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.