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Ingredients
- 2 1/4 c. Invert sugar*, divided
- 4 1/2 Tbsp. Dry egg whites
- 2 1/4 c. Light corn syrup
- 1 tsp Vanilla
Directions
- In a mixing bowl, Combine 1 1/8 c. of the invert sugar with egg whites; whip at low speed of electric mixer to blend. Set aside. In a saucepan, combine remaining 1 1/8 c. invert sugar and corn syrup. Heat to approximately 210 degrees F. Slowly add in heated syrup to egg white mix and beat till light. Add in vanilla. Store in covered container and use in any recipe calling for marshmallow creme.
- Makes about 3 1/2 qts.*NOTE:Invert sugar is Cane sugar in liquid form. Improves the quality and keeping properties in candy. If it crystallizes, place over warm water till it liquifies.
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