the appeal of old fashioned candy techniques
there’s something magical about turning a simple baked or boiled russet potato into a creamy, sweet potato candy swirl. you only need a few ingredients—mashed potato, powdered sugar, butter, vanilla, creamy peanut butter—and optional extras like salt or nutella can enhance flavor or texture . this no‑bake potato candy method is forgiving for beginners and nostalgic cooks alike; as long as your potato isn’t too hot or moist, you can adjust sugar until the dough is pliable—like modeling clay .
potato candy does not require any special tools—just a mixing bowl, rolling pin, parchment or wax paper, and plastic wrap for chilling. it’s a perfect holiday candy because you can prep ahead of time, then slice and serve as needed.
ingredients—what you’ll need for the potato candy recipe
mashed potato: ½ cup of smooth mashed russet potato, fully cooled to room temperature. avoid instant potatoes or boiling methods that add excess moisture . butter: a touch of unsalted or salted butter (2 Tbsp) helps with texture and richness . powdered sugar: the bulk of the dough—6 to 8 cups, though amount varies by moisture and humidity; add gradually . vanilla extract: about 1 tsp for flavor enhance . creamy peanut butter: roughly ⅓ to ½ cup for the swirl layer—nutella or almond butter also possible . optional: a pinch of salt to balance sweetness .
step‑by‑step old fashioned potato candy instructions
cook and cool the potato: bake or microwave russet potato till fork‑tender—this avoids excess moisture that boiling might introduce; once done, let it cool completely before mashing .
mash thoroughly: use a ricer or fork to eliminate lumps. once cool, place mashed potato in a mixing bowl.
mix butter and vanilla: blend in butter and vanilla (plus salt if using), until smooth.
add powdered sugar: incorporate powdered sugar a cup at a time, stirring thoroughly until the dough becomes stiff and moldable—like Play‑Doh. add more sugar if needed.
chill (optional): chilling for 10‑60 minutes helps firm the dough—but avoid over‑chilling which makes it brittle. let slightly warm at room temperature before rolling if too cold .
roll it out: dust parchment or wax paper with powdered sugar. roll dough to ¼ inch thickness into a rectangle. keep everything well‑dusted to avoid sticking.
layer peanut butter: spread a thin, even layer of peanut butter (or alternative) leaving a small border.
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