How to Make Homemade Chocolate Marshmallow Fondant
Recently I needed brown fondant for a Fendi handbag cake. But, there are just some colors that are super hard to achieve, and guess what, brown is one of them. Knowing how hard it is to achieve a brown color and not wanting to make another trip to the store; I decided to make my own chocolate marshmallow fondant. Completely from scratch made with real chocolate and cocoa powder. This fondant is soooo delicious everyone will love the taste.
I know I am biased because I am a chocolate lover. But, you can’t go wrong with chocolate. The chocolate gives it such a nice flavor that is not overpowering. Not only that, it was super easy to make. One of the main reasons I like making marshmallow fondant. Plus, an instant dark brown fondant and I didn’t have to empty a whole jar of color gel to achieve this.
How to make chocolate marshmallow fondant
To make chocolate marshmallow fondant, I started out by using the recipe from my regular marshmallow fondant found here. I adjusted out some of the powdered sugar and replaced it with cocoa powder.
Also, I reduced the amount of water. I was certain that adding water to the marshmallow and chocolate would for sure make the chocolate seize, but it was fine (whew…). Instead, I had a nice liquid that flowed right off the spatula. 
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Ingredients
- 16 ounces mini marshmallows
- 4 ounces dark semi-sweet chocolate chips
- 1/2 cup cocoa powder
- 1 tsp tylose powder
- 4 tbsp water
- 2 tbsp corn syrup
- 2 tbsp glycerin
- 1/4 cup shortening
- 7 cups powdered sugar (almost 2 lbs)
Things to consider when making chocolate marshmallow fondant
When making chocolate marshmallow fondant do not get disappointed when at first it breaks apart (i.e. not pliable). Let it rest for at least an hour before use. It will become pliable once you start kneading it again. If the fondant gets too hard, place it in the microwave 10 seconds at a time. The heat from the microwave will heat up the chocolate. Do not overhead the fondant, it just needs to be heated just enough.
Use mini-marshmallows because it melts faster. For best results melt the marshmallow with the chocolate. This makes sure the chocolate doesn’t stiffen up and make it harder to combine all the ingredients.
I added tylose powder to the marshmallow fondant to increase the strength of the fondant. As marshmallow fondant by itself gets really sticky and sometimes when it is rolled out will stick to Mat. This makes it difficult to work with and to cover a cake that way. Learn my method for covering a cake with fondant.
Now that we have that covered let’s go…
Step 1: Melt the marshmallows and the chocolate
Spray a heatproof bowl and spatula with nonstick spray. Weigh the mini marshmallow and chocolate and place in the microwave for 30 seconds at a time.
Step 2: Add water, glycerin, and corn syrup
Stir the melted chocolate and marshmallow until combined. Make sure they are fully melted. Then add the water and mix. The mixture should be loose. Add the glycerin and corn syrup and mix again.
Step 3: Add the cocoa powder
Sift in the cocoa powder and use the spatula to combine.
Step 4: Add the powdered sugar
Add the powdered sugar one cup at a time. Place some shortening on both hands and knead until the powdered sugar is combined. 
You may have to knead the fondant on the counter, in that case, place some powdered sugar on the counter and knead until the fondant comes together. Add more shortening to your hand as needed or to the fondant.
Roll the fondant into a ball. It needs to rest for at least an hour. Place some shortening on a piece of plastic wrap, add the fondant and place it into a Ziploc bag. That’s it, you now have chocolate marshmallow fondant/brown fondant that is delicious and has a deep brown color. Still not comfortable working with fondant, see the ultimate guide for working with fondant here.
Homemade Chocolate Marshmallow Fondant/Brown Fondant
Ingredients
Ingredients
- 16 ounces Mini marshmallows
- 4 ounces Dark semi-sweet chocolate chips
- 1/2 cup Cocoa powder
- 1 tsp Tylose powder
- 4 tbsp Water
- 2 tbsp Corn syrup
- 2 tbsp Glycerin optional
- 1/4 cup Shortening
- 7 cups Powdered sugar almost 2 lbs
Instructions
Directions
- Spray a heatproof bowl and spatula with nonstick spray.
- Weigh the mini marshmallow and chocolate and place in the microwave for 30 seconds at a time.
- Stir the melted chocolate and marshmallow until combined. Make sure they are fully melted. Then add the water and mix. The mixture should be loose. Add the glycerin and corn syrup and mix again.
- Sift in the cocoa powder and use the spatula to combine.
- Add the powdered sugar one cup at a time. Place some shortening on both hands and knead until the powdered sugar is combined.
- You may have to knead the fondant on the counter, in that case, place some powdered sugar on the counter and knead until the fondant comes together. Add more shortening to your hand as needed or to the fondant.
- Roll the fondant into a ball. It needs to rest for at least an hour.
- Place some shortening on a piece of plastic wrap, then add the fondant and place it into a Ziploc bag.
Don’t forget to share the love. Until next time happy caking.
