Ingredients: |
Ingredients: 1 small russet potato , peeled and chopped
6-7 cups powdered sugar
1 teaspoon vanilla extract
2/3 cup nut butter , cookie butter, or nutella
• This treat is SUPER sweet and rich, so a little goes a long way.
• This recipe is super easy, but it requires you to pay attention to how much powdered sugar you are adding. 6 cups might be enough, or you might need 7. Just stop adding it once a putty-like texture is achieved. You don’t want it so stiff that it cracks as you roll into a log, but you don’t want it sticky.
• This dough does dry fairly fast, so work quickly.
Leftover candy can be stored up to 2 weeks in the refrigerator in an airtight container.
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Directions: |
Directions:In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free (a ricer is ideal for this!) You’ll need a 1/2 cup mashed. Allow to cool slightly, but still warm.
In a extra large bowl, combine cooked potato and 2 cups of the powdered sugar until blended (at this point it will be very loose.) Stir in the vanilla.
Continue to add 1 cup of the powdered sugar at a time until the mixture forms a putty-like dough. (Use a handheld electric mixer if stirring with a wooden spoon gets too difficult.) Shape into a round.
Transfer the dough onto an 18x12 sheet of wax paper sprinkled with powdered sugar; sprinkle the top with a little powdered sugar. Use a rolling pin to roll into a rectangular shape, about 1/4-inch thick; trim to form straight edges.
Spread an even layer of nut butter over the surface of the candy. Slowly roll the candy from one long edge to another. Wrap with the wax paper, cut in half. Place in a resealable plastic bag and chill until firm, about an hour.
Slice rolled potato candy into 3/4-inch thick pieces and enjoy! |
This recipe for Old Fashioned Potato Candy is from