Many of us are used to seeing this rolled candy over the holidays, but if you aren’t, it may appear strange. Potatoes? In candies? We are aware. But we guarantee it works. The potato functions as a binder in the dough, and the ultimate result does not taste like potatoes at all.
Many of us are used to seeing this rolled candy over the holidays, but if you aren’t, it may appear strange. Potatoes? In candies? We are aware. But we guarantee it works.
The potato functions as a binder in the dough, and the ultimate result does not taste like potatoes at all. It’s just a soft, sweet (like, really delicious) no-bake candy that’s brilliant in its inventiveness.
Some claim that the recipe was brought to the United States from Germany, where it was typical economical practice to find creative applications for leftover mashed potatoes. Others claim it’s an Irish dish. Some call them Pennsylvania Dutch. Some claim Russian… You get the idea.
What is certain is that it gained popular in the United States during the Great Depression. During a time of tremendous scarcity, potatoes and peanuts were plentiful and inexpensive, and powdered sugar was less expensive than regular granulated sugar. When food was scarce, this candy assured that people could still enjoy a delectable pleasure.
Because the candy is nearly impossible to resist, the recipe has survived years when people only had a little and years when they had a lot. It’s delicate and somewhat chewy, sweet as can be, nostalgic, and ridiculously simple to make. You do not have to be a candy maker to do this.
To begin, combine some mashed potatoes with a little vanilla and milk in a mixing bowl. (However, since there wasn’t enough milk and vanilla to go around, they weren’t included. So you could even omit those.)
Candy made with potatoes
20 minutes active time, 1 hour inactive time to prepare 36 servings
INGREDIENTS
6 cups powdered sugar, plus more if desired 1/2 cup mashed and cooled russet potato (approximately 1 large potato)
a third of a cup creamy peanut butter
1 teaspoon milk
a tsp vanilla extract
a quarter teaspoon of salt
PREPARATION
In a large mixing basin, whisk the mashed potatoes, milk, vanilla, and salt for 2 minutes on medium speed with an electric mixer.
1 cup at a time, mix in powdered sugar until a dough forms. If you need more after 6 cups, add it in 1 tablespoon increments. Dough should be thick, but not as thick as cookie dough.
Form the dough into a ball and roll it in powdered sugar. Roll the dough into a 1/8-inch thick rectangle on a sheet of wax or parchment paper. Cut to 1012 inches.
Sprinkle powdered sugar over the top of the dough and cover with another piece of parchment paper. Invert the dough rectangle and discard the top sheet of paper (the one you used to roll out the dough).
Distribute the peanut butter evenly over the dough. Roll the dough tightly long-side to long-side, jelly-roll form, using parchment paper to guide it. Wrap in parchment paper and place in the freezer for 1 hour. Serve cut into 1/4-inch thick slices. Enjoy! Leftover candy should be refrigerated in an airtight container.
