Big-Surprise Creams

Title:
Big-Surprise Creams

Yield:
50 Servings

Categories:
Candies




Ingredients:





     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 by: How to Cook w/Herbs Spices & Flavorings by Doris Townsend


 


 Posted to MC-Recipe Digest V1 #881 by Roberta Banghart


 
on Nov 02, 1997