Candy Peanut Butter Roll

This is one of my families best recipes and these measurements are taken straight from a yellow piece of paper that's been carried from home to home for years. It's something I actually never had until I was older and have been determined to make. It's messy - you WILL get powdered sugar everywhere - and it's a trick to make. I've ruined a trash can and a rolling pin on my first time trying to make this alone. So guys, this recipe is as much for me as it is for you. Please get at me with any questions, this is probably one of the most complicated recipes I'll ever put up here. I promise if I don't know the answer, I'll ask my mom.

What You'll Need

3 Cups of Sugar
1 Cup White Corn Syrup
1/2 Cup Water
Dash of Salt (Just a bit!)
3 Egg Whites
1 teaspoon vanilla
Sifted Powdered Sugar (And therefore, a sifter)
Peanut Butter
Butter
Candy thermometer (Optional)
Rolling Pin
Parchment Paper

In a saucepan, mix the 3 cups of sugar, 1 cup of corn syrup, and 1/2 cup of water. Add a small dash of water and begin to heat on a low heat (maybe around 3)

While your sugar starts to warm, break 3 eggs and get only the whites. You can do this a multiple variety of ways - we just take the yolk out with our hands to present a chance of the shell breaking.

In a mixer on medium or medium high speed, beat the egg whites until stiff peaks form.

Your sugar mixture will start to boil. The best way to figure out when it is at the right stage is to use a cup of cold water and drop small amounts of the mixture into it.

When the mixture gets to hard crack stage, it will still be clear, but it will almost crack on the side of your cup. Soft ball or hard ball where you can form it is too soft. If it starts to brown / caramelize, you've gone too far and get it out RIGHT AWAY! Seriously, we've ruined a trash can this way! Pour it down the sink or else it will ruin your pan. The sugar should not start to brown. A candy thermometer can help, but I actually had a candy thermometer in mine and it wasn't ready hard crack when it was starting to caramelize.

Once the mixture gets to hard crack stage, bring it over to your mixer bowl with the egg whites. While the mixer is on a medium speed, begin to pour in your sugar mixture. Once all of the mixture is in, add in 1 teaspoon of vanilla.

While you continue to mix the candy mixture on medium, sift the powdered sugar onto parchment paper. You need a fair amount of space - this is a pretty large amount of stuff you need to roll out!

Once your candy mixture is well mixed, pour it onto the sugared area. The powdered sugar acts as flour here. Mix the powdered sugar in until the candy does not stick to your hands.

Form the mixture into a block like shape. Roll the candy mixture out until it's about 1/8" thick. Try to keep it in an even rectangle as much as possible.

In a new bowl, mash 5 tablespoons of softened butter. Add in 2 cups of peanut butter (1 16 ounce jar) and mix well with the butter. This makes it spreadable.

Drop in lumps on the candy mixture and spread evenly - leaving a bit of space on the edges as it will squish out when you roll.

Once the peanut butter is evenly spread, start at one end and begin slowly rolling to form a roll!

Once rolled, cut into pieces.

Wrap in saran wrap and store in a chilled area (fridge, or for us, a cold sun room) until the next day to eat!