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
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.
