Recipe: Peanut Butter Rolls

Hi Sarah,

Here's a recipe for you. I haven't tried it - maybe someone will have a tried and true recipe to share.

Happy Holidays,

Betsy

Peanut Butter Rolls

2 2/3 cups sugar
2/3 cup light corn syrup
1/2 cup water
2 egg whites
Peanut butter

Combine sugar, corn syrup and water in a saucepan.
Cook over low heat until sugar is dissolved.
Cook and stir until mixture reaches 260 degrees on a candy thermometer.
While syrup is cooking, beat egg whites until stiff peaks form.
Continue beating while pouring hot syrup in a thin stream into egg whites.
Beat until mixture holds its shape and becomes slightly dull.
If mixture becomes too thick to beat with a mixer, continue to beat by hand.
Mixture is ready to roll when it doesn't stick to your fingers when touched.
Pour onto buttered wax paper or plastic wrap.
Using your hands or a rolling pin dusted with confectioner's sugar roll out to desired thickness (about 16x6).
Spread peanut butter on top of mixture.
Starting with the wide side roll into a long roll.
Chill in refrigerator to set.
When chilled well, slice and store in an airtight container.
Use thread or dental floss for easier slicing.
NOTE: Be sure to use candy thermometer for best results.