Potato Candy The 1 Must Have On Holidays Recipes

Steps:

• wash the potato well - and boil in enough water to cover it completely until extremely well cooked.
• rinse potato in cold water while removing skin, allowing it to cool down slightly.
• place potato in large mixing bowl and smash to a smooth paste.
• add powdered sugar and mix well, until it forms a smooth dough.
• roll dough out on a smooth surface sprinkled with powdered sugar so it will not stick.
• spread peanut butter on in a smooth layer, not too thick.
• sprinkle on pecan meal.
• roll up into a log, as tight as you can without breaking dough.
• slice into sections approximately 1/2 inch and place on a serving tray.
• Do Not Stack candy on top of each other!
• Cover with plastic wrap and place in refrigerator for at least 30 min to chill and set.
• *NOTE: If you cannot find Pecan Meal you can use finely chopped pecans, or make your own by placing the nuts in food processor - adding a small amount of granulated sugar to keep the meats from turning into a tight paste.
• **Special Variations:.
• One year I used an all Natural Cashew Butter. Again from my health food store. They were absolutely FANTASTIC!
• These are a great finger food to be served at parties of any caliber. We have taken them to picnic family reunions, and added them to weddings, where everyone brings food to add to the reception. They are a No Fail addition to any meal.
• Store in an airtight container.
• Photo to follow soon.
• I am unsure of time, the longest period is while the potato cooks.
• (Potato can be cooked ahead of time, wrapped & stored in refrigerator until used- up to 5 days).

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

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.

Steps:

• Place sugar, salt, coconut in bowl with softened butter.
• Add potatoes and vanilla and mix well by hand.
• Pack mixture into 9 x 13 pan.
• Cool in fridge.
• Cut into 1 1/2 inch squares.
• Melt chocolate, chocolate chips and paraffin wax -- stirring til no lumps appear. (ALWAYS exercise caution when heating paraffin -- I use a large well washed tin can and put it in the double boiler).
• Using a toothpick, dip the squares in melted chocolate and place on waxed paper to set.