Old Fashioned Peanut Butter Roll Candy Recipes

PEANUT BUTTER DIVINITY ROLL

Steps:

• Mix sugar, corn syrup, and water together in a deep pan; bring to a boil. Heat to 250 degrees F (120 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball (hard ball stage), about 15 minutes.
• Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the egg whites will form sharp peaks.
• Slowly pour sugar mixture over egg whites while beating with an electric mixer. Beat until candy clings to a spoon and loses some of its shine. Spread candy mixture onto a sheet of waxed paper; sprinkle with confectioners' sugar. Generously spread peanut butter over candy mixture. Roll candy into one large roll; cut into 2 rolls. Slice each roll into desired pieces.

PEANUT BUTTER PINWHEELS

Steps:

• In mixing bowl, combine 16 oz of powdered sugar, butter, milk, and vanilla. The mixture will become stiff and dough-like
• Pop in the fridge and let chill for a few minutes to help prevent sticking.
• Divide dough into 2 balls, and roll each ball out to pie crust thickness. Roll onto parchment paper dusted with powdered sugar to help aid in the rolling.
• Heat peanut butter until runny and easily spreadable- not too hot- and spread evenly over rolled dough.
• Roll dough into a log (you may have to sprinkle a little more powdered sugar on it as you go to help with stickiness).
• Chill 1 hour and slice into 1/4" pinwheels- keep refrigerated.

PEANUT BUTTER POTATO CANDY

Steps:

• In a small pot of boiling water, cook the potato until tender. Drain and transfer to a bowl; mash until smooth and lump-free. Let cool completely.
• With an electric mixer on low speed, beat together the potato and powdered sugar, one cup at a time, until mixture is thick and the pearly dough forms.
• Transfer the dough onto a large sheet of parchment paper sprinkled with powdered sugar; dust more powdered sugar on top. Using a rolling pin, roll the dough into a large rectangular shape, approximately 1/4-inch thick; trim to form straight edges.
• Spread peanut butter over dough (see recipe notes). Starting at one long side, tightly roll up candy, jelly-roll style, using parchment paper as a guide. Wrap in parchment paper or plastic wrap, and freeze or refrigerate for 30-60 minutes.
• Unwrap and cut candy into 1/4-inch thick pieces. Enjoy! (See the post for storing the leftover candy)

OLD FASHION PEANUT BUTTER ROLL

Steps:

• First beat 3 egg whites until stiff.
• Prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar.
• Next mix all ingredients except vanilla in a large pot and boil. Stirring continously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla.
• Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream.
• Pour onto powdered sugar and roll thin.
• Spread a thin layer of peanut butter.
• Roll up and cut. ( cut the pieces using a piece of thread to keep it's form and layers).

3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)

Steps:

• Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
• Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
• Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
• Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
• Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.

OLD FASHIONED PEANUT BUTTER CANDY

Steps:

• Mix all ingredients in a large bowl.
• Place waxed paper on the counter and put half the dough onto the paper.
• Roll out (like playdough!) into a long snake. Repeat with the second half of the dough.
• Wrap in the wax paper and refrigerate for 20 minutes (this is optional).
• Optional: roll the peanut butter roll in powdered sugar. You can also add tiny chocolate chips as a mix-in when making this recipe!)
• Slice the candy and wrap each piece in a square of wax paper.

POTATO CANDY

Steps:

• Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.
• Gather dough into a ball; dust with powdered sugar. Roll to ⅛ inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.
• Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into ¼-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.

OLD FASHIONED KENTUCKY PEANUT BUTTER ROLL

Steps:

• 1. First beat the 3 egg whites until stiff. Next prepare the surface to roll out the candy. Cover the surface with wax paper and spread a thick layer of powdered sugar. Next mix all ingredients except vanilla, egg whites, and peanut butter in a large pot and boil. Stirring continuously, until ball forms. (Like when making fudge or candies) the ball should be hard and have a soft crack. Add vanilla. Slowly pour the mixture over the egg whites while mixing with a blender the whole time. Continue to mix until the candy has cooled and resembles the texture of marshmallow cream. Pour onto powdered sugar working surface and roll thin (powder sugar your roller) Spread a thin layer of peanut butter. Roll up and cut. (Cut the pieces using a piece of thread to keep its form and layers).