---------- 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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