Chocolate Marshmallow Fondant Recipes

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CHOCOLATE MARSHMALLOW FONDANT



Chocolate Marshmallow Fondant image

This homemade chocolate marshmallow fondant is a delicious sugar paste recipe with the taste of marshmallow and chocolate. This simple, easy and effortless recipe is made with real chocolate and cocoa powder for that rich chocolate taste. Whether you cover a cake, cookies or cupcakes this chocolate fondant is always a real treat.

Provided by Veena Azmanov

Categories     Dessert

Time 12m

Number Of Ingredients 9

16 oz Marshmallow
1/4 cup Vegetable shortening
4 oz Dark chocolate
2 tbsp Light corn syrup
1 cup Cocoa powder
6 1/2 cups Powdered sugar
2 tbsp Hot boiling water
1 tsp Vanilla extract
2 cups Powdered sugar (as needed for kneading)

Steps:

  • Chop chocolate into small pieces or grate so it melts quickly.
  • Smear the microwave-safe bowl with half the veg shortening
  • Place chocolate and marshmallows in the bowl along with corn syrup and vanilla extract
  • Microwave at 30-sec interval for about a minute or two until completely melted.
  • Stir slowly - it's a sticky soupy mix but all the chocolate must be melted
  • Add one cup powdered sugar - stir
  • Then add the cocoa powder and the hot boiling water - combine well (the hot water will dissolve the cocoa powder and give this deep dark color)
  • Continue adding more powdered sugar while mixing with a spatula.
  • Then transfer to a working surface and start kneading.
  • Add the remaining veg shortening and powdered sugar as needed
  • It is important not to add too much, powdered sugar as will make the fondant too dry.
  • The consistency of the fondant will still be slightly sticky but still pliable. (once the fondant rest you can always add more fondant so DO NOT ADD TOO MUCH POWDERED SUGAR)
  • Divide the fondant into two-disc and place in a ziplock or storage bag. This will prevent it from drying.
  • Chill in the refrigerator for at least three hours for the fondant to firm up.
  • Thaw and bring fondant to room temperature.
  • Cold fondant is difficult to knead because the chocolate hardens. You can thaw longer or heat in the microwave for 10 seconds.Tip - (10 SECONDS IN THE MICROWAVE FOR FONDANT IS A LOT SO DON'T DO MORE THAN 10 SECONDS AT A TIME)
  • Knead to a smooth soft pliable consistency. Tip - vegetable shortening on your hands when kneading helps give a smooth shiny consistency.
  • Roll on a surface dusting with powdered sugar or cornstarch - then dust off excess powdered sugar. Alternatively, you can smear vegetable shortening on your surface for kneading.

Nutrition Facts : ServingSize 109 grams, Calories 423 kcal, Carbohydrate 85 g, Protein 2 g, Fat 11 g, SaturatedFat 5 g, Sodium 28 mg, Fiber 4 g, Sugar 71 g, UnsaturatedFat 3 g

MARSHMALLOW FONDANT



Marshmallow Fondant image

This is a very easy (and a little sticky at times) way to make a delicious fondant. It's great on cakes, cookies, or just for your little ones to play with! Leftovers will save in a tightly sealed container for a few weeks.

Provided by Kiele Briscoe

Categories     Desserts     Frostings and Icings     Fondant Recipes

Time 8h30m

Yield 10

Number Of Ingredients 5

¼ cup butter
1 (16 ounce) package miniature marshmallows
¼ cup water
1 teaspoon vanilla extract
2 pounds confectioners' sugar, divided

Steps:

  • Place the butter in a shallow bowl, and set aside.
  • Place the marshmallows in a large microwave-safe bowl, and microwave on High for 30 seconds to 1 minute to start melting the marshmallows. Carefully stir the water and vanilla extract into the hot marshmallows, and stir until the mixture is smooth. Slowly beat in the confectioners' sugar, a cup at a time, until you have a sticky dough. Reserve 1 cup of powdered sugar for kneading. The dough will be very stiff.
  • Rub your hands thoroughly with butter, and begin kneading the sticky dough. As you knead, the dough will become workable and pliable. Turn the dough out onto a working surface dusted with confectioners' sugar and continue kneading until the fondant is smooth and no longer sticky to the touch, 5 to 10 minutes.
  • Form the fondant into a ball, wrap it tightly in plastic wrap, and refrigerate overnight. To use, allow the fondant to come to room temperature, and roll it out onto a flat surface dusted with confectioners' sugar.

Nutrition Facts : Calories 555.1 calories, Carbohydrate 127.3 g, Cholesterol 12.2 mg, Fat 4.7 g, SaturatedFat 2.9 g, Sodium 89.8 mg, Sugar 114.6 g

MARSHMALLOW FONDANT



Marshmallow Fondant image

Homemade fondant is achievable - all you need are marshmallows, water and confectioners' sugar (and a microwave).

