Sunday, February 14, 2010

Peanut Butter Roll

2 cups sugar
1/2 cup water
1/2 cup white Karo syrup
2 egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla
Powdered sugar
Peanut butter

Boil sugar, water and Karo syrup until it spins a thread. Beat egg whites until stiff. Slowly pour boiled sugar mixture into egg whites which have been stiffly beaten, using electric mixer. Add cream of tartar and vanilla. Add powdered sugar
(approximately 1/2 to 3/4 box) to this mixture.

Prepare wax paper dusted in powdered sugar and divide the candy "dough" to be rolled out and spread thin layer of warmed peanut butter over the flat layer of rolled dough. Carefully roll the candy into a roll. Set aside until ready to cut into pieces.

NOTE: If you are using a portable mixer, it helps to have two people to make this candy recipe. One person will beat the egg whites while the other person stirs the sugar mixture to check for "spin thread" stage, and then pours this mixture into the
beaten egg whites.

My sister, Wanda Slack, is the keeper of this recipe.

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