Peppermint Potato Candy Recipes

CHOCOLATE COVERED PEPPERMINT PATTIES

Steps:

• In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners' sugar; mix in enough to make a workable dough, between 6 and 8 cups.
• Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.
• Place chocolate and shortening in a microwave-safe bowl. Heat in microwave, stirring occasionally, until melted and smooth. Dip patties in melted chocolate, and let cool on wax paper.

PEPPERMINT PATTIES

Steps:

• Beat first 4 ingredients until smooth. Add additional powdered sugar if needed to reach desired consistency.
• Shape into patties and freeze. Coat patties with melted chocolate while frozen.

PEPPERMINT POTATO CANDY

Steps:

• In a large mixing bowl, beat the mashed potatoes, butter and peppermint extract.
• Gradually beat in the powdered sugar.
• Press into a foil-lined 13x9-inch baking dish.
• Melt chocolate chips and shortening (either in the microwave or in the top of a double boiler).
• Spread over potato mixture. Cover and refrigerate until set.
• Using foil, lift candy out of pan. Remove foil and discard.
• Cut candy into 1-inch squares. Store in an air-tight container.

POTATO CANDY

Steps:

• Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
• Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
• Stir in vanilla extract.
• Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
• Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
• Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
• Starting with the longer side of your rectangle, gently but tightly roll into a log.
• Use a knife to slice into pieces about ¼-½" thick.
• Repeat steps 5-8 with remaining half of dough.
• Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.

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.

PEPPERMINT POTATO CANDY

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.