4 c. white sugar
1 c. light corn syrup
3/4 c. boiling water
3 egg whites
Peanut butter

Cook sugar, syrup and water to a boil, stirring constantly until mixture starts to boil, and cook to a soft ball stage. At the same time, beat egg whites stiff. Pour half of syrup mixture over beaten egg whites, continuing to beat. Return remaining syrup to stove and cook to hard ball stage. Pour remaining syrup over beaten egg whites and syrup mixture; continue beating until well mixed. Then beat with a wooden spoon until right consistency to place on counter top and roll out. (Mixture will be ready to roll out when you can touch it with fingers and the mixture will not stick to your fingers.)

Use a pillow case or flour cloth dusted with flour to roll out on, and dust the rolling pin with flour also. Spread with peanut butter, roll into logs. Cut with sewing thread or dental floss; this will prevent tearing or compressing the slices. Store in refrigerator in an airtight container.

TIP: Use electric mixer to beat syrup and egg whites until the mixer starts to gear down, then switch to a wooden spoon. If you beat entirely by hand you will have to beat for a long time.