Grams Potato Candy Food

GRANDMA'S POTATO CANDY

Steps:

• Place the cooled mashed potatoes into a large bowl. Add the butter and beat with an electric hand mixer until smooth. Add the vanilla and stir in until combined.
• Slowly add in the powdered sugar 1 cup at a time, fully mixing in the first cup before adding the next. How much you use depends on how watery your mashed potato is as well as humidity, etc.
• You want the consistency to be like cookie dough that you can roll out. When you put a little bit in your fingers you should be able to press and mold it together.
• In this step, you have to work pretty quickly because it can dry out. Layout a large piece of wax or parchment paper, dust it generously with powdered sugar. Place the potato mixture on the paper, add a generous amount of powdered sugar on top.
• Roll it out to ¼ inch thick. Try to get this into a rectangle shape as well as you can.
• Smear the peanut butter all over the top leaving a half-inch border.
• Tightly roll into a long log. Place on a piece of plastic wrap and roll the log up and tuck the ends under. Place in the refrigerator for 10 minutes to set.
• Unwrap on a cutting board and cut into ¼-½ inch slices to serve.

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

POTATO CANDY

Steps:

• Peel hot potato and smash it up real good with a fork, about 1/2 cup mashed.
• Add 1/4 teaspoon vanilla.
• Add enough powdered sugar to create a stiff dough. You may need more sugar.
• Roll out on powdered sugar, spread with peanut butter.
• Roll up from one end, pinwheel fashion, slice into 1/4 inch slices.

POTATO CANDY

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.