2 1/2 c. sugar
1/3 c. water
2/3 c. white Karo syrup
2 egg whites
Peanut butter

Beat 2 egg whites to stiff peaks. Mix sugar, water and syrup in deep pan. Bring to boil, cook to 250 degrees candy thermometer. Pour slowly over egg whites, beating with mixer as you pour, as long as beater will mix. Then by hand until most of shine is gone. Pour confectioners' sugar on table. Divide mixture into 2 parts. Roll out on powdered sugar and spread peanut butter on top, then roll up and cut into slices or leave whole 5 or 6 inch pieces. Wrap and refrigerate.