Potato Candy Food

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.

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

IRISH POTATO CANDY

Steps:

• In a medium bowl, beat the butter and cream cheese together until smooth. Add the vanilla and confectioners' sugar; beat until smooth. Using your hands if necessary, mix in the coconut. Roll into balls or potato shapes, and roll in the cinnamon. Place onto a cookie sheet and chill to set. If desired, roll potatoes in cinnamon again for darker color.

OLD FASHIONED MASHED POTATO CANDY RECIPE:

Steps:

• Bake or microwave the potato until a fork pierces it easily.
• While the potato is still warm, scoop out the contents of the potato and mash well.
• Mix in vanilla extract, maple flavoring, or almond extract, and powdered sugar into the mashed potato mixture until you have a stiff, workable dough. As the remaining sugar is added, the mixture will become very stiff and difficult to stir.
• Refrigerate for at least 1 hour to stiffen the dough.
• Place a large sheet of parchment paper or an Silpad on a large cutting board. Sprinkle powdered (confectioners' sugar) on the board. 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 the creamy peanut butter. Roll up the dough into a jelly roll shape (just like making a cinnamon roll). Roll up in plastic wrap and refrigerate for 3 to 4 hours.
• To serve, slice the chilled rolls into approximately 1/2-inch pieces.
• Store candy in the refrigerator; bring to room temperature to serve. Keep candy pieces covered as they will dry out quickly.

POTATO CANDY

Steps:

• Quarter and boil the potato until soft. Drain well and combine in a mixer with milk, vanilla and salt.. Add sugar, 1 cup at a time, until a stiff dough forms. Add a few drops of food coloring, if desired.. Roll dough out on a large piece of parchment paper, using additional sugar if necessary to avoid sticking. Form a rectangle, about 18-by-12-inches in size.. Spread peanut butter evenly on top of the dough. Carefully roll the dough into a log. A pinwheel pattern will form in the center.. Wrap the log in cling wrap and freeze for about one hour. Slice into ½-inch pieces, cleaning the knife between each slice.

POTATO CANDY

Steps:

• In a large bowl, mix the mashed potato, milk, vanilla, & salt with an electric mixer on medium speed for 2 minutes. Add 6 cups of the powdered sugar, 1 cup at a time. Add the last cup of powdered sugar, 1 tablespoon at a time. Once the mixture creates a dough, you have added enough powdered sugar. You may or may not use all of the last cup of powdered sugar.
• Form the dough into a ball & dust with powdered sugar. Lay the ball of dough on a large piece of parchment paper. Roll dough out to 1/8 inch thickness. Cut the sides to make a 12x10 rectangle.
• Sprinkle a generous amount of powdered sugar over the dough. Lay a fresh sheet of parchment paper over the top of the dough. Invert the dough and now discard the parchment paper on top.
• Spread the peanut butter evenly over the dough.
• Starting from a long side, tightly roll the dough jelly-roll style. Use the parchment paper to help guide the dough. Don't worry if the dough cracks along the way. Just press the dough a little to seal the cracks.
• Wrap the roll with a fresh sheet of parchment paper and freeze for 1 hour.
• Remove from the freezer & cut into 1/4 inch thick slices. Serve and enjoy!
• Store in an airtight container for up to 1 week.

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:

• Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
• Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
• Stir in vanilla extract.
• Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
• Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
• Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
• Starting with the longer side of your rectangle, gently but tightly roll into a log.
• Use a knife to slice into pieces about ¼-½" thick.
• Repeat steps 5-8 with remaining half of dough.
• Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.

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.

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:

• 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!

OLD FASHIONED POTATO CANDY

Steps:

• Combine cooked potato, powdered sugar, and vanilla extract in a bowl, until the mixture forms a putty-like dough.
• Dump the candy dough onto wax paper sprinkled powdered sugar.
• Use a rolling pin to roll into a rectangular shape.
• Trim to form straight edges.
• Spread an even layer of peanut butter across the top.
• Slowly roll the candy from one short edge to another.
• Wrap with the wax paper and chill until firm.
• Slice rolled potato candy and enjoy!
• Roll excess candy dough back into a ball.
• Pinch off small balls and shape to resemble tiny potatoes.
• Coat with unsweetened cocoa powder.
• Chill to firm or enjoy right away.

POTATO CANDY

Steps:

• Place the cooled mashed potato into a large bowl. Add the butter and beat with an electric hand mixer until smooth.
• Add the vanilla and salt, stir in until combined.
• Start adding 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 potato is and 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 fridge for 10 minutes to set.
• Unwrap on a cutting board and cut into ¼-½ inch slices to serve.

