Chocolate Marshmallow Fondant





Introduction: Chocolate Marshmallow Fondant

About: I am powered by sugar and rainbows! For realz!

Marshmallow Fondant (MMF) is awesome, so what can make it more awesome?  Adding Chocolate!

I went into this little experiment expecting the batch made of chocolate marshmallows to turn out the best.  I was very wrong, but I'm happy I got to taste test all of these awesome batches!

Step 1: Ingredients

This is what you will need, in some combination, to make all of these batches. I'm sorry I don't have the amount of powdered sugar I used. I stopped measuring that out after the first time making MMF. I find you just need what you need and try to make sure I have at least the amount normal recipes say which is about 1 pound of powdered sugar to every 8 ounces of marshmallows.


  • Marshmallows
  • Chocolate Marshmallows
  • Cocoa Powder
  • Chocolate Chips
  • Water

Handy things to have:

  • Silpat mat (or imitation) very, very handy, still sticks a bit, but much better than your counter
  • Microwaveable
  • Wooden Spoons
  • Measuring utensils
  • Sifter of some sort, you won't like getting clumps in your MMF

Step 2: Cocoa Version

Staring off simple with just cocoa.

  • 3 oz Marshmallows
  • 2 tsp Cocoa Powder
  • Dash of water
  • Powdered Sugar
Melt your marshmallows first.  Once they are ready, mix in your cocoa.  Now mix in the powdered sugar as normal.

This batch had a nice taste to it and gave the best brown color of all the batches.  It did seem crumbly like I read before, but didn't seem to just fall apart.  While it didn't seem to have the stretch like normal MMF, it still rolled out and stretched over my little ramekin just fine.

Step 3: Chocolate Chip Version

Lets try those chocolate chips out!

  • 3 oz marshmallow
  • Powdered Sugar
  • .53 oz chocolate chips
  • Dash of water

So I don't know what the best way to do this is.  You can mix the chocolate chips and marshmallows together or separately   If you do them separate  you need to try to scrape it all out of the bowl you melted it in and get as much as you can mixed in with the marshmallows.  You can mix them together, but it takes a lot of short intervals in the microwave with lots of stirring so it doesn't overflow.  It will take much longer to melt this way, but you get every bit of the chocolatyness.

With the marshmallows and chocolate chips mixed together, mix in the powdered sugar like you normally would.

I really liked this batch.  It had a good taste and still had a pretty nice brown color.  Also, it seemed to work fine with rolling, and stretching.

Step 4: Cocoa + Chocolate Chip Version

Time to mix it all together!

  • 3 oz marshmallows
  • 1/2 tsp cocoa
  • .53 oz chocolate chips
  • Powdered Sugar
  • Dash of water

You are going to start with melting the marshmallows and chocolate chips.  As I stated in the last step, either do this together or separate   Once those are melted and mixed thoroughly, mix in the cocoa.  Now mix in the powdered sugar.

This, I would say, was the best of the bunch.  You got the great chocolatlyness from the chocolate chips and the darker color from the cocoa.  It wasn't as dark as the cocoa batch, but I toned it down to make up for the added chocolate chips.  You could try adding a bit more to get the darker brown.

This one tasted great, looked great, and was great to work with.  Great, great, great :)

*This is the recipe I would suggest you use*

Step 5: Marshmallow Version

This was supposed to be the full proof, perfect outcome batch.  Of course it ended up being my least favorite.

  • 3 oz Chocolate Marshmallows
  • Powdered Sugar
  • Dash of water
Just make it like normal MMF.  Melt it, mix it, kneed it.

This one acted much like normal MMF and ended up tasting much like it too.  The chocolatlyness was more subtle in this batch and the marshmallows gave it an odd grayish purplish brown color.  I made MMF with this before, but the color wasn't as noticeable until I had the nice brown CMMF's to compare it to.  I wouldn't make it like this again.

Step 6: Resources

I did some research before attempting this.  Thanks to all those who have come before me.

Chocolate Chips and Cocoa

Chocolate Chips only



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    What will happen if you use the chocolate chip with cocoa powder recipe AND use CHOCOLATE marshmellows in the recipe?

    1 reply

    Huh, I can't believe I didn't think to try that too. I think it could be interesting, but it might mess with the color a bit :)

    After mixing all the infredients make sure you allow the fondant to cool overnite coved in a greased bowl. The next day it is easier to handle and not so sticky.

    Looks tasty. Is this just like the one you buy at the store or is it different? =) Thanks

    3 replies

    It is different. As far as I know just Fondant is sold in stores and not Marshmallow fondant. I have never tried the stuff from the store, but that is because I only ever hear about how bad it tastes. So I figured I might as well make it :)

    Yes, I hear the store fondant does not taste good and it's mostly to make the cakes look good. I will have to try this kind on my next cake. I'm wondering how it will hold up after putting it on a cake and if the texture will hold the stamp being rolled on. Have you tried the stamps on this fondant yet?

    I have not. I have limited experience with marshmallow fondant, but from what I have read, it can be worked with the same as normal fondant.

    I have really been wanting to try fondant, Penolopy. This is great because I have heard that the store bought stuff doesn't taste real good. Now I have a homemade recipe to try!

    1 reply

    I have heard the same thing. I hope you enjoy some tasty chocolate marshmallow fondant :)

    Super! When I do fondant from scratch ... 75% of the time it's a flop! Lets hope it's a success now :-)
    Want to know... If I do marshmallow from scratch ... Is it the same?? As fondant I mean

    1 reply

    I haven't used or made regular fondant before, but I have made marshmallow fondant many times. I think they are similar. MMF has always been sticky to me, you need to keep powdered sugar nearby when working with it cause if it gets to warm or gets touched too much, it will stick to everything. Except for the very first time I tried to make MMF and jumped the gun in trying to kneed it, it has always worked out for me :)

    Awesome was thinking of trying this you just saved me a bunch of time. Thank you for posting I appreciate it.

    1 reply