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Yields:
3 dz.
Prep Time:
20 mins
Total Time:
1 hr 20 mins
If you crave the comfort of homemade holiday candy, but don’t know the difference between the thread stage or hard ball, let alone own a candy thermometer—don’t despair! Potato candy is the perfect sweet for anyone who is a beginner in the kitchen. If you can microwave a potato, you’re halfway done making this retro Christmas treat!
What is potato candy?
Potato candy likely originated among European immigrants in the Appalachian region of the United States. Made with potatoes mashed with sugar, the treat became very popular during the Great Depression. Today, you’ll often see it rolled up with a peanut butter filling. It’s a nostalgic dessert that makes a wonderful homemade food gift during the holiday season.
Why is my potato candy runny?
The secret to potato candy is making sure the potatoes are not too wet or hot. Otherwise, the butter can leak and the peanut butter may start to melt. So start by microwaving or baking your potato. Boiling the spud will introduce too much moisture. Then make sure to split the cooked potato to let the steam escape and give the flesh time to cool. Every type of potato has a different level of moisture. If your mixture is sticky, just keep adding powdered sugar. You want the texture to be like children’s modeling clay (think Play-Doh) so you can roll it out and spread it with peanut butter.
Does potato candy need to be refrigerated?
Nope. Potato candy will keep at room temperature for up to one week, or in the refrigerator for up to two weeks. But skip the freezer (other than for the period specified in the recipe). The super cold temperature can cause the potato mixture to separate and become grainy when it thaws.
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Ingredients
- 1
large russet potato (about 12 ounces)
- 2 Tbsp.
salted butter, at room temperature
- 1 tsp.
vanilla extract
- 6 cups
powdered sugar, plus more for dusting
- 1/2 cup
creamy peanut butter, at room temperature
Directions
- Step 1Use a fork to prick the potato all over. Place on a microwave-safe plate and microwave until easily pierced with a paring knife, 8 to 10 minutes, rotating halfway through. If the potato is still too firm, continue to cook in 1-minute increments. Cut the potato in half and let cool until easy enough to handle, about 5 minutes. Scoop out the flesh and mash in a medium bowl until smooth. Measure ½ cup mashed potato and reserve the rest for another use.
- Step 2In a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and potato on medium-low speed until well combined. Reduce the speed to low and slowly add the powdered sugar, 1 cup at a time, beating until well combined and a dough forms. Stop adding powdered sugar when the dough becomes the texture of molding clay, like Play-Doh (depending on how moist the potato is, this can be between 4 to 6 cups powdered sugar).
- Step 3Place a large sheet of waxed paper or parchment paper on a work surface and lightly dust with powdered sugar. Roll out the potato candy to a 12-by-10-inch rectangle (about ¼-inch thick), dusting the top with powdered sugar if it becomes sticky. Spread the peanut butter in an even layer over the potato candy.
- Step 4Starting at one of the long sides, begin rolling the candy tightly into a log using the waxed paper as a guide, as you would roll up a jelly roll; gently peel away the waxed paper as you roll. Wrap the log in waxed paper, twisting the ends closed, and freeze until very firm, at least 45 minutes and up to 1 ½ hours.
- Step 5Place the candy log on a work surface, remove the waxed paper, and cut the candy crosswise into ¼-inch-thick slices.
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