instead of real marshmallows? I hate the taste of regular fondant but we're vegetarian and don't eat gelatin. Fluff is gelatin free but I have no clue if it would work in a MMF recipe!
Thanks for your help!
-Krissy
Ok. I tried it. It failed miserably. I had to add so much powdered sugar that it tasted really gross. It also wouldn't stiffen up. I suppose the gelatin helps to firm it up. Dang! I wanted to use MMF instead of the regular gross tasting fondant.
krissy_kze,
My Wilton instructor gave me the following recipe. I've never used it, as I discovered the mmf on this site and haven't looked back since. This recipe is supposed to work very well and should taste much better than that icky boxed stuff. This one is supposed to be made in the mixer, but I would try by hand if you prefer. Either way, it's going to be a sticky mess for a bit.
Grease dough hook on mixer very well with crisco. To 1 jar (not sure what size) marshmallow cream, add 3 cups icing sugar. Knead with dough hook and then continue by hand adding a bit of sugar at a time until fondant is of right consistency.
If you try it, let us know how it works. 
This is a really dumb question........but, why don't vegetarians eat gelatin?
Sorry, I just don't know a lot about veg. diets....
A long time ago I called Jello and asked them what gelatin is made of. They said they scrape the hides of any animal used as a food source to make gelatin.
Hope I answered your question
I'm going to try rolled buttercream instead and see how I like working with that instead.
A substitute for gelatin is agar-agar. It's made from seaweed. I've never worked with it but I may try it in a fondant recipe to see how it works if I don't like the rolled buttercream.
Yeeeeck!!! Don't think I'll ever eat gelatin again! Thanks for the info. Don't blame you girls for not wanting to eat it.........
try rolled buttercream has milk and butter in it, Can you drink milk and eat butter. I dont know anything about it eaither.
Cochineal [Carmine (E120)] is the dye extracted from crushed insects. It is "natural" and is usually listed a "colouring" on food products. It has been in use for centuriesbut fell out of every-day use in favour of cheaper, synthetic colours.
Although a small number of people can be allergic/sensitive to it, it increasingly being used again, because artificial colourings are also producing allergies and sensitivites as well.
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