Peanut Butter Divinity Roll

Recipe View 2 mins In a heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, and water. (2 minutes)

Recipe View 3 mins Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves. (3 minutes)

Recipe View 15 mins Continue to cook, without stirring, until the mixture reaches 250°F (120°C) on a candy thermometer, or until a small amount of syrup dropped into cold water forms a hard, rigid ball. (About 15 minutes)

Recipe View 4 mins While the syrup is cooking, beat the egg whites in a clean, dry glass or metal bowl using an electric mixer until stiff peaks form. (4 minutes)

Recipe View 2 mins Gradually pour the hot sugar syrup over the beaten egg whites in a thin, steady stream, while continuing to beat with the electric mixer on medium speed. (2 minutes)

Recipe View 5 mins Continue beating until the candy mixture becomes thick, loses some of its shine, and clings to a spoon. (5 minutes)

Recipe View 1 mins Lightly dust a sheet of waxed paper with confectioners' sugar.

Recipe View 3 mins Spread the candy mixture evenly onto the prepared waxed paper.

Recipe View 3 mins Generously spread the peanut butter over the candy mixture.

Recipe View 1 mins Starting from one edge, carefully roll the candy into a tight log. (3 minutes)

Recipe View Cut the log in half to create 2 shorter rolls.

Recipe View Slice each roll into desired thicknesses using a sharp knife. (3 minutes)

Recipe View Dust the slices with additional confectioners' sugar, if desired. (1 minute)

Recipe View Store in an airtight container at room temperature.