Peanut Butter Potato Candy with
Making Traditional Potato Candy – Using only 5 basic
ingredients, a traditional (no-bake) uncomplicated recipe yields sweet, fluffy,
and slightly chewy peanut butter candies.
Brief History of Peanut Butter Candy.
The potato candy pinwheel, also known as just potato candy,
is a rolled candy made by mixing mashed potatoes with a lot of powdered sugar
to make a dough-like substance. After adding a filling, usually peanut butter,
the confection is rolled into a log shape.
Despite the fact that potatoes are a key ingredient in the
recipe, the finished product has little to no potato flavour. Instead, the
flavour profile is mostly dominated by the excessive amounts of powdered sugar
and the filling that is utilised.
Instead of being baked, potato candy is refrigerated to thoroughly
firm it, however it can still be stored at room temperature after chilling.
According to the majority of sources, the shelf life of potato candies is
between one and two weeks.
Why This Recipe Is Our Favourite
Do you need a cheap, simple, and delectable sweet treat that
will please a crowd? This delicious and traditional recipe for Peanut Butter
Potato Candy is very easy to create and is always the talk of the gathering.
Each piece is a big slice of almost-but-not-quite chewy,
soft but dense, vanilla-flavored candy encased in silky peanut butter. You
would never guess that cooked mashed potatoes and powdered sugar are used to
make the candy base! Together, they produce a dense, sweet “dough”
that may be rolled, shaped, chilled, and cut.
Although commonly filled with peanut butter, this no-bake
dessert can also be filled with a variety of other sweet treats. Read on for
the simplest methods to make your family’s favourite meal, along with helpful
advice and entertaining ideas!
5 Ingredients You Need
• Russet potato, which makes for an easy-to-mash
confectionery basis.
• Powdered sugar—it adds the perfect amount of sweetness and
a smooth, chewy texture.
• Vanilla essence is a need to complete the sweet flavours
in most dessert and candy recipes.
• A tiny bit of salt to balance the sweetness and vanilla.
• Creamy peanut butter with the thickest consistency—no-stir
works best.
recipe apparatus
• Sauce pot: big enough to boil potatoes, with just enough
water to barely cover them (unless steaming).
• Optional steam basket for less water-intensive steaming of
the potatoes as opposed to boiling.
• Use a potato masher to thoroughly smash the potatoes
before mixing them for the softest texture possible.
• A stand mixer or hand mixer to thoroughly blend the mashed
potatoes and powdered sugar.
• Parchment paper, which has a non-stick surface ideal for
handling dough.
• A rolling pin to roll the dough into a uniformly thin
layer.
• Plastic wrap—to cool the candy log after wrapping it.
Making Traditional Potato Candy
A 4 to 6-quart sauce pot should be set out. When boiling
potatoes, cover the pot with water. Turn up the heat to high and bring to a
boil. Set a steam basket in the bottom of the saucepan and add 1 inch of water
if you’re steaming the potatoes. Cover and heat until boiling.
Peel the potato and cut it into 1/2-inch pieces as you wait.
Add the potato chunks to the pot once the water has boiled. Potato cubes should
be boiled or steam-cooked for 10 to 15 minutes, or until fork-tender.
Potato chunks should be drained and cooled. When the
potatoes are cool and dry, smash them very well before packing them into a half
cup to measure.
Get a stand mixer ready. To ensure there are no clumps, add
12 cup of cooked potato that has been mashed to the mixer and beat well. Add
salt and a generous sprinkle of vanilla extract.
As you add the powdered sugar, turn the mixer to low and add
one cup at a time, up to a total of 5 cups. Use a rubber spatula to scrape the
bowl.
Once the dough is very smooth and pearly, let the mixer
continue to run and knead it. Add an additional 1-2 cups of powdered sugar if
it starts to feel overly sweet. Powdered sugar should now be added, but use
caution.
Pro tip: The dough must be soft enough to roll out yet thick
enough to keep its shape. It ought to feel and have the texture of play-doh. If
you accidentally add too much powdered sugar to a concoction, you can add one
or two tablespoons of water. The texture is altered and becomes a tiny bit more
sticky as a result, though. It’s preferable to just regulate the dough’s
texture by increasing or decreasing the amount of powdered sugar.
Then, place a sizable piece of parchment paper on a rimmed
baking sheet that measures 13 x 18 inches. The centre of the baking sheet
should have the dough.
Create a 13 × 13-inch square by rolling it. To assist you
form the dough into a square using the pan’s sides, rotate the parchment paper
as necessary. The dough should be laid out in a flat, even sheet that is
between 1/8 and 1/4 inch thick.
Spread a thin, even coating of peanut butter over the dough
using a spatula.
Make a centre cut in the dough. After that, roll each
segment along the long edge to form two narrow spiral logs that are between 1
12 and 2 inches broad.
