Title: Big-surprise creams
 Categories: Candies, Bobbie - no
      Yield: 50 Servings
 
      4 c  Sugar
  1 1/2 c  Cold water
  1 1/2 tb White vinegar
      3    Egg whites
      2 ts Vanilla extract
      2 ts Chocolate extract
    1/2 ts Walnut or black walnut
           -extract
 
  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