cups light corn syrup
cups icing sugar (confectioner's)
tablespoon vanilla extract
1 In a large bowl, combine egg whites, corn syrup and salt; beat with mixer in high speed for 10 minutes or until thick. 2 Add in icing sugar; beat on low speed until blended. 3 Beat in vanilla until blended. 4 Use this in any recipe called for marshmallow creme. *This recipe makes a lot of fluff, but may be frozen for later use, just remove from freezer and stir well with a spoon, or it can be refrigerated for up to 1 week, just make sure to stir well with a spoon before using.