INGREDIENTS

INSTRUCTIONS

In a medium saucepan, combine sugar, water and vinegar. Stir
constantly over Medium heat until sugar is dissolved. Attach a candy
thermometer to side of pan, if desired. Bring liquid to a boil.  Reduce
heat so mixture boils slowly. Boil sugar syrup until it  reaches 234 F.
on thermometer. Or, boil to soft-ball stage, until 1/2  teaspoon syrup
dropped into cold water can be shaped into a ball that  flattens when
removed from water. While candy cooks, generouly butter  a large baking
sheet. In a large bowl, beat egg whites until soft  peaks form. While
constantly beating egg whites slowly pour in cooked  syrup. Add
extracts. Beat until creamy. Drop from a teaspoon in  mounds onto
prepared baking sheet. Col for 15 minutes. To keep  candies, covwer
them with a sheet of foil. Leave at room temperature  up to 4 days.
Makes 40-60 pieces. Variations: Top each cream with one  of the
following; half a nut, half a candied cherry and a small piece  of
candied citron, a piece of candied orange peel, a small piece of  milk
chocolate or a small piece of bittersweet chocolate. MC  formatting by
bobbi744@sojourn.com  NOTES : Plain-looking candies that contain an
amazing symphony of  flavors.  Recipe by: How to Cook w/Herbs Spices &
Flavorings by Doris Townsend  Posted to MC-Recipe Digest V1 #881 by
Roberta Banghart  <bobbi744@sojourn.com> on Nov 02, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 671
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 22.5mg
Potassium: 316.7mg
Carbohydrates: 42.8g
Fiber: <1g
Sugar: 42.7g
Protein: <1g