Have you ever tried Mary Jane candy?  (For us, it was usually what was left in the Halloween bucket when all the other candy was gone–but, it was still good, none-the-less!)  We like it much more as an adult and have grown to appreciate its classic, chewy, peanut butter and molasses flavor.  If you’re still looking for a fun, Easter egg, filler, these might just be perfect!  (We do love our nostalgic candy–these are on the shelf and ready for you to take home today; so stop in today!)
Mary Jane’s are an oldie candy.  They were created in the year 1914, and named after the creator’s favorite aunt.  Despite making other candies, Mary Jane inventor, Charles Miller, eventually gave them all up and just stuck with the Mary Jane’s.  (They were his best seller, by far!)  In the mid 1980’s, Stark bought the candy and still, today, it is made much the same way it always used to be.
We did some scouring and found a recipe on Top Secret Recipes to make your own Mary Jane’s–if you’re feeling brave and/or just adventurous that is!  (Or, like we said, stop in and simply buy some :) )
Mary Jane’s
1 cup granulated sugar
1 cup light corn syrup
1/3 cup water
3 tablespoons molasses
1 egg white
1/2 cup peanut butter
1/4 cup powdered sugar
Cornstarch for dusting
1. Combine the sugar, corn syrup, and water in a saucepan over medium heat.
2. Heat, stirring, until the sugar begins to boil, then continue to cook, using a candy thermometer to
monitor the temperature.
3. When the sugar reaches 240 degrees, or the soft-ball stage, beat the egg white in a microwave-safe
bowl until it is stiff and forms peaks. Divide the beaten egg white, and throw out half. (We only need 1/2
egg white for this recipe, and it is easier to divide when beaten.)
4. When the sugar reaches 265 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.
5. Beat for 3 to 4 minutes and then pour half the mixture into a 9 x 9-inch greased pan and let it firm up
in the refrigerator for 5 to 10 minutes.
6. Combine the peanut butter and powdered sugar.
7. When the candy is firm spread a thin layer of the peanut butter mixture on top.
8. Microwave the remaining candy mixture for 1 minute on high, or until it becomes soft again.
9. Pour the softened candy over the peanut butter layer.
10. 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.
11. Use kitchen scissors or a sharp knife to cut the candy into 1 1/2 x 1/2-inch rectangles.
Makes 30 candies
*recipe found HERE.  Thank you Top Secret Recipes!