Chocolate Marshmallow Fondant

 This post first appeared on my other blog in 2013, but since I no longer maintain that one, I'm reposting some of my favorites here!

When I need to cover an entire cake in dark brown or black, it is useful to start with chocolate fondant and use far less food coloring.

At those times (or anytime you’d like chocolate flavored fondant) I like to use Chocolate Marshmallow Fondant.  As an added bonus, Chocolate MM Fondant tastes a lot like Tootsie Rolls!

Here's a little sneak peek of my Chocolate MM Fondant project.  

Any guesses?

Chocolate Marshmallow Fondant

Adapted from Cake Central

1 (16 oz) bag Jet Puffed Mini Marshmallows

3 oz dark cocoa candy melts or semi sweet chocolate

3 tbsp light corn syrup

½ cup cocoa powder, sifted

3 ½ - 4 ½ cups confectioner’s sugar, sifted

Solid vegetable shortening

Place the marshmallows, chocolate, and corn syrup into a microwave safe, glass bowl.  Microwave in 30-second increments, stirring well each 30 seconds, until the marshmallows and chocolate are completely melted and smooth (total time will be around 2 ½ minutes).

Generously grease the counter and your hands with shortening.  Stir the cocoa power and 3 ½ cups of confectioner’s sugar in to the melted marshmallow mixture, then turn out onto the greased countertop.  Knead the confectioner’s sugar mixture into the melted marshmallows, adding shortening to your hands, as needed, to prevent sticking.

Continue kneading until the mixture forms a smooth, slightly tacky ball, working in up to an additional cup of confectioner’s sugar, as needed.

Cover the fondant in a layer of shortening and cover tightly in plastic wrap for 15 minutes or until ready to use.  Chocolate MM fondant may be used right away (after a 15 minute resting period) or within a few days. 

Once the Chocolate MM fondant cools, if may harden slightly.  Heat it for up to 10 seconds in the microwave to help with pliability.