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.

NOTES : Plain-looking candies that contain an amazing symphony of flavors.

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