POTATO CANDY

Steps:

• 1. In small saucepan cover whole, unpeeled potato with water and boil until tender.
• 2. Drain, peel and place in large mixing bowl. Beat with electric mixer; add butter and vanilla.
• 3. Slowly add the powdered sugar, mixing until you have a stiff dough.
• 4. Roll out on a powdered-sugared surface. Spread with a layer of peanut butter.
• 5. Roll up as for a jelly roll. Chill until firm and then slice into 1/2-inch confections.

POTATO CANDY

Steps:

• In the bowl of a stand mixer with the paddle attachment, add mashed potatoes, 2 cups confectioners' sugar, and vanilla. Beat on low speed until combined. With the mixer running, continue adding confectioners' sugar a cup at a time until 7 cups have been incorporated. Check the dough and if it's easily moldable in your hands without sticking, it's ready. If it's too sticky, continue adding sugar a few tablespoons at a time as needed.
• Lightly dust a sheet of parchment or wax paper with confectioners' sugar. Transfer the potato mixture to the paper and pat down. Lightly dust the potato mixture with more sugar and place another sheet of paper on top. Roll into a ¼-inch-thick rectangle. (If your parchment is binding or wrinkling, gently peel it off to release it and place it back on the candy and smooth it out with your hands.) Transfer the candy between the paper to a baking sheet and chill for 20 to 30 minutes, or until the mixture is firm but still pliable.
• Remove the top piece of parchment paper from the potato candy. Spread the peanut butter into a thin layer over the top. Starting on one long side, carefully roll up the candy into a tight log, carefully peeling it off the bottom parchment sheet as you roll. Freeze for 30 minutes or refrigerate for 2 hours. (The candy log can be tightly wrapped in plastic and refrigerated for up to 3 days.)
• When ready to serve, use a sharp knife to cut the log into ½-inch-thick slices.

CHOCOLATE POTATO CANDY

Steps:

• Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

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:

• Mash potaoes, add vanilla, and approximately 1 pound of confectioners sugar until soft dough is formed. Divide dough in fourths. Roll between wax paper until 1/8 inch thick. Spread thin layer of peanut butter on each layer. Roll up like jelly roll. Refrigerate overnight. Cut into pieces and serve - may sprinkle with confectioners sugar if desired.

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:

• Cook potatoes, peel and mash. Cool the mashed potatoes.
• Starting with ½ pound of confectioners sugar at a time, combine the potatoes, sugar and vanilla in a large mixing bowl. The sugar amount will vary according to the size of potatoes. The dough should be stiff, but not too dry.
• Transfer the dough to a work surface dusted with confectioners sugar or a piece of waxed paper. Roll out the dough into a rectangle shape, about ½ to ¼-inch thick.
• Spread with peanut butter and roll as if for a jelly roll.
• Slice and place, cut side down, on a platter. May be eaten immediately or keep in the freezer.
• Phoebe's Recipe Notes:
• The dough will be very sweet. Using more than 2 tablespoons of peanut butter will help cut that sweetness. I also considered using ¼ - ½ cup low-fat cream cheese to help cut the sweetness.
• I thought it would be fun to add processed or finely shredded coconut flakes to cut the sweetness and add a new flavor.
• It is easier to roll this candy into a spiral if you roll the dough out on a large piece of wax paper. Use the wax paper to help roll the candy.
• They were nice dipped in melted chocolate.

POTATO CANDY

Steps:

• Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
• Gather dough into a ball; dust with powdered sugar. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
• Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into ¼-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.

POTATO CANDY

Steps:

• Basic Candy:Preheat oven to 375°F (190°C).Bake potato for about 40 minutes.Cool completely and scoop out its flesh.Alternately, the potato can be boiled and mashed, then left on the burner to dry out.Gradually mix in icing sugar and vanilla, until dough is workable, adding sugar as needed.Roll the dough out thin, spread with peanut butter and roll up.Refrigerate then slice.Variations:Variation 1: Pinch off a walnut-sized bit of dough (about 2 tsp./10 mL), roll into a ball, flatten slightly and top with a half nut or dried fruits.Variation 2: Mix chocolate chips, chopped nuts or chopped dried fruit or a combination of these into the dough. Crushed peppermint candies are also good. Mix them into the dough. Shape dough into balls, which can be flattened or not as desired.Potato candies, whether basic or a variation, can be dipped in melted chocolate.