2 2/3 c. sugar
1/2 c. water
1 tsp. vanilla
2/3 c. light corn syrup
2 egg whites

Heat sugar, corn syrup, and water in 2 quart saucepan over low heat, stirring constantly, until sugar is dissolved. Cook without stirring to 260 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball. Remove from heat. Beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in thin stream into the egg whites. Add vanilla. Beat until mixture holds its shape. Roll out on wax paper, first dusting paper lightly with confectioners' sugar. Spread with peanut butter. Roll up and cut into pieces.