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
POTATO CANDY
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
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.
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!
OLD FASHIONED POTATO CANDY
Potato Candy?? That was my reaction! But let me tell you, it's kind of like a candy, fudge, sweet treat, oh and I should mention DELICIOUS! My neighbor used to get my kids off the bus and made this sweet treat for them once in awhile for an after school treat. In all my years of baking and inheriting heirloom recipes, this was a new one for me. It is now requested EVERY Holiday! It's an easy fun treat to make with the kids. They can't mess it up, and if they do, it still tastes delicious! Have fun, make some memories, and add a new tradition!
Provided by Megan Todd @Megan213
Categories Candies
Number Of Ingredients 4
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.
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OLD FASHIONED POTATO CANDY - BELLY FULL
From bellyfull.net
Ratings 22Calories 165 per servingCategory Dessert
- 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.
OLD-FASHIONED POTATO CANDY | 12 TOMATOES
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4.7/5 Estimated Reading Time 4 minsServings 36
- 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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