Bah Humbug. And no, this blog post has nothing to do with the C word--COVID. It has EVERYTHING to do with my arch nemesis Christmas treat: Peanut Butter Roll.
I'm even gritting my teeth as I type this. Oh the frustration it has caused me. I realize if you're not from eastern Kentucky, you may not have a clue what this candy consists of.
It is NOT peanut butter rolled up in a tortilla, as a Santa Fe friend asked.
It is not a baked roll filled with a peanut butter center, as a California friend asked.
Oh, friends, it's so much better than the above simple treats, albeit way more fattening. But it's only, to my knowledge, eaten at Christmas. Peanut butter roll is a wonderful fluffy white divinity filled with peanut butter and is sliced into pinwheels that you swore came from heaven.
Although I realize some people call it potato candy, that is NOT the same as the old-fashioned peanut butter roll. The recipe that incorporates mashed potatoes does not require the skill as the cooked fondant recipe in which I am referring. I'm sorry if I offend anyone, but it doesn't taste the same either. It just doesn't.
Oddly, unless you're from Kentucky, I'm finding that very few people know about this confection. Oh, how my heart breaks for you on a variety of levels--you've never experienced such a mouth-watering treat that will live in your memory forever. However, if you try making this sweet, you may just experience one of the biggest headaches of your life, as it's quite difficult to make. Or at least it is for this writer of words.
In my multi-year quest of trying to make peanut butter roll, I have burned up four hand mixers, gone through dozens of eggs and pounds of powdered sugar and have taken handfuls of ibuprofen to ease my stinking headache from trying. I've said countless prayers of forgiveness, asking God to overlook my curse words as I scraped yet another batch into the trash can. Mercy.
Making this candy is not for the faint of heart. I've heard it's best to make peanut butter roll when it's not humid. But heck, I live in Santa Fe where there's very little humidity and it STILL flops. Sheesh. I do, however, reside in an adobe house and at 7000 feet above sea level, I'm blaming it on that. That's my story and I'm sticking to it.
So without further adieu, below is the recipe for Peanut Butter Roll. The photo is from my friend, Kim's, batch. She's proof this recipe its doable, just not for one Angie Spady. But wait, I still have one more week before Christmas.
Sheesh. Time to warm up my car and buy more eggs....
Peanut Butter Roll
4 Cups of White Sugar
1/2 Cup of White Corn Syrup
1 1/4 Cup of Water
Boil above ingredients until to the hard ball stage (250 degrees) using a candy thermometer. Remove from heat and set aside to cool for 5-10 minutes.
While mixture is cooling, beat 5 egg whites until they are fairly stiff. Slowly pour hot mixture into the egg whites and whip with mixture until it loses it's gloss. This take forever, at least 25-30 minutes. It's best if you use a stand mixer, otherwise you'll blow up a hand mixer or will sprain your hand for beating this stuff to death.
Pour mixture onto a buttered wax paper that's been sprinkled with powdered sugar. Roll out thin or press with hands and spread a thin layer of peanut butter over the entire top. Roll into a log and cover with plastic wrap. Chill for a couple hours and then slice.
Good Luck, enjoy trying and please don't rub it in if you master it. Just savor every bite and then mail me some....
Brightest of Blessings,