2 1/2 c Grandulated sugar
1/2 c Light corn syrup
1/2 c Water
2 Egg whites
1/2 ts Vanilla
Confectioner's sugar,sifted
1/2 c Creamy peanut butter
In butter 2-quart saucepan, mix sugar, corn syrup and water. Cook and stir
over medium heat until mixture boils. Continue cooking without stirring to
hard-ball stage or until candy thermometer registers 260 F. Meanwhile, beat
egg whites with electric mixer until stiff but not dry. Gradually pour hot
syrup over egg whites, beating constantly at high speed of mixer. Add
vanilla, beat until candy holds its shape, 4-5 minutes. On towel dusted
generously with confectioner's sugar, quickly pat candy to 10x4" rectangle.
Dust lightly with more confectioner's sugar, roll candy to 16x6" rectangle.
Spread peanut butter over candy to within 1/2 inch of one of the long
sides. Roll up from opposite side, using the towel to help roll. Wrap in
towel, chill until firm, about 1 hour. Cut in half crosswise, wrap in waxed
paper. Refrigerate. To serve, cut in slices slightly more than 1/2 inch
thick. Makes about 48 pieces.
