Potato Candy

This old fashioned Potato Candy is a vintage sweet treat that requires only a few simple ingredients to make. It’s the kind of homemade confection that takes you back to your Grandma’s table, and there’s no baking required!

Ingredients to Make Potato Candy Recipe

What is Potato Candy made of? This retro candy can be traced back many generations although the exact origin isn’t clear. You may have also heard it called peanut butter pinwheels. It’s made using mashed potatoes, butter, milk, powdered sugar, vanilla extract and peanut butter. It’s widely believed to have become popular during the Great Depression era turning simple pantry staples into a sweet peanut butter candy. Ingredients you’ll need to make old fashioned Potato Candy: (Scroll down for the full printable recipe card.)

• Potato – One medium-large russet potato peeled and cut into 1-inch cubes cooked and mashed. This forms the binder for the dough.
• Peanut Butter – Creamy peanut butter for the filling.
• Butter – One tablespoon salted or unsalted butter.
• Salt – You’ll need to salt the water for the potatoes and add 1/4 teaspoon to the sugar mixture to balance the sweetness of the candy.
• Powdered Sugar – Two pounds powdered sugar. You may need use it all or you may only use 6-7 cups. Regardless, you need it for making the candy and for dusting the work surface and candy as you roll it to prevent sticking.
• Milk – Two tablespoons of milk for a creamy texture.
• Flavoring – One or two teaspoons vanilla extract for creamy floral notes.

How to Make the BEST Potato Candy Recipe

• Boil the Potato: Place cubed potatoes in a small saucepan and cover with cold water. Add 1/4 teaspoon salt. Bring to a boil and cook until fork tender.
• Drain and Mash: Drain potato cubes and mash with butter until completely smooth. Place into the fridge and cool completely. (Mashed potato should equal around 1/2 cup.)
• Whip the Mashed Potatoes: Use an electric mixer to whip the cold mashed potatoes with milk and vanilla extract.
• Begin Adding Confectioners’ Sugar: Add powdered sugar one cup at a time until a pliable dough forms. Use your hands to bring the crumbly dough together into one large ball.
• Refrigerate: Once a stiff, but pliable dough forms, cover the bowl with plastic wrap and chill.
• Prepare the Work Surface: Dust a large sheet of wax paper with powdered sugar. Dump 1/2 of the dough into the middle.
• Roll the Dough: Roll into roughly an 8-inch or 9-inch square around 1/8-inch thick. Continue to dust the top with powdered sugar and cover with a piece of wax paper. Flip the potato candy dough. Carefully peel the wax paper away. (This will dust both sides making it easier to roll.) Dust with more powdered sugar as needed while rolling the dough, it can get sticky.
• Peanut Butter Layer: Spread a thin layer of peanut butter from end to end using enough to cover, leaving 1/4-inch along the edge.
• Roll Jelly Roll Style: Begin to roll away from you. Wrap in wax paper and freeze for at least 1 hour or chill in the refrigerator overnight. Repeat the same process with the other half of dough.
• Serve: Use a sharp knife to slice into 1/2-inch slices and enjoy.

Tips for Making Potato Candy

• Kitchen Tools You’ll Need: Large bowl, small bowl, hand mixer or stand mixer, saucepan, measuring cup and teaspoon, offset icing spatula, wax paper or parchment paper and a rolling pin.
• Cook the Potato: I boiled the russet potato I used for this recipe. Due to this, it’s important to drain the potato cubes very well prior to mashing with the butter. You can also cook the potato in the microwave, if you prefer. It’s important not to introduce too much moisture to the sugar mixture so it will hold together.
• Chill the Mashed Potato: You must begin the process with cold mashed potatoes. If you don’t, it will melt the sugar and you’ll end up with a liquidy mess.
• Don’t Over Chill the Dough: If you lose track of time and the dough chills longer, you’ll need to allow a few minutes at room temperature to soften before rolling. Leave it just until it’s able to be rolled out.
• Creamy Peanut Butter or Chunky Peanut Butter: Either will work for this recipe but I find that creamy peanut butter actually slices more easily.
• Use Powdered to Prevent Sticking: It’s really handy to have a powdered sugar duster handy. You’ll need it to dust the dough and the surface repeatedly. You should also dust the rolling pin with confectioners sugar to prevent it from sticking to the candy dough while rolling.
• Divide the Dough in Half: I find it easier to work with one half of the dough at a time. Should you choose to roll all of the dough at once, aim for a 12×14-inch rectangle and begin rolling from the long side.
• When to Serve Potato Candy: This old fashioned candy is popular around Christmas and Easter. There’s absolutely no reason you couldn’t serve it any time of year when you need a simple candy for dessert.

What Is Irish Potato Candy?

Irish potato candy differs from this potato candy recipe in that, it’s typically is made using butter, cream cheese, powdered sugar, shredded coconut and vanilla extract. It’s formed into an oblong shape that resembles tiny potatoes and then rolled in ground cinnamon for the potato “skin” covered in edible dirt, of course. It tastes a bit different from this potato candy, but it’s delicious all the same.

Why is My Potato Candy Runny?

If it’s runny, there’s too much moisture. Add more powdered sugar until it comes together.

