Potato Candy From Ohio Recipes

AMISH MASHED POTATO CANDY

Steps:

• Mix powdered sugar with mashed potatoes.
• Add vanilla and mix until it is like pie dough.
• Roll out in shape of pie crust with a rolling pin.
• Spread with peanut butter.
• Roll up small and cut in slices, about ½-inch thick.
• Place on large platter and put in refrigerator until chilled

POTATO CANDY

Steps:

• Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough.
• Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.

IRISH POTATO CANDY

Steps:

• Add powdered sugar 1/2 cup at a time to the softened cream cheese and mix thoroughly.
• Stir in vanilla.
• Add butter and mix.
• Use a spoon or spatula and fold in the coconut.
• Place cinnamon in a shallow bowl.
• Shape coconut mixture into roughly shaped 1 inch balls.
• Roll in cinnamon.
• Place each "potato" on parchment paper or a plate.
• Chill in the fridge for 1/2 hour or more before serving.

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.

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.

POTATO CANDY FROM OHIO

Steps:

• Combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. Refrigerate dough until chilled, about 30 minutes. Stir extra confectioners' sugar into dough if too moist.
• Spread a large sheet of waxed paper on the counter. Sprinkle with confectioners' sugar.
• Dust rolling pin with confectioners' sugar. Roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
• Spoon peanut butter into a microwave-safe bowl. Heat in microwave on High until slightly softened, 20 to 30 seconds.
• Spread softened peanut butter onto dough.
• Roll dough, starting from long end, into a jelly roll shape.
• Wrap the roll in waxed paper and refrigerate until firm, about 2 hours. Slice into 1/4-inch slices.

THE OLD FASHION POTATO CANDY

Steps:

• 1. The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
• 2. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• 3. Mix in your add-ins (like chocolate chips, coconut, etc).
• 4. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
• 5. Shape in the size of balls you want.
• 6. Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
• 7. Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.