Black fondant recipe

Making black fondant can seem super tricky but it’s actually quite simple. I use my own marshmallow fondant recipe with a couple of small adjustments to make the perfect black fondant that does not rip or tear or get elephant skin.

Black Fondant Recipe

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Tips for making black fondant

  • Sift your powdered sugar so that you don’t have any lumps in your finished fondant. Lumps can cause your fondant to get lots of holes and rip.
  • Make sure your marshmallows are fresh. Dried out and old marshmallows will make dry fondant
  • You can increase your water by 1/2 Tbsp if you live in a dry area or decrease the water if you live in a humid area
  • Don’t use more than 1 Tbsp of black food coloring. Your fondant will look dark grey at first but will darken over time. Using too much black food coloring (to make it extra black) can break your fondant and cause it to have pockmarks in the finished product.

black fondant chalkboard wedding cake

How to make black fondant

  1. Sift your powdered sugar
  2. Place your vegetable shortening in the bowl of your stand mixer with the hook attachment
  3. Melt your marshmallows in a large heatproof bowl. I start with one minute, stir, then 30 second increments until the marshmallows are completely melted and puffed up.
  4. Pour the water over the top of your melted marshmallows to release them from the bowl.
  5. Pour the marshmallows into the bowl of your stand mixer and start mixing on low.
  6. Add in your food coloring
  7. Add in 3/4 of your bag of powdered sugar and continue letting everything mix until the marshmallows are smooth and sticking to the sidees of the bowl.
  8. Add in 1/2 cup of powdered sugar and let mix a few seconds to get the fondant to start releasing from the bowl
  9. Use a flexible bowl scraper or spatula to remove the fondant from the bowl and place into your bowl of leftover powdered sugar
  10. Fold over to work in the last bit of sugar. Once it’s mostly worked in, you can remove it from the bowl and finish it on the table.
  11. Keep pulling the fondant until it stretches like taffy and does not break. Now your fondant is ready to be used on a cake. Yes, you can use it right away!

How to store leftover black fondant

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Store your leftover fondant by wrapping it in plastic wrap and then placing into a ziplock bag. Store at room temperature. Always re-warm your fondant in the microwave for 30-40 seconds and condition with vegetable shortening before rolling out and covering a cake.

Trouble-shooting problems with black fondant

Fondant is too dry – Get your hands wet and work the moisture into the fondant to make it a little moister. You can also add 1tsp of glycerine if you have it.

Fondant is too sticky – Knead in more powdered sugar 1/2 cup at a time until it’s not sticky. A little stickiness is normal. I like to dust my table with cornstarch to prevent sticking and grease my hands with vegetable shortening.

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Fondant is tearing – Re-heat in the microwave until warm, pull like taffy until stretchy and smooth. You can also add a little vegetable shortening to your hands or add more pre-made fondant if it’s not coming together.

Skill level: Newb Making black fondant can be tricky but this recipe will show you how easy it can be!

how to make black fondant with store-bought fondant and marshmallows recipe

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