Potato Candy – Have you ever tried Potato Candy? This delightful sweet treat may sound a bit unusual. It’s a heartwarming indulgence that transforms pantry ingredients into something truly special. It’s a surprise when the humble potato takes on a role resulting in a dessert that has been cherished and loved for generations.
I remember the first time I made Potato Candy. It was, on a Sunday afternoon with the golden sunlight filling the kitchen. I can still picture the expression on my husband’s face as he watched me boiling a russet potato. Our child was standing by the counter giggling at the idea of turning a potato into candy. As I rolled out the dough and spread the peanut butter the delicious aroma wafting through the air quickly piqued their interest and left them eagerly anticipating their first bite. The end result was truly slices of sweetness that brought joy to our hearts. Since then it has become a family favorite.
What makes this Potato Candy truly stand out?
Potato Candy is a tribute to creativity transforming an unassuming potato into a dessert that is both innovative and nostalgic. Its charm lies in its simplicity. An easy-to-make confection that requires no baking making it perfect for those days when using an oven is simply, out of the question. Starting with a russet potato this recipe is naturally gluten-free and can be easily adapted to suit various dietary preferences. What sets it apart is its versatility; whether you’re a fan of the peanut butter filling or want to get adventurous, with types of nut butters and spreads you can customize this treat to your liking. It’s also an option for those with nut allergies. Simply substitute in a safe alternative. The candy’s sweet and creamy texture along with its melt-in-your-mouth goodness makes it an irresistible and inclusive treat that everyone, at the table can enjoy.
What You Need To Make This Potato Candy Recipe?
Russet Potato: The cornerstone of our candy, the russet potato, is selected for its starchy character and its transformative abilities. Beyond its savory callings, in this recipe, the russet becomes the unexpected hero, offering a neutral base that perfectly binds the powdered sugar, creating a dough with a delightful, pliable texture.
Powdered Sugar: This is where the alchemy begins. The powdered sugar does more than sweeten; it transmutes our humble potato into a canvas for confectionery. We start with a base amount and then, like a wizard adjusting their potions, we add just enough until the mixture achieves a mystical, dough-like state. It’s both art and science, with a sprinkle of magic.
Peanut Butter: Here’s the heart of the candy—the creamy, rich peanut butter that envelops the senses with each bite. It adds a decadent contrast to the sweet base and carries the candy into a familiar empire of comfort tastes. It’s the layer that remakes the potato and sugar into a delight that speaks of home, of childhood, of simple enjoyments.
Steps To Make Potato Candy:
Step 1: Begin with a single russet potato, peeled and cut into cubes—imagine it’s going to turn into something sweet and amazing because it is.
Step 2: Boil those cubes until they’re so tender that a fork goes through with no effort—about 10 minutes should do it. Drain the water and mash it up until there are no lumps left, just smooth potato puree.
Step 3: Now, take your powdered sugar and add it in cup by cup. You’re looking for that sweet spot between too sticky and too dry—think play-dough, or the putty you played with as a kid.
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Step 4: Spread this sweet potato canvas onto a parchment-lined tray and sprinkle with a fairy dusting of more powdered sugar.
Step 5: With love, spread the peanut butter over your dough, then roll it up gently. You’re making a candy log, not too tight, just with care.
Step 6: Let this little log of sweetness chill in the fridge. Two hours should be enough for it to think about how delicious it’s going to be.
Step 7: Finally, slice it up—each piece a perfect medley of sweet and savory, ready to make your day.
Tip:
When making your Potato Candy, the key, to achieving that perfect candy consistency is about the moisture in the potato. Once you’ve boiled and mashed your russet potato give it a few minutes to cool down and release any steam, which’s basically just water that could affect the dryness of your dough. If you find the dough too sticky after adding the sugar don’t rush to add more sugar right away. Let the mixture sit for a moment; sometimes the potato simply needs time to absorb the sugar resulting in a smoother and more manageable dough. This patience, during preparation, ensures that your candy will have a texture that’s easy to roll and slice setting you up for success.
Frequently Asked Questions:
Can I use a different type of potato for this recipe?
While russet potatoes are recommended due, to their starch content you can use another type of potato if necessary. Just make sure to monitor the consistency.
What if my dough is too sticky or too dry?
In case the dough is too sticky you can add sugar. If it’s too dry, try adding a teaspoon of water at a time. Remember, this recipe is forgiving so trust your instincts.
How long can I store Potato Candy?
Potato Candy is best enjoyed within a few days. To maintain its flavor store it in an airtight container, in the refrigerator. Allow it to reach room temperature before serving.
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Planning to try this recipe soon? Pin it for a quick find later!
Potato Candy
Ingredients
- 1 russet potato 5 – 5 1/2 ounces, peeled and cubed
- 6-8 c confectioners' sugar adjust based on consistency
- 1/2 c creamy peanut butter
Instructions
- First, peel the potato. Cut it into cubes. Then boil the potato until it becomes tender, which usually takes 10 minutes.
- Once the potato is cooked drain any water. Proceed to mash it until it becomes smooth, with no lumps.
- Next, gradually add sugar to the mashed potato while mixing it together. Keep adding until you achieve a dough consistency.
- Take a sheet of parchment paper. Roll out the dough on it to a thickness of 1/4 inch.
- Evenly spread peanut butter over the rolled-out dough.
- Starting from one end carefully roll the dough into a log shape, all the way to the end.
- Place the log, in the refrigerator. Let it chill for at least 2 hours. This will help firm up the dough.
- Remove the log from the refrigerator. Cut it into slices approximately 1/2 inch thick. Now your delicious creation is ready to be served!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
