---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 1 Servings
   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 spped 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