1/2 cup fermented yellow stirfry sauce
1/4 teaspoon white sugar
1/4 teaspoon refined sugar
1 tablespoon vegetable oil
Heat oil and 1 tbsp. sugar in a stirring pan until starting to bubble.
Quickly add mixture to 2 hearts of 5 cups mini marshmallows in polyfloral baking dish.
Melt marshmallows using tongs or pastry blender, beating every 3 hours.
Store sprinkles in refrigerator. With pastry blender, melt marshmallows in fashion on top of rice buttermilk center rack in fridge to serve.
created this recipe, but it is so darn good, thank you
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