POTATO CANDY
The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.
Provided by Rhonda
Categories Desserts Candy Recipes
Yield 6
Number Of Ingredients 5
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.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g
PIONEER POTATO CANDY
The main ingredients for this old fashioned candy are mashed potato and confectioners' sugar. Salted peanuts can be substituted for shredded coconut for a different taste.
Provided by DEBEHOO
Categories Desserts Chocolate Dessert Recipes
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 516.4 calories, Carbohydrate 102 g, Cholesterol 0.3 mg, Fat 13.3 g, Fiber 3.3 g, Protein 3.1 g, SaturatedFat 7.8 g, Sodium 162.3 mg, Sugar 94.6 g
OLD FASHIONED POTATO CANDY
Provided by Connie Murray
Number Of Ingredients 3
Steps:
- Use a hand mixer to mix one pound of the powdered sugar into the mashed potatoes, in a large bowl.
- Once the mixture is soupy, add the rest of the powdered sugar plus more if needed to get a dough like consistency.
- Roll the dough out onto a piece of parchment paper that has been heavily dusted with powdered sugar.
- Warm the peanut butter in the microwave for about 20 seconds to thin it.
- Spread the peanut butter over the dough, leaving about a half inch from the edge.
- Roll the dough into a jelly roll, and place the seam side down.
- Place in the refrigerator until the dough has stiffened enough to slice.
- Slice into bite size portions and keep refrigerated and covered with plastic until ready to eat.
- Enjoy!
OLD FASHIONED POTATO CANDY
This Old Fashioned Potato Candy is a classic treat made with only 4 ingredients and doesn't require any baking!
Provided by Amy
Categories Dessert
Time 1h25m
Number Of Ingredients 4
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!
Nutrition Facts : Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 30 g, Calories 165 kcal, ServingSize 1 serving
OLD FASHIONED POTATO CANDY
Number Of Ingredients 5
Steps:
- Put mashed potatoes, vanilla, and salt into a bowl and add one cup of powdered sugar at a time, while kneading with your hands until mixture becomes a firm fudge-like consistency. You may need a tad more or less of the powdered sugar depending on how the mashed potatoes where made. Make adjustments depending on the texture of the mix, you'll want it to be firm & dry enough to keep its shape but not too dry that would cause it to crumble.
- Divide the mixture in half, sprinkle work surface & rolling pin with powdered sugar and roll the potato candy into a 1/4 inch thickness. Spread a thin, but not too thin, layer of peanut butter on top, about 1/4 inch. If you use too much it will squish out the sides when rolling it up.
- Gently roll into a loaf and cover with plastic wrap or wax paper and chill for at least 1-2 hours hours before cutting into 1/2 inch thick slices (approximately 12 per loaf).
OLD-FASHIONED POTATO CANDY
Do you remember your mom making a batch of old fashioned potato candy to give out to all of your neighbors? Learn how to make this treat at home.
Provided by Wide Open Eats Test Kitchen
Categories Snacks
Time 10m
Number Of Ingredients 6
Steps:
- Start off by boiling a small potato until tender. Mash the russet potato in a large bowl until nice and smooth. Add the vanilla extract and salt and slowly work in the confectioners' sugar using an electric mixer until a dough forms. It should almost feel like Play-doh.
- Move the mixture to a flat surface which has been sprinkled with powdered sugar. Using a rolling pin, roll dough into a 1/4 inch thick rectangle. Spread the creamy peanut butter on the potato mixture and roll into a jelly roll shape starting from the long side. Wrap in parchment paper or wax paper and chill for one hour.
- Remove the log from the fridge and slice into 1/2-inch pinwheels. Store the candy in an airtight container for up to a week.
Nutrition Facts : Calories 139 kcal, Carbohydrate 22 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 0.1 mg, Sodium 70 mg, Fiber 1 g, Sugar 20 g, UnsaturatedFat 4 g, ServingSize 1 serving
THE OLD FASHION POTATO CANDY
This one will be a favorite one in candy dish. We added chocolate chips and peanut butter because that's a favorite flavor combination in the Test Kitchen. We can't wait to remake it with other add-ins like nuts or coconut. It's so simple to make kids can definitely help with this treat. They'll make a great hostess gift too if...
