Peanut Butter Divinity Roll

Peanut Butter Divinity Roll


"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."
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35 m servings 84 cals
Serving size has been adjusted!
Original recipe yields 40 servings


  • Calories:
  • 84 kcal
  • 4%
  • Fat:
  • 1.6 g
  • 3%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 21 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.

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Read all reviews 5
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It stuck like glue to the wax paper. It did not taste anything like grandma's. I would not recommend this.

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. Alsoo...

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 h...

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 plen...

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 ...

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