Tutorial: Making Marshmallow Fondant

Fondant is a type of icing used to decorate cakes, cookies, cupcakes, and pastries (it’s how they make wedding cakes all shiny and smooth!) Fondant can usually be divided into two groups: poured fondant (like the type that can be found in Cadbury Creme Eggs) and rolled fondant. Regular rolled fondant (which contains things like glycerin) is not very tasty, while rolled marshmallow fondant (abbreviated often as MMF) is a bit softer and tastes much better. Fondant can be purchased at cake decorating stores and art supply stores such as Michaels, or made at home. Store bought fondant is expensive and also tastes awful. I mean, really bad. (2017/08/11: Actually Satin Ice is pretty good!)

Finished fondant

Despite popular belief, fondant can be easy to make, inexpensive, and delicious. Gone are the days of disgustingly sweet fondant (I have personally banished them – you can thank me by subscribing or sending me gifts… I like chocolate).

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Chocolate-covered Strawberries and Marshmallows

Who wouldn’t want to sit on the beach and munch on chocolate-covered strawberries and marshmallows all while sipping a glass of champagne in the Bahamas? No one. However, if the weather’s not exactly warm (say, you’re Canadian), and you’re not near a beach (which is probably true if you’re reading this), all that you have left is delicious juicy berries in rich chocolate. You know what? I’ll settle. Gladly.

Strawberries and marshmallows covered in chocolate

Chocolate-covered strawberries are one of my favourite desserts, when made correctly. The key to making them correctly is tempered chocolate, and that the strawberries are completely dry. There is no way around this! Chocolate-covered strawberries can be found in almost all buffets and range from good to bad, but you’re about to learn how to do it right.

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