Old-Fashioned Potato Candy
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By Hannah McClure There are a few times a year when I enjoy making homemade candies. Spring is one of those times. With the weather still in limbo, baking and making tasty treats in the kitchen is manageable and enjoyable. Old-fashioned candy always hits my taste buds just right. This particular candy recipe found its way into my heart many years back when a few friends and I did a cookie exchange. We each picked a few recipes to bake together and exchanged what we baked and the recipes. I’ll be honest; I initially had doubts about this potato candy. To start, I don’t love all things peanut butter. Secondly, potatoes, to me, are best fried or mashed.
My friend insisted I not judge a candy by the title and try a piece. As I watched her make it, I thought, “Well, there’s enough sugar in it to be something I’d enjoy.” I waited for her to finish. After she sliced some little pieces, she handed me a piece, and I grudgingly tried a bite. To my surprise, it was delicious! It has since become a favorite candy to make. With few ingredients and the right touch of vanilla, it is an old-fashioned potato candy that proves you should never judge a candy by its title. I hope you try it and love it just as I did.
- 1 medium russet potato; peeled, cooked, mashed, and cooled completely
- 2 pounds sifted powdered sugar (you may need more if the potato is large)
- ½ tablespoon milk
- 1½ teaspoon vanilla
- ½ cup creamy peanut butter
Let’s Make Candy!
- In a medium bowl or stand mixer bowl, beat mashed potatoes, vanilla, milk, and powdered sugar (one cup at a time) until dough forms.
- Sprinkle powdered sugar onto the dough ball and roll out onto a piece of parchment paper till it is about ¼-inch thick. Try to roll the dough into a rectangle.
- If you find the dough is sticking as you roll, generously coat it with powdered sugar and place the parchment over the top to continue. Once you’ve finished rolling out the dough, remove and toss the top parchment paper.
- Spread ½-cup peanut butter evenly over the top, being sure to leave about ¼-inch around all edges.
- Roll the dough into a log using your parchment paper to guide. Wrap in a new sheet of parchment and refrigerate overnight.
- The following day, remove the log and cut it into ¼-inch coin-like candies.
Store candy in an airtight container in the refrigerator for up to 1 week.
**To speed the process, you can chill candy log in the freezer for 1 hour before cutting.***