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.
