Marshmallow Creme

1. 1

   Combine 1 1/8 cups Invert sugar with egg white powder in a large mixing bowl and whip at low speed until mixed well.

2. 2

   Set aside.

3. 3

   In a small pan combine remaining Invert sugar, and corn syrup and heat to 210 degrees.

4. 4

   Slowly add hot mixture to the egg white mixture and beat to light.

5. 5

   Add vanilla and whip in quickly.

6. 6

   Keep in covered container.

7. 7

   If it crystalizes, re-heat and whip again.

No additional tips available.