In the world of fancy cakes, fondant can do pretty much anything — except taste as good as other frostings. But this chocolate fondant recipe changes all that. Plus it's easy and inexpensive to make. Call it a win-win-win-win.
I use a bittersweet chocolate, but the recipe will also work with dark, milk or white chocolate. Softer chocolates, like milk or white, may require a tad more powdered sugar to bring the fondant together.
Leave out the cocoa powder if you're making white chocolate fondant. Also, note that white chocolate fondant can be tinted with gel food coloring, just like traditional fondant.
You can use this mixture just as you would regular fondant: to cover cakes, sculpt figures or make molded shapes. Whatever you make, it'll taste as good as it looks, promise.
Yield: about 2 pounds
- 16 ounces mini marshmallows
- 2 tablespoons water
- ¼ cup finely chopped chocolate
- 1 tablespoon cocoa powder
- ¼ teaspoon salt
- 2 tablespoons light corn syrup
- ½ cup vegetable shortening
- 2 pounds powdered sugar
1. Melt the marshmallow mix
Coat a heatproof spatula and the inside of a medium-sized bowl with cooking spray. Combine the marshmallows and water in the greased bowl. Microwave on high for 1 minute, then stir well.
Continue to microwave at 30 second intervals, stirring in between, until all the marshmallows are melted.
2. Melt the chocolate mix
In a small heatproof bowl, combine the chocolate, cocoa powder, salt and corn syrup. Microwave on high for 30 seconds, then stir. Return the bowl to the microwave and heat at 30-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.
Add the shortening to the chocolate mixture and stir to combine. Don't worry about making the mixture smooth — this is just to soften the shortening and bring everything to the same temperature.
3. Stir up a soft mixture
Add the chocolate mixture to the melted marshmallows. Stir until the mixture is mostly uniform in color.
Add half the powdered sugar and stir until combined. Don't worry if any lumps remain — they'll be broken up in the kneading process.
5. Finish up kneading by hand
Pour the remaining powdered sugar onto your work surface. Grease your hands with cooking spray or shortening and use them to scrape the marshmallow mixture onto the mound of powdered sugar. Knead the mixture so it can absorb as much sugar as possible, until a smooth dough forms.
Wrap the finished fondant tightly with two layers of plastic wrap and then place in a zip-top bag to rest overnight. Use the fondant within six weeks or before the expiration date on the bag of marshmallows.
Photos via ErinBakes.com