Recipe Variations

• Potatoes: You can also use prepared instant potatoes for this recipe. The amount remains the same, you’ll need 1/2 cup prepared potatoes. Make sure it’s plain mashed potatoes and there are no garlic, seasonings or herbs added.
• Milk: You can use half and half or heavy cream in place of milk.
• Flavoring: You could add a dash or two of almond extract to the candy dough.
• Peanut Butter: You could spread the center of the candy dough with an alternate nut butter, cookie butter or nutella for a twist on flavor.
• Chocolate: You can also roll the candy dough into tiny little potato shapes and coat in melted chocolate. If you want to dip the pinwheels in chocolate, freeze them first and after dipping them in chocolate or candy coating, chill them immediately to set.

Storage and Leftovers

• Leftovers: Store Potato Candy in an airtight container chilled in the refrigerator for up to two weeks.
• Freezer: You can freeze this candy for up to 2 months. Thaw in the fridge and enjoy!

More Easy Candy Recipes to Make

• Easy Saltine Toffee with pecans and English toffee bits can be broken into any size pieces you like.
• Rich and decadent Butter Pecan Fudge.
• Cashew Turtles are an easy and impressive candy to give as gifts.
• These buttery Pecan Balls are a holiday must-make.
• Caramel Toffee Cashew Clusters are drizzled with warm chocolate.
• Two bite Pecan Tassies are a cross between a cookie and pecan pie.
• You can whip-up a batch of Microwave Fudge in no time flat.
• Sweet and Salty Crockpot Candy is a holiday tradition!
• Candy Ribbon Recipe from Food Network.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Stand Mixer
• Icing Spatulas
• Measuring Set
• Sheet Pan

Print

Potato Candy

Course Candy, Dessert

Cuisine American, Southern

Keyword old-fashioned-potato-candy, potato-candy-recipe

Prep Time 20 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 32 servings

Calories 147kcal

Ingredients

• 1 medium-large russet potato peeled and 1-inch cubes
• 1 Tbsp butter
• 1/2 tsp salt divided use
• 6-8 cups powdered sugar divided use
• 2 Tbsp milk or half and half
• 2 tsp vanilla extract
• 2/3 cup creamy peanut butter divided use

Instructions

• Potato: Place cubed potatoes in a small saucepan and cover with water. Add 1/4 teaspoon salt. Bring to a boil and cook for 8 minutes or until fork tender.
• Drain potato cubes and mash with 1 tablespoon butter until completely smooth. Place into the fridge and cool completely. (Mashed potato should equal 1/2 cup.)
• In a large bowl, use a hand mixer or a stand mixer to whip the cold mashed potatoes with 2 Tbsp milk and vanilla extract. The mixture will look runny at first.
• Add powdered sugar 1 cup at a time beating on medium speed repeating the process of adding one cup of sugar at a time, until a pliable dough forms. If it appeals crumbly, test the consistency by squeezing a small amount in your hand. It should hold together when squeezed and not be sticky.
• Once it's ready use your hands to bring the dough together forming it into one large ball. Cover the bowl with plastic wrap and chill for 30 minutes to one hour.
• Dust a large sheet of wax paper with powdered sugar. Dump 1/2 of the dough into the middle.
• Roll into roughly a 8-inch or 9-inch square around 1/8-inch thick. You can use a sharp knife to trim the edges. Dust the top with powdered sugar and cover with a piece of wax paper. Flip the potato candy dough. Carefully peel the wax paper away. This will dust both sides making it easier to roll. Continue to dust with more powdered sugar while rolling, if it gets sticky.
• Spread a thin layer of peanut butter from end to end using enough to cover leaving a 1/4-inch border. Begin to roll away from you using the wax paper ending seam side down. Wrap in wax paper and freeze for at least 1 hour or chill in the refrigerator overnight. (Repeat same process with the other half.)
• Use a sharp knife to trim the ends, then slice into 1/2-inch slices. Chill until serving.

Notes

• • Potatoes: You can also use prepared instant potatoes for this recipe. The amount remains the same, you’ll need 1/2 cup prepared potatoes. Make sure it’s plain mashed potatoes and there are no garlic or herbs added.
  • Milk: You can use half and half or heavy cream in place of milk.
  • Flavoring: You could add a dash or two of almond extract to the candy dough.
  • Peanut Butter: You could spread the center of the candy dough with an alternate nut butter, cookie butter or nutella for a twist on flavor.
  • Chocolate: You can also roll the candy dough into tiny little potato shapes and coat in melted chocolate. If you want to dip the pinwheels in chocolate freeze them first and after dipping them in chocolate or candy coating, chill them immediately to set.
  • Powdered Sugar: When mixing the candy, stop at 6 cups and check the texture of the dough. If it holds together when squeezed, stop. Use the remaining sugar for dusting the work surface and rolling pin. You may not need all of it.

•  

•  

•  

•  

Nutrition

Serving: 1serving | Calories: 147kcal | Carbohydrates: 30g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 63mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 28g | Vitamin A: 12IU | Vitamin C: 0.002mg | Calcium: 4mg | Iron: 0.1mg

The post Potato Candy appeared first on melissassouthernstylekitchen.com.

https://ift.tt/NDhrpgw