Marshmallow Fondant

Marshmallow Fondant (MMF) -  Has anyone tried making this yet?  Has anyone heard of Marshmallow Fondant?  I found out about it a few weeks ago.  I am not really a big fondant fan, but Miss D's birthday is rolling around again soon.  She has requested the "Barbie" cake -you know,  the dome-shaped cake with the doll torso sticking out of it.  Anyway, the dress for this doll will be out of fondant, so I really wanted something that tasted good.  I have to admit this one is pretty tasty.  Not that I can eat the big wads of it my children have been sneaking, but as it's rolled out over buttercream, it still retains that marshmallow squishy-ness and is quite nice.  There are many recipes out there for MMF but pretty simply:

2 (10 oz.) bags of mini marshmallows
1/2 c. butter or veg. shortening
2 pounds powdered sugar
a few tablespoons of water

food color paste (if desired)

Melt the marshmallow and butter over a double-boiler, or in the microwave.  when melted, add 1/2 of the powdered sugar and mix by hand or in a stand mixer.  Continue adding powdered sugar until a soft dough forms, adding water if it gets too thick.  Transfer to a counter surface dusted with more powdered sugar and continue to knead until smooth.  Place in a zippered plastic bag and squeeze out excess air.  Store in the fridge for at least a few hours and up to two weeks.  When ready to use, allow it to come to room temperature in the bag.  Microwave for 30-sec bursts until soft and pliable.    If you wish to color the fondant, you can use color paste (and food-safe gloves for your hands) kneading the color into the fondant until evenly distributed.  When soft, the fondant is easy to roll out and also to cut out and mold. 

My children used the leftover fondant to create "cookies" for Mother's Day.