Since this Mashed Potato Candy recipe is an unique and unusual recipe, I thought everyone would enjoy seeing it and perhaps making them.
This is also a great recipe to use up extra mashed potatoes. Know one will guess that you have used mashed potatoes in this recipe, unless you tell
Recipe is from the Portland Oregonian FOODday. This recipe is by Jane Claire Edmunds and Myrtle Hartley, two Oregon sisters.
This is an old family recipe that has been passed down for generations.
Also learn how to make
Mashed Potato Fudge - This candy taste kind of like Almond Joy (Mounds Bar) candy bars, but without the almonds.
Mashed Potato Candy Recipe:
Yields: serves many
Prep time: 20 min
1 medium baking
1/2 cup dates
1/4 cup dried figs
1/2 cup golden raisins
2 tablespoons dark raisins
1/2 teaspoon pure vanilla extract
1/2 teaspoon maple flavoring or almond extract
5 2/3 cups (1 1/4 pounds) powdered (confectioners)
1/2 cup powdered sugar (for coating candy)
1/2 cup ground nuts (for coating)
* Learn how to make
Perfect Mashed Potatoes. You can also use instant mashed potatoes to make this candy.
Bake or microwave the potato until a fork pierces it easily.
While the potato is cooking, grind the dates, figs, and raisins in a food mill or chop finely in a food processor.
While the potato are still warm, scoop out the contents and
mash well. Mix in vanilla, maple or almond extract, and powdered sugar until you have a stiff, workable dough. Add the fruit
mixture and mix well.
Refrigerate for an hour or so. Then shape into rolls 1 inch to 1 1/2 inches in diameter.
Roll in 1/2 cup powdered sugar and
ground nuts. roll up in plastic wrap and refrigerate. Let set a day or two, then slice into desired-size pieces.
Store in refrigerator; bring to room temperature to serve.
Keep candy pieces covered as they will dry out quickly.
Variation Ideas: Instead of long rolls, the candy may be shaped into bonbon pieces or used to stuff dried fruits.