"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Peanut Butter Roll Recipe

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This recipe for Peanut Butter Roll, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Taylor
Added: Saturday, April 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. peanut butter
Melt in a double broiler, this is the first step to start.
2 egg whites beaten until thick in large mixer bowl to be added to syrup.
Syrup:
3 c. white sugar
1/3 c. Kayro syrup
1/2 c. water

Directions:
Directions:
Bring syrup ingredients to boil until it hairs. Remove from heat, let cool until it stops bubbling. Wait another minute.Slowly beat into egg whites. Add 2 c. miniature white marshmallows to above mixture. Stir until thickened. Pour mixture on a wet pastry cloth or wet pillowcase. Smooth out to about 1/2 inch thick in an oval shape. Pour peanut butter over and spread thin on top of above mixture. Holding on to the wet cloth begin to roll
the candy. Cut while warm into 1/2 inch slices. A
thread works great for cutting. Make sure and have all ingredients and utensils ready before starting. Once started, timing is very important. Practice makes perfect with this recipe.

Personal Notes:
Personal Notes:
This is a Canady family recipe.

 

 

 

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