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
Potato Candy
Updated on Jan. 05, 2024
Old-Fashioned Potato Candy Tips
What kind of potatoes should you use to make old-fashioned potato candy?
Use the kind of potatoes that you use to make mashed potatoes! Typically russet potatoes are going to provide the best texture.What can you do if the potato candy dough is too sticky?
If your dough is too sticky, dust a little more confectioners' sugar over it to make it more workable and easier to roll. Don’t overdo it though, because the candy can dry out quickly.What can you do if the potato candy dough is watery?
In most cases your dough will likely be more stiff than watery, but be sure to drain any seeping liquid (especially if you've made your potatoes ahead of time). If that doesn't do the trick, slowly add a touch more confectioners' sugar.What else can you use besides peanut butter as a filling?
Traditional potato candy is filled with nut butter, so try swapping out the peanut butter for any other kind of nut butter you prefer. You can also try using Nutella or cookie butter. The key is to stick to a thicker spread—jams or anything thinner might bleed through the potato dough layer.How do you store old-fashioned potato candy?
As old-fashioned potato candy tends to dry out fairly quickly, it’s best to store the candy in an airtight container in the refrigerator. If the candy is cut, separate the layers with damp paper towels; if it's uncut, wrapped the damp paper towel around the roll. Due to its fragility, the potato candy will last for only 1 to 3 days. Once you eat up your potato candy, try more of our peanut butter recipes.—Mark Neufang, Taste of Home Culinary Assistant and Rashanda Cobbins, Taste of Home Food Editor
Potato Candy
Prep Time
45 min
Cook Time
10 min
Yield
6-1/2 dozen
Ingredients
- 1 medium potato, peeled and cubed
- 5 to 5-1/2 cups confectioners' sugar
- 1/2 cup creamy peanut butter
Directions
- 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 a 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 the dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long end. Repeat with remaining dough and peanut butter. Cover and refrigerate until firm, at least 1 hour. Cut into 1/4-in. slices. Store in an airtight container in the refrigerator.
Nutrition Facts
1 piece: 41 calories, 1g fat (0 saturated fat), 0 cholesterol, 7mg sodium, 8g carbohydrate (8g sugars, 0 fiber), 0 protein.
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