---------- Recipe via Meal-Master (tm) v8.05
  Categories: Candies
       Yield: 48 Servings
   2 1/2 c  Grandulated sugar
     1/2 c  Light corn syrup
     1/2 c  Water
       2    Egg whites
     1/2 ts Vanilla
            Confectioner’s sugar,sifted
     1/2 c  Creamy peanut butter
   In butter 2-quart saucepan, mix sugar, corn syrup and water. Cook and stir
   over medium heat until mixture boils. Continue cooking without stirring to
   hard-ball stage or until candy thermometer registers 260 F. Meanwhile, beat
   egg whites with electric mixer until stiff but not dry. Gradually pour hot
   syrup over egg whites, beating constantly at high speed of mixer. Add
   vanilla, beat until candy holds its shape, 4-5 minutes. On towel dusted
   generously with confectioner’s sugar, quickly pat candy to 10x4 rectangle.
   Dust lightly with more confectioner’s sugar, roll candy to 16x6 rectangle.
   Spread peanut butter over candy to within 1/2 inch of one of the long
   sides. Roll up from opposite side, using the towel to help roll. Wrap in
   towel, chill until firm, about 1 hour. Cut in half crosswise, wrap in waxed
   paper. Refrigerate. To serve, cut in slices slightly more than 1/2 inch
   thick. Makes about 48 pieces.