---------- Recipe via Meal-Master (tm) v8.04
  Categories: Desserts
       Yield: 1 servings
   2 1/4 c  Invert sugar*, divided
   4 1/2 tb Dried egg whites
   2 1/4 c  Light corn syrup
       1 ts Vanilla
   In a mixing bowl, Combine 1 1/8 cups 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 cups invert sugar and corn syrup. Heat
   to approximately 210 degrees F. Slowly add heated
   syrup to egg white mixture and beat until light. Add
   vanilla. Store in covered container and use in any
   recipe calling for marshmallow creme. Makes about 3
   1/2 quarts. *NOTE: Invert sugar is Cane sugar in
   liquid form. Improves the quality and keeping
   properties in candy. If it crystallizes, place over
   hot water until it liquifies.