Earlier today I showed you how to make marshmallow fondant (MMF). It’s some super tasty stuff that you can use to cover your cakes for a professional look at home. Now I’m going to show you how to make chocolate marshmallow fondant. It’s really, super duper similar but I find it can be a little more difficult to get the right consistency. The chocolate version dries out on you so easily so you have to take special care for that. Since I already introduced you to this good stuff earlier today we’re just going to hop right on in.
For this project you will need:
- 2 lb. bag of powdered sugar
- 13 oz. jar of marshmallow fluff
- 3 oz. semi-sweet chocolate
- 1/2 c. unsweetened cocoa powder
- vegetable shortening
Start by using vegetable shortening to grease up everything you’ll be using. Marshmallows are sticky, and fluff isn’t quite so bad but it still makes a mess!
In a glass bowl melt 3 ounces of bittersweet chocolate.
Once melted add in your jar of marshmallow fluff and mix until well comedienne. This step is MESSY!
Place a large pile of powdered sugar onto your counter top, about 2 cups is good to start. Pour your marshmallow and chocolate mixture on top. Try to be better than I was about not getting the marshmallow onto the counters! It’s stopping for these dang pictures that undo my efforts sometimes! :)
Scoop some of the sugar on top of the mixture and fold over and over to start to turn your melty mess into a dough. Keep going until it holds its own fairly well.
Next sift your cocoa powder on top of your fondant. This is going to add even more chocolate flavor and add a really pretty brown color too.
Turn and and knead until you get all of the cocoa powder incorporated. Continue adding powdered sugar until you get a stiff dough that holds its own shape.
To test for the proper texture grab a bit and hold it so that it dangles down a bit. If it snaps then your fondant is too dry. Definitely do not add any more sugar. If it droops and starts to head toward the counter top it’s too soft and you need to continue adding powdered sugar. If it droops a bit but mostly holds its own you’re all set.
Wrap in plastic wrap and allow your fondant to sit in the fridge for at least an hour. Remove and allow to sit on the counter and warm up to room temperature before trying to use. If your fondant is too dry add a few drops of water and knead very well. Continue until the texture works better for you. If it is too sticky, add powdered sugar by the spoonful until you’re happy with the texture.