Old Fashioned Potato Candy Food

OLD FASHIONED POTATO CANDY

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 (a ricer is ideal for this!) You'll need a 1/2 cup mashed. Allow to cool slightly, but still warm.
• In a extra large bowl, combine cooked potato and 2 cups of the powdered sugar until blended (at this point it will be very loose.) Stir in the vanilla.
• Continue to add 1 cup of the powdered sugar at a time until the mixture forms a putty-like dough. (Use a handheld electric mixer if stirring with a wooden spoon gets too difficult.) Shape into a round.
• Transfer the dough onto an 18x12 sheet of wax paper sprinkled with powdered sugar; sprinkle the top with a little powdered sugar. Use a rolling pin to roll into a rectangular shape, about 1/4-inch thick; trim to form straight edges.
• Spread an even layer of nut butter over the surface of the candy. Slowly roll the candy from one long edge to another. Wrap with the wax paper, cut in half. Place in a resealable plastic bag and chill until firm, about an hour.
• Slice rolled potato candy into 3/4-inch thick pieces and enjoy!

PIONEER POTATO CANDY

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• In a mixing bowl, combine the potato, salt and vanilla. 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.
• 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. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.

3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)

Steps:

• 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.
• Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
• Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
• Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
• Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.

OLD FASHIONED POTATO CANDY

Steps:

• 1. In a small sauce pot, cover potato slices with water and cook over medium heat until soft.
• 2. Drain potato and place in mixing bowl.
• 3. Beat until mashed.
• 4. Add 1/2 sugar and mix well.
• 5. Mix in remaining sugar, scraping down sides as needed.
• 6. Line a counter top with a sheet of waxed paper dusted with confectioners sugar.
• 7. Scrape out dough onto waxed paper and dust top with more confectioners sugar.
• 8. Roll out to a thickness of about 1/4 of an inch.
• 9. Spread dough with peanut butter and roll up like you are making a cinnamon roll.
• 10. Once you have rolled into a log, roll log up in your wax paper.
• 11. Place halves in a gallon zipper bag, seal and store in refrigerator till ready to serve.
• 12. When ready to serve, slice into 1/4 inch slices. Store leftovers in the refrigerator. Note: There probably won't be any leftovers..... LOL!

OLD FASHIONED POTATO CANDY

Steps:

• Gather ingredients. Clean potato (leave skin on), and place in a small saucepan with water. Bring to a boil & cook until done.
• When potato is done, a fork can go through easily, remove from water. Allow to sit for 5 minutes, then take a paring knife and peel skin off & discard. It will come off easily.
• Mash potato with a potato masher. Add in vanilla and mix it through well.
• Add half the powdered sugar, one pound, and mix thoroughly. I use a fork to do this. When powdered sugar is mixed in well, slowly add remaining powdered sugar mixing thoroughly. I add about 1-2 cups at a time. Dough will get firm and difficult to mix with a fork, so I use my hands at this point.
• When you've mixed all the powdered sugar in and you have a nice ball of dough. Turn it out onto a board dusted with powdered sugar. Roll out to a 18x12 square... roughly. It doesn't have to be perfect. *** I use wax paper to roll my dough. One under dough dusted with powdered sugar and one above. Roll out to desired length and width.
• Once rolled out, spread peanut butter evenly across dough. You can use more or less depending on your taste. Crunchy peanut butter is pretty fabulous as a filling as well.
• Once peanut butter is spread on, roll dough, lengthwise like a jelly roll. Wrap in wax paper and place in refrigerator for two hours until set.
• Remove from the refrigerator, and slice in 1/2 inch pieces. When I serve this for the Holidays, I drizzle with melted chocolate.

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.