Marshmallow Creme

Directions

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.