INGREDIENTS

INSTRUCTIONS

Combine the sugar, corn syrup, and water in a saucepan over medium
heat. Heat stirring, until the sugar begins to boil, then continue to
cook, using a candy thermometer to monitor the temperature. When the
sugar reaches 240F degrees, or the soft-ball stage, beat the egg
white in a microwave-safe bowl until it is tiff and forms peaks.
Divide the beaten egg white, and throw out half. (You only need 1/2
egg white for this recipe, and it is easier to divide when beaten.)
When the sugar reaches 265F degrees, or the hard-ball stage, stir in
the molasses, then pour the mixture in thin streams into the egg
white while beating with an electric mixer on low speed. Beat for 3
to 4 minutes and then pour half the mixture into a 9x9-inch greased
pan and let it firm up in the refrigerator for 5 to 10 minutes.
Combine the peanut butter and powdered sugar. When the candy is firm,
spread a thin layer of the peanut butter mixture on top. Microwave
the remaining candy mixture for 1 minute on high, or until it becomes
soft again. Pour the softened candy over the peanut butter layer.
When the candy is cool but still pliable, (about 20 minutes later)
turn it out onto a surface dusted lightly with cornstarch. Use a
cornstarch-dusted rolling pin to roll the candy about 1/4-inch thick.
Use kitchen scissors or a sharp knife to cut the candy into 1 1/2 x
1/2-inch rectangles.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip

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