Chocolate Fondant

This icing is rolled out and used as a covering for a firm cake such as pound cake which has been iced lightly with buttercream to seal in moistness. A light layer of apricot glaze may also be used. Cakes covered with chocolate rolled fondant can be decorated with royal or buttercream icing decorations.


  • 14 ounces Dark Cocoa Candy Melts® Candy

    Easy-Add Dark Cocoa Candy Melts® CandyAdd to shopping list Dark Cocoa Candy Melts® Candy

  • 1/2 cup light corn syrup
  • 24 ounce package Ready-To-Use White Rolled Fondant

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  • Brown Icing Color (optional)

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  • Black Icing Color (optional)

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About 2 pounds chocolate fondant.

Instructions: Chocolate Fondant

step 1

Melt Candy Melts® following package directions. Add corn syrup; stir to blend. Turn out mixture onto waxed paper; let stand at room temperature to dry and harden several hours. Wrap well and store at room temperature until ready to continue with recipe.

step 2

Knead small portions of candy mixture until soft and pliable. Knead softened mixture into fondant until smooth and evenly colored. If darker color is desired, knead in icing color.