For this recipe you can either used store bought corn syrup or you can make your own as indicated by the link. Many folks are moving away from store bought corn syrup in an effort to avoid GMO's.
In addition, if you happen to raise your own chickens and collect fresh eggs, you might prefer to pasteurize your egg whites first.
3 egg whites
2 C. light corn syrup
1/2 tsp. salt
2 C. sifted confectioners' sugar
1 T. vanilla extract
In large mixer bowl, combine egg whites, syrup and salt. Beat for 10 minutes on med-high until thick. Reduce the speed of your mixer to low and gradually add the confectioners' sugar.
Then add vanilla extract and beat until blended. Makes two quarts.
Transfer the fluff to a plastic container, cover and store in the fridge for up to 2 weeks or freeze for up to 2 months.
© Can Stock Photo Inc. / robynmac