Friday, December 16, 2011

Peanut Butter Roll

So I have been trying to make the perfect peanut butter roll, have tried several recipes and finally found the perfect recipe that my Mother in law gave me. It had to be moist, fluffy, creamy. I've had some that tasted dried and hard. The roll made with potato just can not get sodt and fluffy so I totally threw that recipe away. I think you'll love this one as good as I do.

3 egg whites
4 c. white sugar
3/4 c. warm water
3/4 c. white corn syrup
1 tsp. vanilla
1 + c. peanut butter


In large mixing bowl, beat egg whites very stiff and set aside. Be sure you have very carefully separated the eggs so there is no sign of any yellow in the whites. Mixing bowl should be very dry. In a saucepan, mix sugar, water and syrup. Cook on medium high heat and at first use a spoon to remove sugar crystals from side of pan. After mixture starts to boil rapidly, place the lid on the pan only 30 seconds, then quickly take the lid off. ( This melts all crystals). Do not stir anymore while sugar boils. Place candy thermometer on side of pan and watch carefully for temperature to reach hard ball stage.
Immediately take pan off of burner at exactly hard ball stage. Remove candy thermometer. Again re-beat you egg whites to stiff and while using beater, gradually add hot cooked syrup mixture ( about 1/3 of it at a time) beating in between until most all syrup is used.
 Do not take a spoon and rake syrup out of pan ( as you do not want crystals).
Add vanilla: keep beating, then later use large spoon beating until you can spoon white mixture out on theree sheets of waxed paper placed lapping over each one.
First of all this waxed paper should be well greased with butter, then butter you hands and wait until white candy is cool enough for you to work with your hands, patting it out like bread dough.
Spread peanut butter over entire area and start rolling it up lik a jelly roll.
When candy roll is completly cooled, slice and place in airtight container.


No comments:

Post a Comment