Provided by Food Network Kitchen

Time 10m

Yield 1 ball

Number Of Ingredients 3

5 ounces mini marshmallows (2 2/3 cups)
8 ounces confectioners' sugar, sifted (2 cups), plus more for kneading
Vegetable shortening, for kneading

Steps:

  • Combine the marshmallows and 1 1/2 teaspoons water in a large microwave-safe bowl. Microwave for 30-second intervals, stirring in between each, until melted and smooth, about 1 1/2 minutes.
  • Add about three-quarters of the sifted confectioners' sugar into the marshmallow mixture and stir to combine. Once the mixture becomes too stiff to stir, grease your counter and hands with shortening (or wear greased plastic, disposable gloves) and dump the mixture onto the counter. Knead, adding the remaining quarter of confectioners' sugar, a little at a time, until the fondant is very smooth, not sticky and holds its shape into a ball without relaxing. Use right away or grease it lightly with additional shortening, wrap tightly in plastic wrap and store in an airtight plastic bag or container at room temperature for up to several days.

CHOCOLATE MARSHMALLOW FONDANT ICING



Chocolate Marshmallow Fondant Icing image

Don't let fondant scare you - this recipe tastes great and looks beautiful on a cake. It's also fun to work with... kind of like an edible play-doh. I don't like the taste of store bought fondant, but I love the look. Thus, began my search for homemade fondant. I found a recipe online that I have modified only slightly. I'll...

Provided by Denise Grubbs

Categories     Chocolate

Time 15m

Number Of Ingredients 10

16 oz white mini marshmallows
2-5 Tbsp water, as needed
2 lb confectioners' sugar, sifted
1/2 c crisco shortening , place it in a bowl where you can easily access it, near where you will be kneading the dough
1 tsp vanilla extract
1/2 - 1 tsp almond extract
1/2 - 1 tsp butter flavoring
1 mat or counter for rolling dough various tools you wish to use for cutting, embossing, creating shapes and designs
1 oz chocolate, melted (i use ghirardelli - any chocolate of good quality will be fine)
1-2 Tbsp cocoa powder (i use ghirardelli - any chocolate of good quality will be fine)

Steps:

