This recipe for potato candy is an old fashioned candy recipe that I’ve received a lot of requests for. Mama said her Mama Reed used to make it around the holidays for all the kids. Mama Reed had ten children herself, but was known for her hospitality and open table policy: If a meal was being served, you were welcome to come join them. She made her potato candy a little different than how I’m making it here, but there are so many ways to customize this recipe that I’m sure you will be able to make it your own as well.
Ole Ways Versus New
Mama Reed liked to divide her dough into two batches, tinting one pink with red food coloring and leaving one white. She’d then pinch off bits of dough and roll it into balls, storing the balls into the refrigerator until ready to serve to the younguns or whatever guests happened by. I’ve also seen folks roll out little balls of potato candy and dip them into melted chocolate to serve as a sort of poor man’s bon bon. Either way is delicious.
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 : Old Fashioned Candy Heaven. This candy is kinda in the same taste category as Fudge or Divinity. It is just that good! You won’t be disappointed!
The ingredients for this potato candy recipe are simple ones, my favorite kind!
- Peanut butter
- Confectioner’s sugar
- Vanilla (optional)
You can add a teaspoon of vanilla if you like, but you don’t have to. Y’all know I like things as simple as possible.
Substitutes You Can Try
You can also leave the peanut butter out and just roll it into balls like Mama Reed did, but oh my goodness, I love the peanut butter!
You could also use nutella or a soy butter or such if you need to substitute.
How To Make Potato Candy Step By Step Pictorial
Peel and slice your potato and cover it with water
Bring to a boil and cook until tender.
Drain your potato water and place the cooked potato in a mixing bowl.
Beat it up real good.
Add about half of your confectioner’s sugar and mix it up well again.
Until you have a pulpy, liquidy, mess.
Dump in the rest of your sugar.
Sure you can add it “gradually” if you have all day but it’s just as good to dump it all in there and get on with making some candy.
After that second mixing, you’ll have yourself a good stiff dough, like the consistency of cookie dough, only maybe a wee bit stiffer.
My Dough for Potato Candy Is Not Like Cookie Dough, What Should I Do?
You may need to add a little more sugar, depending on the size of your potato, to get this stiff consistency.
Now, because we don’t have all the time in the world to clean our kitchens and because we want this to be as easy as possible (so we enjoy it more, of course!),
place a big old sheet of waxed paper on your countertop.
If anyone is feeling particularly technical today, I think this is like…18 inches long – ish.
*I have a strict policy against unnecessary math in my life so go with an estimate here.
Put some confectioner’s sugar on that to keep your dough from sticking like tar. Dump your blob of dough on that. You’ll have to scrape down the sides a bit to get it all.
Dust the top with some more sugar.
Roll that out until it is about a quarter of an inch.
Smear some peanut butter on that.
I have no idea how much peanut butter you’ll need so just go with your gut here.
You can do this because you are awesome!
Now roll that up log style, like you’re rolling up cinnamon rolls.
Now since we have the waxed paper already out there anyway, roll your log up in your waxed paper.
To make life easier, I cut my roll in half.
Then they will both fit in a gallon zipper bag. Place this in the fridge until thoroughly chilled.
When ready to serve, remove waxed paper and slice into inch slices.
Makes about forty pieces of candy.
- 1 small potato
- 2 pounds confectioner's sugar The amount will vary, a bigger potato may require more sugar to keep the dough together.
- peanut butter
- 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.
Please note: potatoes are different sizes. If you end up with more potato, you're gonna need more confectioner's sugar. We're gonna have to use our noodles on this one and be ready to add more confectioner's sugar if need be. You'll just end up with more candy. Work it in there until it becomes a dough. You might have to add a lot more sugar because you might end up with a lot more potato. You can do this. I have faith in you 🙂
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“Something about an old-fashioned Christmas is hard to forget.”