• 2 1/4 cups Invert Sugar, divided
• 4 1/2 Tbsps Dried Egg Whites
• 2 1/4 cup Light Corn Syrup
• 1 tsp Vanilla

Printable Recipe 1. In a mixing bowl, combine 1 1/8 cups of the in -vert sugar with egg whites; whip at low speed of electric mixer to blend. Set aside. 2. In a saucepan, combine remaining 1 1/8 cups invert sugar and corn syrup. Heat to approxi -mately 210º. 3. Slowly add heated syrup to egg white mixture and beat until light. Add vanilla. 4. Store in covered container at room tempera -ture and use in any recipe calling for marshmal -low cream. 5. RECIPE AND IMAGE TAKEN WITH PERMIS -SION FROM AUTUMN CARPENTER’S BOOK, ALL ABOUT CANDY MAKING. ALL RIGHTS RESERVED