Old Amish Potato Candy Food

3 INGREDIENT OLD FASHIONED POTATO CANDY

Steps:

• You need one medium potato that is baked and still warm. You can bake the potato a few ways. Rinse and dry the potato with all methods before cooking. I used a leftover baked potato that I grilled the day before. I simply cut it open and scooped out the insides once it was done and store it in the refrigerator. When I went to make the candy the next day, I reheat the mashed potato in the microwave a few minutes, until warmed.Microwave: poke the potato all over with a fork, microwave for about 5 minutes, flip potato over and cook again for 3-4 minutes, or until done.Oven: preheat oven to 400 degrees and then bake potato for 45-55 minutes until done.Air Fryer: Poke potato all over with fork, air fry at 400 degrees for 30 minutes. Check for doneness, if not done, continue to air fry for abouthe 3-4 minutes, or until done.Grill: Preheat grill to Medium to Medium-high, depending on your grill. Wrap potato in foil and place on grill. Grill potato for 45 minutes, turning every 15 minutes. Check by poking a fork into foil-wrapped potato, if not done, continue cooking for a few more minutes.
• Once your potato is cooked, cut in half and scoop out the insides while the potato is still warm. Place potato in large bowl. Mash very well. If you are using the vanilla flavoring, this is the time to add it (1/2 teaspoon). I did not use it as the recipe I used doesn't call for it, but many other recipes do or even almond flavoring.
• Depending on the size of your potato, you may need to add more powdered sugar. Add in the powdered sugar, one cup at a time and mix well until the dough is stiff but workable. It will become difficult to stir with a wooden spoon. Using clean hands, you can better incorporate the sugar into the dough, if needed. I used the entire 2 pound bag of powdered sugar, as my potato was bit larger than I thought.
• At this point, refrigerate for at least 1 hour to stiffen the dough.
• Once the dough has chilled, place a silicon baking pad on a large cutting board (can also use parchment paper). Sprinkle a little powdered (confectioners' sugar) on the board; this will help the dough not stick to the pad. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft.
• Spread the top of the dough with 1/2 cup creamy peanut butter.
• Roll up the dough into a jelly roll shape (just like making cinnamon rolls). Roll up in plastic wrap and refrigerate for 3 to 4 hours.
• After the chilling time is up, slice the chilled rolls into approximately 1/2-inch pieces. Store candy covered in the refrigerator; bring to room temperature to serve.

AMISH MASHED POTATO CANDY

Steps:

• Mix powdered sugar with mashed potatoes.
• Add vanilla and mix until it is like pie dough.
• Roll out in shape of pie crust with a rolling pin.
• Spread with peanut butter.
• Roll up small and cut in slices, about ½-inch thick.
• Place on large platter and put in refrigerator until chilled

MAINE POTATO CANDY

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.

OLD AMISH POTATO CANDY

Steps:

• In a large mixing bowl combine potatoes, butter, cocoa, and vanilla.
• Gradually blend in sugar, then coconut.
• Knead until completely mixed.
• Shape into one-inch balls and press a pecan into the center of each.
• Wrap in foil and store in airtight container.

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.

THE OLD FASHION POTATO CANDY

Steps:

• 1. The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
• 2. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• 3. Mix in your add-ins (like chocolate chips, coconut, etc).
• 4. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
• 5. Shape in the size of balls you want.
• 6. Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
• 7. Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.

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.