“This recipe is posted by request. Invert Sugar is sugar in it's liquid form.”
READY IN:
10mins
YIELD:
3 1/2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine 1 1/8 cups Invert sugar with egg white powder in a large mixing bowl and whip at low speed until mixed well.
  2. Set aside.
  3. In a small pan combine remaining Invert sugar, and corn syrup and heat to 210 degrees.
  4. Slowly add hot mixture to the egg white mixture and beat to light.
  5. Add vanilla and whip in quickly.
  6. Keep in covered container.
  7. If it crystalizes, re-heat and whip again.

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