2 2/3 c. sugar
2/3 c. light corn syrup
1/2 c. water
2 egg whites
Peanut butter

Stir sugar, corn syrup and water and cook over low heat until sugar is dissolved. Cook without stirring until mixture reaches 260 degrees on a candy thermometer.

While syrup is cooking, beat egg whites until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites. Beat until mixture holds its shape and becomes slightly dull. If mixture becomes too thick to beat with a mixer, continue to beat by hand.

Pour on buttered wax paper. Press by hand into rectangle shape. Spread peanut butter on top of mixture. Roll from each end to make 2 rolls. Chill in refrigerator. When chilled well, slice and store in an airtight container.

NOTE: Be sure to use candy thermometer for best results.