French Chews (pulled taffy)

6 cups sugar

1 pint white corn syrup

2 tbsps butter

1 pint cream or milk

1/2 cake parawax

1 tbsp vanilla

Mix sugar, syrup, cream, parawax in heavy, deep saucepan.  Stirring constantly, bring to a boil and cook to hardball stage, 250 degrees.  Use a candy thermometer.

Remove from heat at the 250 temperature.  Add vanilla and butter.  Pour into a buttered pan.

When cool enough to work with by hand, pull strips until cool and lightens in color.  It should get almost white. {Keep your hands lightly buttered as you pull.}

Peanut Butter Roll

• 2 sticks unsalted butter – room temperature
• 2 pound confectioner’s sugar  (have some extra handy)
• 1 tsp vanilla or to taste
• Heavy Cream as needed or desired
• Peanut Butter (smooth or crunchy)

Using a heavy stand mixer with a dough hook – cream the butter, add the vanilla.  Work in the confectioner’s sugar.  If needed or desired add in the heavy cream a little at a time until the dough rides up onto the hook.

Using wax paper sift out some of the sugar and spoon the dough out half at a time and work it until you can handle it.  Roll it out until about ¼ “ thick or more.  Spread the peanut butter in a layer onto the rolled out sugar dough.  When spread, use the wax paper to roll up the dough with peanut butter inside.

Refrigerate at least until chilled (about 1 hour) or until ready to slice.  Slice the roll into ¼” or ½” slices.

Care should be taken the white sugar base to get the right consistency.  The heavy cream should be added slowly to make a soft, pliable dough.  Too little cream will make the dough dry and it will crack when rolling.  Too much will make the dough too soft, even runny.  It takes some practice, but it is worth it.