MASHED POTATO-PEANUT BUTTER CANDY
Provided by Justin Warner, Food Network Star Season 8 Winner
Categories dessert
Time 50m
Yield 32 pieces
Number Of Ingredients 5
Steps:
- Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
- Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
- Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.
PEANUT BUTTER POTATO CANDY
Here's a walk down memory lane. How many remember your Mom or Grandmom making potato candy? When I was little I used to think my Mom could make magic happen when she took a potato and turned it into candy! How many of you remember these? Patsy Haas supplied this recipe and the "walk down memory lane". I have never heard...
Provided by Sheila D
Categories Other Desserts
Number Of Ingredients 7
Steps:
- 1. Combine mashed potatoes, milk, vanilla extract, and salt in a bowl. Stir confectioners' sugar into potato mixture until a dough consistency is reached.
- 2. Refrigerate dough until chilled, about 1 hour. Sprinkle confectioners' sugar on a cutting board or waxed paper.
- 3. Roll dough into a large rectangular shape on prepared surface. Spread enough peanut butter on top layer of dough to cover. Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
MASHED POTATO PEANUT BUTTER CANDY
Whenever I make this candy, people are amazed to learn that it is made with a potato. It is very sweet and rich and is best accompanied by a tall glass of milk. It's an old family recipe that my mother always made at Christmas time. I'm not sure from where it originated but suspect our Irish or Pennsylvania Dutch heritage.
Provided by MarthaStewartWanabe
Categories Candy
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
- Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough. You will need to use clean hands to kneed the dough until everything is fully incorporated. Use a little more or less of the powdered sugar until the desired texture is met. If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met. I wish it were more of an exact science, but it's not. :).
- Spread waxed paper onto your work surface and liberally dust with powdered sugar. I use the waxed paper to assist in rolling. Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing).
- On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
- Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
- Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
- Place onto a cookie sheet covered with a clean sheet of waxed paper.
- Refrigerate uncovered until fully chilled (about three hours), and the outside of the roll becomes crusty.
- Slice roll into 1/4-inch pieces.
- Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house). The candy will harden and become more brittle as it ages, and this is perfectly fine.
- The candy can sit at room temperature for up to three hours before becoming soft. To reach original texture, replace in refrigerator.
Nutrition Facts : Calories 144.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.2, Sodium 27.5, Carbohydrate 29.5, Fiber 0.3, Sugar 28.3, Protein 1.4
POTATO CANDY
My children love this old-fashioned potato candy. It's so easy to make and I always have the ingredients on hand. Nutella would also work as a filling in place of peanut butter. -Bonnie Presley, Lovely, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-1/2 dozen.
Number Of Ingredients 3
Steps:
- Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
MASHED POTATO CANDY
This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.
Provided by keen5
Categories Candy
Time 3h45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix together all ingredients, except peanut butter.
- Add sugar until it's of dough consistency.
- Refrigerate to chill dough for an hour or two.
- Roll out onto powdered sugar dusted bread board or waxed paper.
- Spread peanut butter over potato dough.
- Roll it up like a jelly roll loaf.
- Refrigerate for about an hour, then slice into pinwheels.
Nutrition Facts : Calories 1839.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 5.3, Sodium 338, Carbohydrate 463.7, Fiber 0.8, Sugar 445, Protein 2
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- Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
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