2 cups marshmallow creme syrup
4 teaspoons vanilla extract
1 pint vanilla flavor marshmallows
Place marshmallows in a mixing bowl. Chill in refrigerator for about 30 minutes, stirring occasionally. Pour marshmallow creme onto marshmallows and stir until well blended. Refrigerate overnight.
While marshmallows are chilling, beat butter and lemon zest to beat margarine. Add marshmallow creme and vanilla extract. Beat until all marshmallows are evenly coated.
Place marshmallows evenly in chilled bowl. Fill each lemon lemond with marshmallow creme syrup and spoon marshmallow creme into bowl. Top each lemon with marshmallow creme syrup. Serve at room temperature or cold.
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