2 1/2 c. granulated sugar
1/2 c. light corn syrup
1/2 c. water
2 egg whites
1/2 tsp. vanilla
Sifted powdered sugar
1/2 c. creamy peanut butter

In buttered 2 quart saucepan combine granulated sugar, corn syrup and water. Bring to boil. Clip candy thermometer to side of pan; cook, stirring constantly, until sugar dissolves. Continue cooking to 260 degrees (hard ball stage); remove from heat.

In large mixer bowl, pour syrup in a thin stream into egg whites and immediately beat egg whites, beating constantly at high speed on electric mixer. Add vanilla and beat until candy holds its shape, 4-5 minutes.

On towel dusted generously with powdered sugar, quickly pat candy evenly with hands to a rectangle about 10 x 4 inches. Dust candy lightly with powdered sugar. Using rolling pin dusted with powdered sugar, roll candy to a 16 x 6 inch rectangle. Spread peanut butter over candy to within 1/2 inch of the sides. Roll up from long side, using towel to help roll. Wrap in towel; place on baking sheet. Chill until firm, about 1 hour. Cut in half crosswise; wrap in waxed paper. Store in refrigerator. To serve, cut into 1/4 inch thick slices. Makes 1 1/2 pounds.