Old Fashioned Potato Candy

 

Many of us are used to seeing these rolled candies at Christmas, but if you’re not, we understand it might look a little strange. Potatoes? In candy? We know. But we promise it works.The potato acts as a binding agent in the dough and the end result tastes nothing  like potatoes. It’s just a soft, sweet (like really sweet) no-bake candy that’s brilliant in its genius.

 

 Ingredients

or 6 cups powdered sugar,  more if needed

or 1/2 cup russet potatoes, mashed and cooled (about 1 large potato)

or 1/3 cup creamy peanut butter

or 1 tablespoon milk

or 1 teaspoon vanilla extract

or 1/8 teaspoon salt

How to make caramel potatoes the old-fashioned way

1. In a large bowl, beat the mashed potatoes, milk, vanilla and salt with an electric mixer on medium speed for 2 minutes.

2.Add powdered sugar 1 cup at a time until a dough forms. Once you have added  6 cups and need more, add in 1 tablespoon increments. The dough should be thick, slightly thicker than cookie dough.

3. Form the dough into a ball and sprinkle with powdered sugar.On a sheet of wax or parchment paper, roll the dough into a 1/4-inch-thick rectangle. Cut to 10 x 12 inches.
4. Sprinkle powdered sugar generously over the dough and place another piece of baking paper on top. Turn the dough rectangle over and discard the paper that is now on top (the one you used to roll out the dough).5. Spread peanut butter evenly over the dough. Roll the dough tightly from side to side, guiding it with parchment paper, jelly roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve.Enjoy! Sweet candies must be stored in an airtight container in the refrigerator.