When prepared in an air fryer, a Spanish tortilla tastes just as good. In comparison to conventional recipes, this one requires less cleanup and uses less oil. Try placing this into a ciabatta roll and adding some hot sauce.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 40 |
| Yield: | 2 divinity rolls |
Ingredients
- 2 ½ cups white sugar
- ⅔ cup light corn syrup
- ⅓ cup water
- 2 egg whites
- 1 tablespoon confectioners’ sugar, or as needed
- ½ cup peanut butter, or as needed
Instructions
- Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
- Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
- Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners’ sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.
Reviews
My aunt made this growing up and said it was probably one of the most difficult thing she’s ever made. It took her a very long time to get it, right.
I have a recipe which is similar and I like to butter my wax paper. It keeps the candy from sticking and I don’t like the powdered sugar as it makes it too sweet.
I went by the. Exact measurements and I thought I went by the rest of the recipe. I don’t know what.happened. The the candy was too hard and couldn’t roll at all. It was horrible trying to get it off of the paper. One thing I noticed that I think needs to be clarified is the sentence says pour the candy onto wax paper. The next sentence says sprinkle with confection sugar. Should it not say sprinkle the wax paper with confection sugar, then pour the candy on top of the sugar. Your wording is confusing. It was a mess. I will never try to make this again. Sorry.
recipe calls for sprinkling powdered sugar over divinity…should have been sprinkling onto was paper so that the divinity doesn’t stick (like sprinkling flour on the counter when making biscuits so they don’t stick…) tasted wonderfully awesome!
This did not turn out at all for me it stuck to the wax paper like glue and was chewy like taffy.
This is an old time recipe and very difficult to make. It takes a while to get it right. Follow the recipe exactly. Spray your marble with cooking spray before rolling out. This is very important! This is my favorite recipe for PB roll! I make it every year.
the candy came out too sticky and looked nothing like it was supposed to; I’ll look for a different recipe
Do NOT use wax paper, it stuck like glue. I finally got it off the paper with a lot of confectionery sugar and a lot of work. Not pretty a mess to clean up.
I’ve been making this candy for 19 years. A few things: 1. Don’t make on a day with high humidity, this is for North or South. 2. Do NOT use wax paper. Take a bath towel fold in half and cover with powder sugar the WHOLE area where you will smooth candy out. 3. Use you hands NOT a roller and cut slices with a piece of sewing thread?? 4. Cook to 250° anything higher will make it hard and crack. 5. After you get this recipe down it is well worth it??
Once I have all the prep done, I don’t pour the candy onto wax paper. I pour an entire bag of powdered sugar on the counter (wax paper or whatever work space you’re using). I buildup the powdered sugar like a bowl and pour the candy mixture into the sugar. Then I quickly knead the powdered sugar into the candy. You don’t want to over work it or it will be too stiff. Once kneaded in the powdered sugar, roll it out (kinda thin, less than 1/4 inch). Mix a little butter into the peanut butter before spreading over the candy, not too much though, just enough to spread easier. Spread the peanut butter and roll up the candy. Cut into pieces and store in an air-tight container.
I make this every year. The #1 tip I can give is – do not even attempt this recipe if the humidity is over 40%. I really try for 25% but that’s tough in Florida. Another thing I learned the hard way is not to over beat the egg whites. I roll it on parchment paper dusted with xxxsugar. It is an easy fail recipe but when its right it’s worth it. It’s a 5 generation tradition in our family!
I also cooked my sugar to 265 degrees. It worked perfect for me. Not sure why others had an issue? It’s messy to make but it always has been. I also used silicone instead of waxed paper and plenty of sifted powdered sugar as a non stick method. Careful though, too much powdered sugar causes it to separate from the peanut butter if too much is used. My mother would approve 🙂
My major criticism is that it takes an almost sinful amount of butter applied to the wax paper to keep it from sticking and tearing apart. Also, this recipe does NOT double well at all. Alsoot won’t work when the humidity is over 50%. The things I did find that worked for it were: Beat the eggs to very stiff foam, and turn the mixer off while the candy finishes. Do not use fresh eggs. They foam too much and will cause a mess. Let the corn syrup mixture reach 265-270. At this point turn your eggs back on low and slowly pour in the candy mix. Turn the speed to medium and just walk away. It took mine about 30 minutes to properly set up to a ready to pour point. If you can make it through how finicky this recipe is, you actually do end up with some delicious candy.
With few changes to recipe it works. Allow eggs whites to sit room temperature while cooking sugar mixture, make sure cook mixture to 265 on candy thermometer. Then beat sugar mixture with egg whites for almost 20 minutes.
It stuck like glue to the wax paper. It did not taste anything like grandma’s. I would not recommend this.