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.