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INGREDIENTS-
1 egg white at room temperature
3/4 cup light corn syrup
1/4 teaspoon salt
3/4 cup sifted confectioners' sugar
2 1/4 teaspoons vanilla extract
DIRECTIONS-
1.
Beat egg white, corn syrup, and salt in a large bowl with an electric
mixer on high speed until mixture is thick and doubled in volume,
about 5 minutes. Reduce mixer speed to low and beat in
confectioners' sugar until thoroughly combined. Beat vanilla extract
into marshmallow creme just until incorporated. Can be
refrigerated in a covered container up to 2 weeks or frozen for 1
month.
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