MAINE POTATO CANDY
Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. -Barbara Allen, Chelmsford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds (40 servings).
Number Of Ingredients 6
Steps:
- In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.
Nutrition Facts : Calories 155 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
MASHED POTATO CANDY
This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.
Provided by keen5
Categories Candy
Time 3h45m
Yield 1 loaf
Number Of Ingredients 6
Steps:
- Mix together all ingredients, except peanut butter.
- Add sugar until it's of dough consistency.
- Refrigerate to chill dough for an hour or two.
- Roll out onto powdered sugar dusted bread board or waxed paper.
- Spread peanut butter over potato dough.
- Roll it up like a jelly roll loaf.
- Refrigerate for about an hour, then slice into pinwheels.
Nutrition Facts : Calories 1839.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 5.3, Sodium 338, Carbohydrate 463.7, Fiber 0.8, Sugar 445, Protein 2
COCONUT MASHED POTATO CANDY #SP5
Official Contest Entry: Simply Potatoes 5Fix. An easy, delicious candy for any holiday. My mom started making this candy in the 1960's and so far these have been enjoyed by four generations of our family.
Provided by Laurie V.
Categories Potato
Time 20m
Yield 24-36 candies, 12-24 serving(s)
Number Of Ingredients 5
Steps:
- Combine cold mashed potatoes and confectioner's sugar in a large bowl. Thoroughly combine. Mixture will begin as a stiff dough and loosen up as the sugar mixes with the potatoes. Add the coconut and vanilla and mix thoroughly.
- Form into triangular peaks, using about 1 rounded teaspoon of mixture for each. Put on waxed paper lined cookie sheet. Let dry for 20 minutes.
- Melt chocolate in bowl over simmering water (or in microwave in one minute intervals until melted).
- Dip base of each candy in chocolate. Let stand on waxed paper to set.
- Store in covered tin in the refrigerator.
Nutrition Facts : Calories 359.8, Fat 16.1, SaturatedFat 12.9, Sodium 84.4, Carbohydrate 57.6, Fiber 3, Sugar 52.6, Protein 2.1
POTATO CANDY
My children love this old-fashioned potato candy. It's so easy to make and I always have the ingredients on hand. Nutella would also work as a filling in place of peanut butter. -Bonnie Presley, Lovely, Kentucky
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-1/2 dozen.
Number Of Ingredients 3
Steps:
- Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.
Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.
PEPPERMINT POTATO CANDY
No one will suspect that these quick minty candies started with yesterday's mashed potatoes. Our taste-testing panelists couldn't get enough of the chocolate-covered sweets that were submitted by Cindy Reams from Philipsburg, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield about 2-3/4 pounds.
Number Of Ingredients 6
Steps:
- In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container.
Nutrition Facts : Calories 271 calories, Fat 6g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 8mg sodium, Carbohydrate 56g carbohydrate (51g sugars, Fiber 1g fiber), Protein 1g protein.
MASHED POTATO PEANUT BUTTER CANDY
Whenever I make this candy, people are amazed to learn that it is made with a potato. It is very sweet and rich and is best accompanied by a tall glass of milk. It's an old family recipe that my mother always made at Christmas time. I'm not sure from where it originated but suspect our Irish or Pennsylvania Dutch heritage.
Provided by MarthaStewartWanabe
Categories Candy
Time 3h20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Combine mashed potato, powdered sugar, milk and vanilla in a medium bowl.
- Add powdered sugar a little at a time until the mixture reaches the thickness of pie dough. You will need to use clean hands to kneed the dough until everything is fully incorporated. Use a little more or less of the powdered sugar until the desired texture is met. If it becomes too stiff, add one tiny drop of milk at a time until the desired texture is met. I wish it were more of an exact science, but it's not. :).
- Spread waxed paper onto your work surface and liberally dust with powdered sugar. I use the waxed paper to assist in rolling. Please note if you use a plain work surface dusted with powdered sugar, it's much more difficult to roll it up due to the dough's tendancy to stick to the flat surface (which can result in the dough tearing).
- On the waxed paper, roll the dough into a circular shape until 1/4-inch thick.
- Spread peanut butter evenly over the dough up to 1/2 inch from the edge of the circle.
- Carefully roll up like a jelly roll, using the waxed paper as a helpful tool.
- Place onto a cookie sheet covered with a clean sheet of waxed paper.
- Refrigerate uncovered until fully chilled (about three hours), and the outside of the roll becomes crusty.
- Slice roll into 1/4-inch pieces.
- Store candy arranged flat in an air-tight container with waxed paper between each layer for up to two weeks (or probably more--it's never lasted that long around our house). The candy will harden and become more brittle as it ages, and this is perfectly fine.
- The candy can sit at room temperature for up to three hours before becoming soft. To reach original texture, replace in refrigerator.
Nutrition Facts : Calories 144.2, Fat 2.8, SaturatedFat 0.6, Cholesterol 0.2, Sodium 27.5, Carbohydrate 29.5, Fiber 0.3, Sugar 28.3, Protein 1.4
MASHED POTATO CANDY
My grandma was born in West Virginia and loved old fashion candies. This is one of my grandma's favorites that my mom and I would make for her. Grandma preferred her potato candy with a grape jelly filling. *You may need to use up to 3 lbs of powdered sugar.
Provided by Queen Dana
Categories Candy
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Beat powdered sugar into the mashed potato. Keep adding powdered sugar until mixture is at a dough like consistency and is no longer sticky.
- Turn the potato "dough" out and knead for about 5 minutes; add more powdered sugar if necessary.
- Roll the potato "dough" out to about 1/4 inch thickness and spread with peanut butter or jelly or both.
- Roll the dough up like a jelly roll and cut like cookies.
Nutrition Facts : Calories 317.8, Fat 0.1, Sodium 2.6, Carbohydrate 80.7, Fiber 0.7, Sugar 74.3, Protein 0.6
PEANUT BUTTER POTATO CANDY
This candy is super easy to make and the ingredients are ones that most people usually have readily available in the house.
Provided by Brandi Rose
Categories World Cuisine Recipes European UK and Ireland Irish
Time 2h20m
Yield 20
Number Of Ingredients 7
Steps:
- Combine mashed potatoes, milk, vanilla extract, and salt in a bowl.
- Stir confectioners' sugar into potato mixture until a dough consistency is reached. Refrigerate dough until chilled, about 1 hour.
- Sprinkle confectioners' sugar on a cutting board or waxed paper.
- Roll dough into a large rectangular shape on prepared surface.
- Spread enough peanut butter on top layer of dough to cover.
- Roll dough into a jelly roll shape; refrigerate roll for 1 hour. Slice dough into pinwheels to serve.
Nutrition Facts : Calories 116.7 calories, Carbohydrate 24 g, Cholesterol 0.1 mg, Fat 2.2 g, Fiber 0.3 g, Protein 1.2 g, SaturatedFat 0.5 g, Sodium 20.7 mg, Sugar 22.8 g
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