Marshmallow Creme - cooking recipe

Ingredients

2 1/4 cups invert sugar, divided
4 1/2 teaspoons dried egg whites
2 1/4 cups corn syrup
1 teaspoon vanilla

Preparation

Combine 1 1/8 cups Invert sugar with egg white powder in a large mixing bowl and whip at low speed until mixed well.
Set aside.
In a small pan combine remaining Invert sugar, and corn syrup and heat to 210 degrees.
Slowly add hot mixture to the egg white mixture and beat to light.
Add vanilla and whip in quickly.
Keep in covered container.
If it crystalizes, re-heat and whip again.