here it is:
15 oz mini marshmallows
2 Tbspn water
1/2 tsp salt
2 tsp lemon juice (fresh or bottled)
2 tsp light corn syrup
1 tsp vanilla 1/2 tsp Princess Cake and Cookie emulsion or 1/2 tsp lemon extract
2 lbs confectioner's sugar, aprox. 7 cups, sifted
1/2 cup Crisco or vegetable shortening
Grease micowave proof bowl w/Crisco. Also grease a 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 confectionerâs sugar, one cup at a time. After aproximately 5 cups, grease your hands with Crisco, and knead the mixture in the bowl. Add the 6th cup and continue to knead. Now grease your work surface well and turn mixture out of bowl onto counter. Sift remaining sugar, regrease hands and knead well. If mixture seems soft, add one additioanl cup of powdered sugar.
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 can be used after sitting for a few hours.