2 1/4 c Invert sugar *
4 1/2 tb Dried egg white
2 1/4 c Light corn syrup
1 ts Vanilla
In a mixing bowl, combine 1 1/8 cups invert sugar with egg whites, whip at
low speed with a mixer to blend. In a saucepan, combine the remaining 1 1/8
cups invert sugar and corn syrup. Heat to about 210 degrees. Slowly add
heated syrup to egg white mixture and beat until light. Add vanilla Store
in covered container. Makes 3 1/2 quarts.
* Cane sugar in liquid form.
(That's what my cookbook says, and it advises you to heat the sugar over
hot water if it crystallizes. I've never seen it, but maybe in specialty
store, like a cake & candy making supply store.)
From: NMBA62B Julianna Hatfield. Formatted by Olivia Liebermann
