Homemade Marshmallow Creme
Newsgroup: rec.food.recipes/Janie McKinney
Adapted from Ideals: Desserts, Candy, and Cookie Cookbook (1978)
Makes about 3 1/2 quarts
2 1/4 cups invert sugar*, divided into halves
4 1/2 tablespoons dried egg whites
2 1/4 cups light corn syrup
1 teaspoon vanilla
In a mixing bowl, combine 1 1/8 cups of the invert sugar (that's 1 cup + 2 tablespoons) 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 210 degrees F on a candy thermometer. Slowly add heated syrup to egg white mixture and beat until light. Add vanilla. Store in covered container and use in any recipe that calls for marshmallow creme.
*Invert sugar is cane sugar in liquid form. It improves the quality and keeping properties of candy. If it crystallizes, place over hot water until it liquefies.
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