Provided by Leila Rockwell
Categories Other Snacks
Time 1h
Number Of Ingredients 7
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
Make and share this Potato Candy recipe from Food.com.
Provided by Tonkcats
Categories Candy
Time 40m
Yield 1 batch
Number Of Ingredients 4
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)
Easy 3 ingredient, no-bake, old fashioned potato candy is such a surprisingly delicious and addictive treat that's perfect for peanut butter lovers and gift-giving alike!
Provided by Tiffany
Categories Dessert
Time 20m
Number Of Ingredients 4
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.
Nutrition Facts : Calories 166 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
OLD FASHIONED POTATO CANDY
A mashed potato contributes to the uniquely delicious flavor in this sinfully rich old-fashioned potato candy and hidden inside is pure creamy peanut butter.
Provided by Cindy Gibbs at My Country Table
Categories candy
Time 1h10m
Number Of Ingredients 6
Steps:
- Peel and slice the potato. Cook in a small pan of water until it is very tender. Drain off the water.
- Place the potato in the mixing bowl of a stand mixer or mix by hand with a wooden spoon. Add the butter, vanilla, and salt. Using a potato masher, mash the potato until it is free of all lumps.
- Add the powdered sugar about 2 cups at a time, while mixing on low speed and using the whisk attachment. Continue adding the sugar until the candy mixture becomes thick and pliable yet just slightly sticky.
- Lay a piece of wax or parchment paper on a countertop and sift powdered sugar heavily on the paper. Place one-third of the candy mixture on the paper and form it into a ball. Sift additional powdered sugar on top of the formed ball.
- Place a piece of wax or parchment paper over the top of the ball and slightly flatten the ball with the palm of your hand. Using a rolling pin, roll the candy out to no more than 1/4″ in thickness, rolling it into a rectangular shape. Remove the top piece of paper.
- Place a large heaping spoonful of peanut butter onto the candy. Spread it out, stopping about 1/4″ from the edges of the candy.
- Using a sharp metal spatula, knife, or bench scraper, roll the candy into a roll, working from left to right. Place the roll onto a cookie sheet lined with foil, wax, or parchment paper.
- Roll the remaining two rolls and place on the cookie sheet. Transfer to a freezer for 10 minutes until very cold before slicing.
- Slice candy into 3/4″ slices, discarding or eating the end pieces. Store in an airtight container.
- Yields about 2 pounds.
3 INGREDIENT OLD FASHIONED POTATO CANDY
This 3 Ingredient Old Fashioned Potato Candy is made from a mashed potatoes with a layer of creamy peanut butter. It's a unique and delicious recipe that is so easy to make.
Provided by Lisa
Number Of Ingredients 4
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.
OLD FASHIONED POTATO CANDY
The next time you have plain, leftover mashed potatoes, make this oldie (but goodie) sweet peanut butter treat!
Provided by Tastemade
Yield 10
Number Of Ingredients 5
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.
OLD FASHIONED POTATO CANDY
This is a recipe from my past. My best friend in middle school hailed from W. Virginia, and this was a common candy made around holidays. I thought she was crazy, but I did try it... and wow! It just tasted like good peanut butter candy! She passed away in 1991 and I still miss her to this day. This one is for you Marge. Hope...
Provided by Patty Ward
Categories Candies
Time 1h
Number Of Ingredients 3
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!
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- 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.
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- Add in more powdered sugar, 1 cup at a time, until you have a total of 6 cups. You might need to add in additional cup of powdered sugar to achieve dough.
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- Place potato in a small pan and cover with water. Cook until very tender. Drain and place in a large bowl.
- Continue to mix powdered sugar in 1 cup at a time until thick. (It should have the consistency of putty or cookie dough.)
OLD-FASHIONED POTATO CANDY - 12 TOMATOES
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- In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.
- Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.
- Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10x12-inches.
- Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).
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