LYDIA'S COOKED PEANUT BUTTER ROLL

One of my friends makes the best peanut -butter roll I have ever tasted. It is a job to make this as it takes a lot of know how. You can burn a mixer up fast if it is to thick. She uses a wooden spoon to beat hers with in the bowl but that is a lot of work. I just use my mixer and when it starts getting to hot I let it cool down for a minute or two. One thing for sure don't try to make this when it rains as it will not do right. We all love this for Christmas. Most people make this with powdered sugar and it is good but this is the real thing.

Peanut Butter Roll
2 1/2 cups Domino sugar, I sometimes use walmart brand but best to use  domino
1/2 cup water
1/2 cup white karo syrup
3 egg whites, beaten use a glass bowl ,to hot for a plastic one
1 jar of peter-pan peanut butter or jiff
 Cheaper peanut butter will make this to salty
In a kettle, mix the sugar, water and syrup on low to soft ball stage. Don't let scorch.
Take the syrup mixture and pour slowly over in the glass bowl with the beaten egg whites a little at a time. Keep beating as you pour this.When you have poured all of it into the bowl keep right on  beating it until it is no longer glassy looking this takes a pretty good while.
If using a wooden spoon your arm will really get tired.
Put some powdered sugar on a large piece of alum. foil paper or parchment paper or you can use the tuffware pie sheet, the white one, use about 3/4 cups of powdered sugar on this. Spead it out over the sheet. Leave a little more in the middle. Now take half of the mixture and pour in the center of this. It will be sticky. Put some of the powdered sugar on top of this and began rolling it out. This is the tricky part as it is sticky. When rolled out take your peanut butter and warm a little in the mircowave, not a lot or it will be soupy and to hot. If this happens let cool down a little  and spread all over the rolled out mixture. Began rolling up long way. Don't roll the alum. foil or paper in with the rolled powdered sugar roll. Not like rolling up a pumpkin roll where you roll up the paper with it. If it sticks put some powdered sugar on the part that sticks if not enough on the sheets. When rolled up , put this in the ref. until it is chilled. Do not put in the freezer part. I try to put some of the new glad wrap around it when I put it in the ref.and not use the alum foil. The glad wrap will let you shape it better into a roll and is more pretty. I twist each end of the wrap so it will stay in a nice roll, sometimes it wants to be sort of flat and not good and round.
 Now take the other half of the mixture and do the same. If using the tufferware pie sheet wash and dry it good and repeat. . Make sure it is dryed good or the powdered sugar will sure stick to it.
Use unflavored dental floss, or can use some fishing string to cut this or I use one of the silver guitar strings. To me this works best. This is a recipe that is so hard to write out , you just have to work with it. It is like making pie crusts. Sometimes you hit and sometimes you miss. It took me forever to learn how to do this right. lol. That is why I like to use the powdered sugar method most of the time. lol. But this one is the best.  At our dinners this is the kind every one looks for first. Makes me want to go make some now. It is just about Christmas time. Wonder how many calories there is to just one little piece. Oh well, we can all diet later.