Potato Candy is actually a Depression Era recipe. Ingredients for Potato Candy: 1/3 cup mashed Idaho Russet Potato 1-2 TBSP half and half, cream or milk 1 teaspoon vanilla extract Dash salt 4-6 cups sifted powdered sugar 4-6 TBSP peanut butter Makes 40-50 pieces of candy. Store in an airtight container up to 5 days. Use other spreads like hazelnut or chocolate to suit your taste. Like all doughs, there is a level of “feel” to this recipe. The moisture level of your potato will dictate how much powdered sugar you will need. If your dough begins to harden before you have rolled it out, wet your hands with a small amount of water and knead the dough back to proper consistency. Prepare the Idaho Potato: 1) Peel an Idaho Potato and slice it in half. 2) Place the potato in a pot of water and bring to a boil. Cover, reduce the heat to low, and simmer until tender, about 15 minutes. 3) Remove the cooked potato from the water and mash until smooth. Allow to cool. Prepare the Potato Candy Dough: 1) In an electric mixer combine mashed potato, half and half, vanilla and salt. 2) Mix on low-speed, adding sifted powdered sugar a little at a time until a soft, pearly dough forms. 3) Divide dough into 4 pieces and keep covered at room temperature. Make the Potato Candy: 1) Place a piece of plastic wrap on a wooden board. Dust with powdered sugar. 2) Press out a piece of the dough onto the sugared plastic. 3) Use a rolling pin and powdered sugar as needed, to roll out a thin (1/8″-1/4″), even disk of dough. 4) Use a knife to cut the disk into a rectangle. 5) Spread a thin layer of peanut butter on the rectangle. 6) Carefully roll up, like a sushi-roll. 7) Roll and seal in plastic wrap. 8) Place rolls in the freezer for one hour. 9) Unwrap rolls and slice into pieces. 10) Decorate, share and enjoy.
Posted on: Mon, 08 Sep 2014 16:58:32 +0000
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