Potato Candy Alternative Food

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POTATO CANDY ALTERNATIVE



Potato Candy Alternative image

Make and share this Potato Candy Alternative recipe from Food.com.

Provided by hasi8896

Categories     Candy

Time 15m

Yield 48 serving(s)

Number Of Ingredients 5

2 cans of white icing
1 lb powdered sugar
1 (18 ounce) jar creamy peanut butter
1 tablespoon vanilla
wax paper

Steps:

  • mix cake icing with powdered sugar, cover and refrigerate for at least 1 hour.
  • mix vanilla and peanut butter together.
  • dust 2, 24inch long wax paper with powdered sugar, place the icing mixture between and roll out to 1/4 inch thickness. Spread the peanut butter within 1 inch of the long edge and proceed to roll-up jelly roll style. I cut into 12 inch sections for ease of handling and cover with the used wax paper and return to the fridge for 1 hour to firm prior to cutting as you would a cucumber, storing in fridge. wonderful.

Nutrition Facts : Calories 105.8, Fat 5.9, SaturatedFat 1.2, Sodium 53.4, Carbohydrate 11.7, Fiber 0.7, Sugar 10.4, Protein 2.9

POTATO CANDY



Potato Candy image

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

1 medium potato, peeled and cubed
5 to 5-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter

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.

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