Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.05


  3. Categories: Candies

  4. Yield: 48 Servings

  5. 2 1/2 c Grandulated sugar

  6. 1/2 c Light corn syrup

  7. 1/2 c Water

  8. 2 Egg whites

  9. 1/2 ts Vanilla

  10. Confectioner's sugar,sifted

  11. 1/2 c Creamy peanut butter

  12. In butter 2-quart saucepan, mix sugar, corn syrup and water. Cook and stir

  13. over medium heat until mixture boils. Continue cooking without stirring to

  14. hard-ball stage or until candy thermometer registers 260 F. Meanwhile, beat

  15. egg whites with electric mixer until stiff but not dry. Gradually pour hot

  16. syrup over egg whites, beating constantly at high speed of mixer. Add

  17. vanilla, beat until candy holds its shape, 4-5 minutes. On towel dusted

  18. generously with confectioner's sugar, quickly pat candy to 10x4 rectangle.

  19. Dust lightly with more confectioner's sugar, roll candy to 16x6 rectangle.

  20. Spread peanut butter over candy to within 1/2 inch of one of the long

  21. sides. Roll up from opposite side, using the towel to help roll. Wrap in

  22. towel, chill until firm, about 1 hour. Cut in half crosswise, wrap in waxed

  23. paper. Refrigerate. To serve, cut in slices slightly more than 1/2 inch

  24. thick. Makes about 48 pieces. --


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