Refrigerate for at least an hour to firm each log after
wrapping it in plastic wrap.
The logs should then be unwrapped and cut into 1-inch
slices.
Slices may now be wrapped and placed in the refrigerator or
left out at room temperature in an airtight container. If the candy is kept out
at room temperature, it will become softer. (I prefer soft, personally.)
Variations in Recipes
Replace the creamy peanut butter in this traditional potato
candy recipe with any of the other sweet spreads listed below:
• Thick salted caramel sauce or dulce de leche;
• crunchy
peanut butter;
• almond butter;
• Nutella chocolate-hazelnut spread
• lime or
homemade lemon curd.
More texture is what you want. Before rolling the dough,
equally distribute chopped nuts, shredded coconut, candy sprinkles or mini
chocolate chips over the filling.
Questions and Answers
TASTE OF POTATOES IN POTATO CANDY?
You can’t really taste the potatoes, though. The flavour of
russet potatoes is extremely subdued. The actual stars here are the vanilla,
peanut butter, and sweet powdered sugar.
WHAT IS THE DURATION OF THIS HOMEMADE CANDY?
Store for up to two weeks in the refrigerator or at room temperature
in an airtight container. If you do keep them in the fridge, I advise pulling
out a few slices and allowing them soften before eating.
Is Potato Candy Freezer-Friendly?
It does indeed freeze well. Make sure all of the air is
squeezed out of the pieces before placing them in an airtight zip bag. Store
for up to three months in the freezer; defrost at room temperature.
Peanut Butter Potato Candy Recipe
AVERAGE TIME: 40 MINUTES
With only 5 basic ingredients, you can easily make this
traditional no-bake recipe for sweet, fluffy, and slightly chewy peanut butter
potato candy.
Components:
• 1 large russet potato 12 cup packed, mashed,
cooked potatoes.
• 1 teaspoon vanilla extract;
• 5-7 cups powdered sugar.
• 1/2 cup creamy peanut butter; pinch of salt.
Instructions.
A. 4 to 6 quart sauce pot should be ready. When boiling
potatoes, cover the pot with water. Turn up the heat to high and bring to a
boil. Set a steam basket in the bottom of the saucepan and add 1 inch of water
if steaming the potatoes. Cover and heat until boiling.
2. Peel the potato and cut it into cubes that are 1/2 inch
in size. Add the potato chunks to the pot once the water has boiled. Potato
cubes should be boiled or steam-cooked for 10 to 15 minutes, or until
fork-tender.
3. Let the potato chunks drain and cool. When the potatoes
are cool and dry, smash them very well before packing them into a half cup to
measure.
4. Place a stand mixer out. To ensure there are no clumps,
add 12 cup of cooked potato that has been mashed to the mixer and beat well. Add
salt and a generous sprinkle of vanilla extract. As you add the powdered sugar,
turn the mixer to low and add one cup at a time, up to a total of 5 cups.
Use a
rubber spatula to scrape the bowl. Once the dough is very smooth and pearly,
let the mixer continue to run and knead it. Add an additional 1-2 cups of
powdered sugar if it starts to feel overly sweet. Powdered sugar should now be
added, but use caution. *The dough must be soft enough to roll out but thick
enough to keep its shape. It ought to feel and have the texture of play-doh.
It’s best to merely adjust the dough texture based on the amount of powdered
sugar added. If you put too much powdered sugar in a combination, you can add a
tablespoon or two of water, but this does affect the texture and makes it a bit
more tacky.
5. Arrange a sizable piece of parchment paper on a baking
sheet with a rim that measures 13 x 18 inches. Roll the dough into a 13 × 13
inch square and place it in the centre of the baking sheet. If necessary, turn
the parchment paper to aid in shaping the dough into a square using the pan’s
sides. The dough should be laid out in a flat, even sheet that is between 1/8
and 1/4 inch thick.
6. Apply a thin, even layer of peanut butter to the dough’s
surface using a spatula.
7. Split the dough in half. After that, roll each segment
along the long edge to form two narrow spiral logs that are between 1 12 and 2
inches broad.
8. To firm up, cover each log in plastic wrap and place in
the refrigerator for at least one hour. The logs should then be unwrapped and
cut into 1-inch slices.
9. At this point, you can wrap the potato candy and put it
in the refrigerator, or you can leave it out at room temperature in an airtight
container. If the candy is kept out at room temperature, it will become softer.
(I prefer soft, personally.)
Note.
Store for up to two weeks in the refrigerator or at room
temperature in an airtight container. I advise taking chunks out of the fridge
if you do decide to store them there so they can soften before eating.
It does indeed freeze well. Make sure all of the air is
squeezed out of the pieces before placing them in an airtight zip bag. Store
for up to three months in the freezer; defrost at room temperature.
