|16 oz. mini marshmallows
2 T water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup (helps w/ pliability)
1 tsp vanilla
1/2 tsp lemon extract
2 lbs (approx 7 C) confectioner’s sugar, sifted
1/2 C Crisco or vegetable shortening
Grease microwave proof bowl w/ Crisco. Also grease wooden or heat proof spoon. Pour marshmallows and water into bowl. Microwave for approximately 2 minutes stopping and stirring at 40 second intervals. Mixture should be soupy.
Take out of microwave and immediately add corn syrup, lemon juice, salt and extracts. Stir well. Sift confectioner’s sugar into mixture, one cup at a time. After approximately 6 cups you’ll barely be able to keep mixing, so grease your hands and work surface really well. Put the remaining sifted powdered sugar on top of the greased counter top and turn the marshmallow mixture out of the bowl on top of the remaining powdered sugar. Knead well. If mixture seems soft, add one additional cup of powdered sugar a little at a time.
Shape into a mound and put a coating of crisco on outside. Double wrap in cling wrap and insert into ziplock bag. Press air out of bag and seal. Allow to rest overnight, but, it can be used after sitting for a few hours.
I have to send a big thanks out to my mom!!!!!! She came up and helped me watch my kids all day so I could I bake and decorate the cupcakes. She even sat and helped me cut out and paste over 200 polka dots!! I love you mom…thanks so much for your help!