2 c. sugar
1 c. water
2-1/2 c. light corn syrup
1/2 c. light corn syrup,lukewarm
1 c. egg whites
1 t. vanilla
Boil first 3 ingredients to soft ball stage (250 degrees). Cool 5 minutes. Meanwhile, place 1/2 cup lukewarm corn syrup in mixing bowl. Add 1 cup egg whites. Beat slowly till blended, then beat hard till light and fluffy. Beat cooled syrup in a fine stream into egg whites. When well mixed, add vanilla. Beat hard for 3 minutes. Store in jars, but don’t cover until completely cooled.
*If marshmallow creme seems too soft after completely cooled, cook first 3 ingredients a little longer next time. If it seems too hard, don’t cook quite as long.
Taken from “The Basics and More Cookbook” published by Little Mountain Printing, Richland, PA