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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