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Marshmallow Creme

2 cups granulated sugar
1 cup water
2 cups light corn syrup
1 cup egg whites
1/2 cup light corn syrup

4 teaspoons vanilla extract

1. Combine sugar, corn syrup and water in a medium-sized saucepan. Cover and heat to a rolling boil over medium heat. Uncover and cook, without stirring, to 242*F (115*C) on a candy thermometer or until a small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cooking time can take between 4 to 8 minutes.
2. Meanwhile using an electric mixer at high speed, beat egg whites and 1/2 cup light corn syrup in a large bowl just until stiff peaks form. Reduce speed to medium and while beating constantly, very slowly pour hot syrup in a steady, thin stream into the egg whites. Add the vanilla and continue beating at high speed for about 3 to 5 minutes.

Makes about 8 cups.