)
1 bag of mini marshmallows
3 tbsp. of clear Karo syrup
3 tbsp. water
1 1lb. bag of powdered sugar
gel black food coloring
Crisco

Instructions

1. Put your marshmallows in a microwave safe bowl, add the water, and microwave on high for 1 minute. Stir mixture, and microwave for another minute. When marshmallows come out they will be HOT, stir again, scraping the sides with a scraper. Immerdiately add your chocolate chips, and stir until the chips are completely melted. Add your karo syrup and stir again this time with a butter knife, making sure that all of your syrup is incorporated. Add a good amount of black gel food coloring, and stir again with your knife, making sure that you scrape around the edges. Once your mixture is the blackest black that you can get, (I added about 1-2 tsp. of the gel coloring) then add about half of your bag of powdered sugar, and stir until the mixture is thick, with your knife. Grease your hands liberally with Crisco and add the rest of the powdered sugar* to the bowl. Knead your fondant until all of the powdered sugar is gone. Store for up to a month wrapped in plastic wrap, sealed in a gallon Ziploc, and stored in an airtight container.
2.
3. *Depending on the humidity in your area it might take a little more powdered sugar, or even a little less to get the consistancy of fondant.
post #3 of 17
I second the True Black MMF ! It was so easy to make and work with. I used it on the race car.
post #4 of 17
You could also make your fave MMF recipe and add cocoa in place of some of the icing sugar, then you're starting with a much darker base. I also add the color directly to the marshmallows before I add the icing sugar so I don't have to knead so much in afterwards. And I use super black. That's what I do and I always get a good black. icon_smile.gif
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Edible art is the best kind of art!
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post #5 of 17
thanks for posting that recipe. sure sounds easy enough. ill have to do black fondant soon and this will help alot!
Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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Wilton Method Instructor. If you're lucky enough to be on a beach...you're lucky enough.
DANCE as though no one is watching you, LOVE as though you have never been hurt before, SING as though no one can hear you, LIVE as though heaven is on earth...souza
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post #6 of 17
I made it before by combining leftover colored fondant and getting an ugly dark mix that I would never use on a cake...to that I added black gel color and got a real nice black.
post #7 of 17
I tried mixing cocoa with my favorite fondant recipe, but it has never come out as good as that recipe I found here on CC for black...it really works and keeps it sheen when needed.
post #8 of 17
I had to do a 3 tier cake in black once. I used 1 14oz package of the Wilton Dark Cocoa chocolate melts and melted them. I then mixed it with 1/2 c. of light corn syrup. I then added Americolor Super Black and mixed well until I got the color I wanted. I dumped it out on wax paper and let it harden on my counter about 3-4 hours. I then kneaded it into my regular white fondant. It came out jet black. You can see it on the halloween cake, the weight plate and the purse cake in my photos. I would have to say though that if someone didn't want chocolate and I needed a lot of black, I would just buy it. It's hard to make white fondant black without making it wet.
post #9 of 17
It seems like I am always "a day late and a dollar short" to post a reply. But for what it's worth, if you don't want chocolate flavor, try mixing in black powdered food color with the powdered sugar in your favorite fondant recipe. It works for me. I do the same with red. I do like flourpots' (love that screen name!) idea of using up leftover fondant...will have to try that next time.
If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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If you have knowledge, let others light their candles on it.

Never fear shadows. They simply mean there's a light shining somewhere nearby.
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post #10 of 17
Thanks icon_biggrin.gif

I have no idea why I made it plural...it seems weird to me (now) that I did that.
post #11 of 17
For this recipe, what size bag of mini marshmellows is best? Just one 10 oz bag, or should I use a bag and a half for 16 oz? I am giving this recipe a try for a hockey puck birthday cake.

Thanks so much!
~Cara
post #12 of 17
Is there a way to dye ready made fondant black? I don't necessarily want chocolate flavored, I have some but really want to try and do regular. I do not have powdered food color at this time.

thanks
post #13 of 17
i make black fondant all the time, true black like leather. I just use my simple MMf recipe and sub about 1/4 of the PS for cocoa....then add black gel, it takes alot. I find mine must set up at least a few hours, over night is best. It will darken. It tastes fine, and if it seems a bit dry, i just use more crisco on my hands and surface. Oh, I switch from PS to CS when making decorations or rolling it out.
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Jesus is Lord!
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post #14 of 17
But what about dying ready made fondant, like Satin Ice? I should have been more clear when I wrote ready made. I'm all set though.
post #15 of 17

Fantastic recipe! Thank you so much!! 

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