I’ve never heard about this Potato Candy until the weekend before. It’s a no-bake, no-fuss, 4 ingredient candy that has been around for ages! And yet I had no idea what it was. Rolling my eyes in dismay. It’s made of powdered sugar, mashed potato, peanut butter, and milk. It’s irresistibly good, sweet, and fascinating! It instantly melted my heart. I’m in love!
INGREDIENTS
6 cups powdered sugar, plus more if needed
1/2 cup russet potato, mashed and cooled (about 1 large potato)
1/3 cup creamy peanut butter
1 tablespoon milk
1 teaspoon vanilla extract
1/8 teaspoon salt
How to make Old-Fashioned Potato Candy
Step 1: Put the mashed potato, milk, vanilla, and salt in a large bowl and beat using an election mixer on medium speed for about 2 minutes.
Step 2: Add in the powdered sugar, a cup at a time, and mix until a dough is formed. Once you already added in 6 cups of sugar but still need more, add in tablespoon increments. Consistency should be slightly thick than a cookie dough.
Step 3: Make a ball out of the dough and dust it with some powdered sugar. Roll out the dough on a sheet of wax paper or parchment paper about a 1/8-inch thick rectangle. Then, cut the dough to 10 x 12-inches.
Step 4: Sprinkle some more powdered sugar over the dough and put another parchment paper on top. Carefully invert the rectangular dough and remove the paper you used to roll it out.
Step 5: Evenly spread the peanut butter over the dough. Then, roll it tightly jelly-roll style, long-side to long-side with the parchment paper as your guide. Wrap with parchment paper and place inside the freezer for an hour.
Step 6: Remove from the freezer and cut the dough into 1/4-inch thick slices. Serve and enjoy! For the leftover candies, you can store them in an airtight container inside the fridge.
Ingredients
- 6 cups powdered sugar, plus more if needed
- 1/2 cup russet potato, mashed and cooled (about 1 large potato)
- 1/3 cup creamy peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
Step 1: Put the mashed potato, milk, vanilla, and salt in a large bowl and beat using an election mixer on medium speed for about 2 minutes.
Step 2: Add in the powdered sugar, a cup at a time, and mix until a dough is formed. Once you already added in 6 cups of sugar but still need more, add in tablespoon increments. Consistency should be slightly thick than a cookie dough.
Step 3: Make a ball out of the dough and dust it with some powdered sugar. Roll out the dough on a sheet of wax paper or parchment paper about a 1/8-inch thick rectangle. Then, cut the dough to 10 x 12-inches.
Step 4: Sprinkle some more powdered sugar over the dough and put another parchment paper on top. Carefully invert the rectangular dough and remove the paper you used to roll it out.
Step 5: Evenly spread the peanut butter over the dough. Then, roll it tightly jelly-roll style, long-side to long-side with the parchment paper as your guide. Wrap with parchment paper and place inside the freezer for an hour.
Step 6: Remove from the freezer and cut the dough into 1/4-inch thick slices. Serve and enjoy! For the leftover candies, you can store them in an airtight container inside the fridge.
