Loved these as a kid. Mom called them pinwheels. She stopped making them, lost the recipe I guess. So it took a while for me to get it right.

Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
40
Yield:
2 divinity rolls
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Ingredients

40
Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

84 calories; protein 1g; carbohydrates 17.5g; fat 1.6g; sodium 21mg. Full Nutrition
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Reviews (12)

Most helpful positive review

Rating: 4 stars
12/15/2016
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. Read More
(6)

Most helpful critical review

Rating: 3 stars
11/06/2015
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. Read More
(3)
13 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 3
Rating: 4 stars
12/14/2016
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. Read More
(6)
Rating: 5 stars
12/21/2016
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?? Read More
(5)
Rating: 3 stars
11/06/2015
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. Read More
(3)
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Rating: 1 stars
09/09/2014
It stuck like glue to the wax paper. It did not taste anything like grandma's. I would not recommend this. Read More
(3)
Rating: 5 stars
10/16/2020
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. Read More
(2)
Rating: 1 stars
12/29/2018
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. Read More
(1)
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Rating: 1 stars
12/12/2019
This did not turn out at all for me it stuck to the wax paper like glue and was chewy like taffy. Read More
(1)
Rating: 3 stars
12/22/2014
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. Read More
(1)
Rating: 4 stars
11/28/2015
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:) Read More
(1)