Potatocandy Food

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POTATO CANDY



Potato Candy image

The potatoes in this recipe provide starch and don't add flavor. You won't even know there are potatoes in it. You will only taste a sweet confection. When adding the confectioners' sugar and peanut butter, be aware that the amounts are approximate. You may add more or less, depending on your tastes.

Provided by Rhonda

Categories     Desserts     Candy Recipes

Yield 6

Number Of Ingredients 5

2 tablespoons mashed cooked potatoes
1 tablespoon butter
1 teaspoon milk
½ cup confectioners' sugar
1 cup peanut butter

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.

Nutrition Facts : Calories 312.4 calories, Carbohydrate 19.1 g, Cholesterol 5.2 mg, Fat 23.6 g, Fiber 2.6 g, Protein 10.9 g, SaturatedFat 5.7 g, Sodium 224.4 mg, Sugar 13.8 g

MASHED POTATO CANDY



Mashed Potato Candy image

This is great for using up left over mashed potatoes. Everyone loves it, especially kids. There are other potato candy recipes here, but none even close to this one that I've seen. My mom use to make this at Christmas all the time. This is very popular in the PA Dutch area. Prep and cook time is based on leftover mashed potatoes. Note: Instant potatoes don't work well.

Provided by keen5

Categories     Candy

Time 3h45m

Yield 1 loaf

Number Of Ingredients 6

1/4 cup mashed potatoes (1 sm. potato)
2 tablespoons milk
1 teaspoon vanilla
1 dash salt
1 (1 lb) box powdered sugar
peanut butter

Steps:

  • Mix together all ingredients, except peanut butter.
  • Add sugar until it's of dough consistency.
  • Refrigerate to chill dough for an hour or two.
  • Roll out onto powdered sugar dusted bread board or waxed paper.
  • Spread peanut butter over potato dough.
  • Roll it up like a jelly roll loaf.
  • Refrigerate for about an hour, then slice into pinwheels.

Nutrition Facts : Calories 1839.7, Fat 1.4, SaturatedFat 0.8, Cholesterol 5.3, Sodium 338, Carbohydrate 463.7, Fiber 0.8, Sugar 445, Protein 2

IRISH POTATOES CANDY



Irish Potatoes Candy image

This recipe contains no potatoes. It gets it name from the look of the candy. I have not tried this recipe myself. It is for an ISO request. Recipe says you can also dip in melted chocolate for Easter eggs.

Provided by Steve P.

Categories     Candy

Time 1h30m

Yield 5 dozen

Number Of Ingredients 6

1/4 cup softened butter
4 ounces cream cheese, softened
1 teaspoon vanilla extract
1 (16 ounce) package confectioners' sugar
7 ounces sweetened flaked coconut (2 1/2 cups)
1 tablespoon ground cinnamon

Steps:

  • NOTE: Be sure to use regular cream cheese, not whipped or reduced fat type.
  • In a large bowl, cream together the butter and cream cheese.
  • Add vanilla and confectioners' sugar.
  • Beat until mixture forms a ball.
  • Stir in coconut with a spoon.
  • Roll the mixture between your hands to form small potato-shaped candies or roll into small balls.
  • Place cinnamon in a shallow dish and roll the balls in it.
  • Place the balls on a cookie sheet and chill for about 1 hour or until firm.
  • If you prefer "dirtier potatoes" roll the candy a second time after they have chilled.
  • Alternatively dip in melted chocolate for Easter eggs.

MAINE POTATO CANDY



Maine Potato Candy image

Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. -Barbara Allen, Chelmsford, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 pounds (40 servings).

Number Of Ingredients 6

4 cups confectioners' sugar
4 cups sweetened shredded coconut
3/4 cup cold mashed potatoes (without added milk and butter)
1-1/2 teaspoons vanilla extract
1/2 teaspoon salt
1 pound dark chocolate candy coating, coarsely chopped

Steps:

  • In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Nutrition Facts : Calories 155 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.

CHOCOLATE POTATO CANDY



Chocolate Potato Candy image

Provided by Food Network

Categories     dessert

Number Of Ingredients 4

1 medium potato, peeled
1/2 cup melted semisweet chocolate
4 cups confectioners sugar
1 cup peanut butter

Steps:

  • Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

POTATO CANDY



Potato Candy image

My children love this old-fashioned potato candy. It's so easy to make and I always have the ingredients on hand. Nutella would also work as a filling in place of peanut butter. -Bonnie Presley, Lovely, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 6-1/2 dozen.

Number Of Ingredients 3

1 medium potato, peeled and cubed
5 to 5-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter

Steps:

  • Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

POTATO CANDY



Potato Candy image

Provided by pommedeterreQuebec.com

Time 1h10m

Yield 4

Number Of Ingredients 9

1 medium potato
4 to 6 cups (1 1/2 L) icing sugar
1/2 tsp. (2 mL) vanilla
Sufficient quantity, peanut butter
walnuts or pecans
assorted dried fruits: cranberries, apricots, dates
chocolate chips
peppermint candies (candy canes), crushed
dark or semi-sweet chocolate

Steps:

  • Basic Candy:Preheat oven to 375°F (190°C).Bake potato for about 40 minutes.Cool completely and scoop out its flesh.Alternately, the potato can be boiled and mashed, then left on the burner to dry out.Gradually mix in icing sugar and vanilla, until dough is workable, adding sugar as needed.Roll the dough out thin, spread with peanut butter and roll up.Refrigerate then slice.Variations:Variation 1: Pinch off a walnut-sized bit of dough (about 2 tsp./10 mL), roll into a ball, flatten slightly and top with a half nut or dried fruits.Variation 2: Mix chocolate chips, chopped nuts or chopped dried fruit or a combination of these into the dough. Crushed peppermint candies are also good. Mix them into the dough. Shape dough into balls, which can be flattened or not as desired.Potato candies, whether basic or a variation, can be dipped in melted chocolate.

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