  • 1. TIPS: --> You want to use fondant on a fairly dense cake that will support the weight of the decorations. In comments, I will link to my pound cake recipes as I do not see a way to do it here. So far, only the chocolate pound cake is posted, but any others are similar - basically just omit the chocolate. --> Wilton sells a mat you can use for rolling the dough - not necessary to use theirs, except that it is very nice because it is marked with measurements - very helpful in figuring out sizing. You will have a much easier time using a mat than trying to lift it directly off the counter when you are ready to place it on your cake... read USING FONDANT TO DECORATE below and you'll see why. --> Wilton also sells a rolling pin for fondant ... again, not required, but very helpful as it has bands on the ends to help you determine thickness, which you may not need, but I sure do as I am not so skilled at rolling dough evenly. --> Wilton... yes, they make a lot of helpful tools (they also make a fondant you can purchase, I just don't like the taste)... has various mats, embossers, cutters, etc. that you can purchase for fun with making shapes and other decorations for your beautiful cake. For the cake pictured here, I used their "Fondant Impression Mat, Graceful Vines Design", which I found at Wal-mart, but you can purchase nearly anything you can imagine online from them. In this case, the bride and groom wanted a simple, elegant design, so I included a ribbon in the wedding color and did not add further decorations. You can see a little more decorative one on my recipe for regular marshmallow fondant, which I will link in comments below...
  • 2. MORE TIPS: --> How thick to roll the dough? 1/8" to cover the cake, cut out shapes that will go in the cake covering (have to cut/remove the base cover and press them into the cut-out in the base cover). 3/16" letters, numbers & appliqué shapes 1/16" realistic flower petals and leaves --> Want a different flavor fondant? Just add whatever extract you wish... be creative and have fun! I haven't done it yet, but I suspect orange extract might be nice... --> Want colors? Wilton makes gel colorants for icing... also sold at Wal-mart and craft stores. (Wear food grade gloves to mix or it will stain your hands... not too bad though, if your hands are well-greased with the Crisco & colors are not too dark.) --> NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. The fondant will "sweat", causing spots on your beautiful cake. :( Store decorated cake in cake box (yes, Wal-mart) for best results. --> They will keep for about 3 days as the fondant seals in the moisture in your cake... another reason I love fondant! --> As I think of other tips or you post them in comments, I'll add them here as I am able, so please let me know how this goes for YOU!
  • 3. INSTRUCTIONS: 3 Melt marshmallows, chocolate and 2 tablespoons of water in a large, microwave-safe bowl: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. It usually takes about 2 1/2 minutes total - watch that you don't overdo it. 4 Add extracts and stir with wooden or plastic spoon - use a strong one - this is going to get very thick. 5 Sift in the cocoa powder, about 1/4 of the powdered sugar and stir. Repeat until about 1/2 - 3/4 of the sugar is in the mixture and at least partially stirred. 6 Remove any jewelry on your hands & place in safe location for after you are done mixing this dough or it will be hard to clean out later. 7 GENEROUSLY grease your hands (palms, backs, and in between fingers), and then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. 8 Start kneading like you would bread dough - the faster you work, the easier it will be as it gets harder to knead as it cools... just use caution that you do not burn yourself when you remove from the microwave - that is why I start by stirring with a spoon first. It is very sticky at this stage and you will need to continue adding the powdered sugar until it reaches the right consistency. Re-grease your hands your kneading surface as needed. 9 If the mix is tearing easily, it is too dry, so add water (about 1/2 tablespoon at a time and then knead it in). It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. 10 It is best if you can let it sit, double wrapped, overnight (but you can use it right away if there are no tiny bits of dry powdered sugar). If you do see them, you will need to knead and maybe add a few more drops of water. 11 Prepare the fondant icing for storing by coating it with a good layer of Crisco shortening, wrap in a plastic-type wrap product and then put it in a re-sealable or Ziploc bag. I use Ziploc freezer bags and I always double bag. Squeeze out as much air as possible and seal your bags well. 12 MM Fondant icing will hold very well in the refrigerator for weeks. If I know that I have a cake to decorate, I usually make two batches on a free night during the week so it is ready when I need it. Take advantage of the fact that this fondant icing can be prepared well in advance. NEVER freeze fondant icing and NEVER refrigerate a cake that has been decorated with fondant icing. .
  • 4. USING FONDANT TO DECORATE: 14 Your cake should be completely cool before decorating... or you will have a mess. 15 You don't want to work with cold fondant. If taking it straight from the fridge, pop the bag of fondant in the microwave for 10 seconds at a time to bring it up to about body temperature. Please be CAREFUL as it has a lot of sugar and can get hot VERY fast!! If it's been out at room temp, you can probably skip the microwave step. 16 Sprinkle some corn starch on the counter where you will be working. I understand that some people use Crisco for this step also (always pure white), but that does not work for the humidity here in Virginia... I get greasy dough - not pretty. If you are in a dry area, the Crisco may work better for you. Re-apply either to your counter and rolling pin as needed. 17 Knead the dough until it is pliable and to work in the Crisco coating you put on it to seal it. You may need to add a little water. You want it to be smooth and for the consistency to be that it will stretch a little without tearing. 18 Ice your cake with a light coating of butter-cream (or similar) icing. Important because: This will help seal in the moisture in your cake. It will help the fondant to "stick" to your cake. It will give you a smooth finish. 19 How large to roll the dough? Measure your cake... I'll use a 9" round cake as an example - two layers. Top is 9" across. Sides are 3" tall - and you have to go up one side and down the other, so add in this figure twice. One inch for breathing room and in case the edge tears a little. 9 + 3 + 3 + 1 = 16" So, roll out a 16" circle of dough that is AT LEAST 1/8" thick. If you are decorating a rectangular cake, roll your dough into that shape. Please do not be tempted to skimp on the thickness. I wish I could post another pic of what happened to a cake I tried that with once... the fondant cover was too thin and tore... fortunately, it was for family, but it ruined the look of the cake and I've never skimped since! MM fondant is pretty forgiving, but I rolled that one very thin.
  • 5. 20 Use caution trying not to let your fingernails mark the fondant at this point - dents are hard to remove, but I do have a tip below if it happens. 21 Do not try to bring fondant to your cake. Bring your cake to the fondant - as close as possible. If you do not have a mat, you can ROLL the fondant on your rolling pin to move it... just be careful NOT TO FOLD it. 22 Gently lift the mat where you rolled your fondant and flip it upside down onto your cake. Gently adjust so your entire cake is covered. You will need to gently smooth, starting at the top center to remove bubbles and get the entire cake to a smooth finish... because this dough is elastic, it will work with you. 23 A soft, clean pastry brush will remove gently any excess cornstarch. 24 Get a pizza roller and gently roll around the base of your cake until you have removed all excess dough. Now, gently press the edge along the base in to tidy the appearance. Lovely, yes? :) 25 Roll balls, place butter-cream around the base to "finish" and "anchor" your cake or if the edge at the base is not as tidy as you want. Use your cookie cutters, mats, hands, and whatever else you want to create shapes and other decorations for your cake. 26 I prefer to use a little bit of butter-cream icing every time I stick on a fondant decoration as it helps to anchor it in place. I usually have butter-cream the same color as my fondant also because if I accidentally knick it with my fingernail or something, butter-cream saves that smooth finish by simply dabbing and smoothing a small amount at the damaged area. 27 Store any unused fondant back in individual bags for each color, coated with Crisco and double-bagged. It will hold for up to a couple of months. 28 Store your decorated cake in a sealed cardboard bakery box (yes, Wal-mart or craft stores again), but never in the fridge as explained above. If it is only overnight, I will sometimes just leave it open.

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