Ingredients
- Utensils needed:
- 1 1/3 Cup Water
- 3 Cups Sugar Sifted
- 1/4 teaspoon salt
- 1/3 Cup Light Corn Syrup
- 1 teaspoon Vanilla
- 3 Quart heavy duty sauce pan
- Wood Spoon
- Spatula 3 to 5 inches’ wide
- Large baking sheet with sides. Like a cookie sheet
- Candy Thermometer
Preparation
Step 1
1. Lightly grease the sides of the pan, then add the water, salt, sugar, and corn syrup.
2. Place on low heat and stir constantly till the sugar is all melted, (you can test that by in the pan rubbing the spoon against the side of the pan. If you don’t feel any grains, you are good) DON’T LET IT COME TO BOIL.
3. Remove from heat. Add the vanilla.
4. Using a damp sponge or paper towel carefully wipe down the side of the pan, (the sugar crystals that is there, you don’t want it in what you have already cook, it will change things)
5. Return to heat, med, cover, long enough to boil. 2 to 3 mins.
6. Remove from heat, and remove the crystals again.
7. Cook again DON’T SIR Put the candy thermometer in, make sure it doesn’t touch the bottom of the pan, cook to a slow boil. Till the thermometer gets to 239 degrees.
8. Once it gets to that temperature, slowly in a steady stream into a slightly damp backing sheet. DON’T SCRAPE the PAN.
9. Let it cool until when you touch the bottom of the pan is warm.
10. Working with a wooden spoon or spatula, start working the candy, by lifting and folding it into the center, keep doing this till the sugar has lost its opectness , it is starting to look creamy looking.
11. Now start needing it by hand, make sure you have buttered your hands.
12. Once it is soft and creamy, wrap it in wax paper and store it in an air tight container. For at least several hours. It can even be up to 4 days.
13. Then roll it out into a rectangle shape, spread the peanut butter,roll it up
14. Once it is rolled up wrap it in wax paper and put it in the refrigerator.
15. Then slice it up right before serving