Homemade Chocolate Fondant

I just happen to be one of those people that likes fondant. I know not everybody is with me on that one, but this Homemade Chocolate Fondant is particularly yummy. It's also fairly easy to make and so fun to use. I whipped up a batch to make dinosaur footprints to decorate goodies for my 6 year old dinosaur lover.

Dinosaur footprint decorations made out of Homemade Chocolate Fondant

Aren't they just adorable?




Start by microwaving marshmallows, chocolate, and a dab of butter until melty and poofy.

Mix in some cocoa powder and powdered sugar.

Add some powdered sugar to a flat work surface and knead in additional powdered sugar to get a not-too-tacky ball.

This Homemade Chocolate Fondant is soft and pliable and easy to roll out.

Wrap tightly and roll out portions to your desired thickness (I like about 1/4 inch). I used a small round cutter to make rounds and then pushed a clean dino foot into each to make the print.

I roll out my fondant on a work surface dusted with powdered sugar. I also use powdered sugar to dust my rolling pin and my cutters and stamps to prevent sticking.




A clean brush lightly dipped in water will wipe off the excess powdered sugar for a clean finish on the decorations.

Wrap any leftover fondant well with a double layer of plastic wrap and place in two freezer bags. It keeps for several months at room temperature. If it seems too hard when you come to use it again you can add a little water until it's pliable.

Homemade Chocolate Fondant
(adapted from the recipe by Better Homes & Gardens)

INGREDIENTS
3 cups marshmallows (I just stuff them in)
1/2 ounce semisweet chocolate
1 Tbsp unsalted butter, cut into small pieces
1 1/2 tsp whipping cream or whole milk
1 tsp vanilla extract
1/4 cup cocoa powder
2 1/2 cups powdered sugar

DIRECTIONS
1. In a microwave safe bowl combine marshmallows, chocolate, and butter. Microwave on high for about a minute until marshmallows are poofed up.
2. Stir down and mix in the vanilla extract.
3. Stir in cocoa powder and 1 cup powdered sugar.
4. Sprinkle powdered sugar over a flat work surface. Turn out fondant and knead in more powdered sugar until fondant is not too tacky but still pliable.
5. Wrap tightly in 2 layers of plastic wrap and store in a double layer of freezer bags.
6. To roll out fondant, dust a flat work surface, your rolling pin, and any cutting tools with powdered sugar. Roll out to 1/4 inch and use cutters and stamps to make your decorations.
7. Use a clean brush lightly dipped in a little water to brush any powdered sugar off the surface of your decorations. Allow to dry. If you want firm decorations, allow the fondant to dry overnight.