Side Pannel
Potato Candy Recipe
Potato Candy Recipe
- Recipe Submitted by maryjosh on 02/07/2020
Ingredients List
- ½ cup mashed potatoes* see recipe notes for cooking instructions
- ½ cup (1 stick) salted butter softened
- 6-7 cups powdered sugar plus additional for dusting
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Directions
Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
Stir in vanilla extract.
Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
Starting with the longer side of your rectangle, gently but tightly roll into a log.
Use a knife to slice into pieces about 1/4-1/2" thick.
Repeat steps 5-8 with remaining half of dough.
Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
Stir in vanilla extract.
Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
Starting with the longer side of your rectangle, gently but tightly roll into a log.
Use a knife to slice into pieces about 1/4-1/2" thick.
Repeat steps 5-8 with remaining half of dough.
Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
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