I have always heard of how much everyone on CC loves MMF over regular Fondant. Now, I'm vegetarian and I do not eat Marshmallows because of the gelatin in them. BUT Marshmallow Fluff does NOT have gelatin in it, at least the kind I buy. Has anyone ever tried making it with fluff? I would love to try one of the recipes substituting it, but the problem is that you measure the marshmallows by pieces... I would need to know the melted volume before I could measure my fluff, right? Any one have any ideas if this would work? or how much fluff I should try on my first attempt?
Giving you a bump because a girl in my Wilton class used the fluff and it worked just fine.
I just don't know the adjustments for sugar etc.
Hope this helps.
Not a lot of help here, they do sell kosher MM that have fish gelatin rather than pork gelatin...but that doesn't help if you avoid fish also.
As for the fluff, a lot of MMF recipes call for ____ounces of MM so you colud probably sub the fluff ounce for ounce. You may have to cut back on the water you add though since the fluff has more moisture.
Here is a link to a recipe on the site entitled "Easy Marshmallow Fondant" that uses marshmallow fluff ... http://www.cakecentral.com/cake_recipe-2148-0-Easy-Marshmallow-Fondant.html