---------- Recipe via Meal-Master (tm) v8.05

     Title: Marshmallow Fluff
Categories: Candies
     Yield: 3-1/2 Quarts

 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

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