PEANUT BUTTER POTATO CANDY
This simple Peanut Butter Potato Candy is an old fashioned Irish treat made with only 3 ingredients, it's gluten-free and doesn't require any baking!
Provided by Jas
Categories Dessert
Time 1h30m
Number Of Ingredients 3
Steps:
- In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free. Let cool completely.
- With an electric mixer on low speed, beat together the potato and powdered sugar, one cup at a time, until mixture is thick and the pearly dough forms.
- Transfer the dough onto a large sheet of parchment paper sprinkled with powdered sugar; dust more powdered sugar on top. Using a rolling pin, roll the dough into a large rectangular shape, approximately 1/4-inch thick; trim to form straight edges.
- Spread peanut butter over dough (see recipe notes). Starting at one long side, tightly roll up candy, jelly-roll style, using parchment paper as a guide. Wrap in parchment paper or plastic wrap, and freeze or refrigerate for 30-60 minutes.
- Unwrap and cut candy into 1/4-inch thick pieces. Enjoy! (See the post for storing the leftover candy)
Nutrition Facts : Calories 165 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, Sodium 33 mg, Sugar 30 g, ServingSize 1 serving
GRANDMA'S POTATO CANDY
Grandma's Potato Candy (also called peanut butter pinwheels) is a classic recipe that only requires a small amount of ingredients. A cherished treat!
Provided by Brandie @ The Country Cook
Categories Dessert
Time 30m
Number Of Ingredients 5
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.
Nutrition Facts : Calories 151 kcal, Carbohydrate 32 g, Protein 1 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 3 mg, Sodium 27 mg, Fiber 1 g, Sugar 30 g, UnsaturatedFat 2 g, ServingSize 1 serving
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.
PEANUT BUTTER POTATO CANDY
This candy is super easy to make and the ingredients are ones that most people usually have readily available in the house.
Provided by Brandi Rose
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
- Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
- Sprinkle confectioners' sugar on a cutting board or waxed paper.
- 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.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 24 g, Cholesterol 0.1 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 20.7 mg, Sugar 22.8 g
OLD-FASHIONED POTATO CANDY W/ PEANUT BUTTER
This is an old fashioned candy recipe. Now if you're thinking potato candy sounds weird, I can see where you're coming from so I'm gonna let you know what to expect. This candy is kinda in the same taste category as Fudge or Divinity. It is just that good! You won't be disappointed!
Provided by Melanie Campbell @RossCampbell
Categories Candies
Number Of Ingredients 5
Steps:
- Place potato into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 30 minutes. Drain. Transfer potato to a large bowl and mash until smooth. Stir vanilla extract into mashed potato.
- Stir confectioners' sugar gradually into mashed potato until consistency is like cookie dough; add more confectioners' sugar if candy is too runny.
- Sprinkle a large piece of waxed paper with confectioners' sugar and roll potato candy out into a rectangle 1/4 inch thick. Spread peanut butter onto candy. Roll candy and peanut butter into a tight spiral; wrap candy log in waxed paper. Refrigerate until firm, about 1 hour. Cut into slices to serve.
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PEANUT BUTTER POTATO CANDY - THE OLE-FASHIONED WAY
From southernplate.com
4.9/5 (7)Total Time 2 hrs 20 minsCategory DessertCalories 117 per serving
- Peel and slice potato. In small sauce pot, cover potato slices with water and cook over medium heat until soft. Drain potato and place in mixing bowl. Beat until mashed. Add 1/2 sugar and mix well. Mix in remaining sugar, scraping down sides as needed.
- Line a countertop with a sheet of waxed paper dusted with confectioner's sugar. Scrape out dough onto waxed paper and dust top with more confectioner's sugar. Roll out to a thickness of about 1/4 of an inch (don't go getting a ruler here, just eyeball it. This isn't rocket science). Spread dough with peanut butter and roll up like you are making cinnamon rolls. Once you have rolled up into a log, roll log up in your waxed paper and cut in half. Place halves in a gallon zipper seal bag and store in the fridge until ready to serve.
- When ready to serve remove waxed paper an slice into 1/4 inch slices. Store leftovers in the refrigerator.
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