More wonderful Candy Recipes.
Potato Candy History:
It is difficult to find written documentation or early cookbooks on the history of potato candy. Most people that remember this candy as a child recall the recipe being passed down from Grandparents and Great Grandparents of German or Irish descent. Many believe the recipe to be introduced by the Pennsylvania Dutch. A common frugal German practice was to find delicious food uses for leftover potatoes.
The most popular recipe version is a rolled candy with a sweet filling in the center where other versions cut the candy into small squares or rolled them into balls. Different fillings that were used range from chopped nuts, candied cherries, coconut or chocolate. Sometimes coloring is added to the potato dough for festive holiday colors.
It was during the depression era in the United States that potato candy grew in popularity where cooks had to learn to be resourceful with less expensive ingredients. The addition of peanut butter filling is definitely an American tradition introduced during this time. “All the ingredients were easy and cheap to come by even during the dust bowl, which left most other crops devastated. Peanuts and potatoes tolerate and even replenish harsher soils’ nutrients and powdered sugar is cheaper than pure sugar. It was the ideal sweet for a bitter set of years.”
Source: Reader comment added to page of Ethnic Scrapbooking – What’s the Potato Candy’s Ethnic Origin.
1929 – The Candy Cook Book, by Alice Bradley, Little, Brown, and Company: Boston, 1929 (p. 29-30):
Potato Cocoanut Candy.
1 medium sized potato
2 cups sifted confectioners’ sugar
2 cups shredded cocanut
1 teaspoon vanilla
Chocolate.
Boil or bake potato until well done, and force through a coarse sieve or a potato ricer. There should be half a cup of potato. To this add sugar, cocoanut, and vanilla, working together until well mixed. Press one inch thick into small bread pan, and spread top with a thin layer of melted bitter chocolate or sweet chocolate. When chocolate is firm, cut in small squares. This can be varied by using nuts or fruits instead of cocoanut.”
1958 – The New Pennsylvania Dutch Cook Book, by Ruth Hutchison, recipe contributed by Mrs. Elwood Shaub, 1958
1 baked potato Confectioners’ sugar Vanilla Melted chocolate. As soon as the potato is baked, warm a mixing bowl and scoop the potato from its skin. Mash and add confectioners’ sugar, stirring and adding until mixture can be kneaded with the hands. Knead well, keeping warm, add vanilla and form into small balls. Dip quickly into melted chocolate kept warm over hot water and drop on waxed paper. Or shape like Easter eggs and dip. Potato balls can be flattened and topped with English walnut halves, the mixture can be used to stuff dates, which are then rolled in sugar, or it can be rolled out like dough, spread with peanut butter, rolled up and sliced, then dipped in coconut.
Old Fashioned Mashed Potato Candy Recipe:
- 1 medium baking potato*
- 1/2 teaspoon pure vanilla extract, maple flavoring, or almond extract (your choice)
- 2 pounds powdered sugar (confectioners' sugar), sifted**
- 1/2 cup creamy peanut butter
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Bake or microwave the potato until a fork pierces it easily.
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While the potato is still warm, scoop out the contents of the potato and mash well.
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Mix in vanilla extract, maple flavoring, or almond extract, and powdered sugar into the mashed potato mixture until you have a stiff, workable dough. As the remaining sugar is added, the mixture will become very stiff and difficult to stir.
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Refrigerate for at least 1 hour to stiffen the dough.
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Place a large sheet of parchment paper or an Silpad on a large cutting board. Sprinkle powdered (confectioners' sugar) on the board. Using a rolling pin, roll the chilled dough into a large rectangular shape, approximately 1/4-inch thick. Add additional powdered sugar if dough gets too soft.
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Spread the top of the dough with the creamy peanut butter. Roll up the dough into a jelly roll shape (just like making a cinnamon roll). Roll up in plastic wrap and refrigerate for 3 to 4 hours.
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To serve, slice the chilled rolls into approximately 1/2-inch pieces.
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Store candy in the refrigerator; bring to room temperature to serve. Keep candy pieces covered as they will dry out quickly.
* Learn how to make Perfect Mashed Potatoes. You can also use instant mashed potatoes to make this candy.
** Potatoes are different sizes. If you end up with more potato, you will need more confectioner's sugar.
4 Responses to “Old Fashioned Mashed Potato Candy Recipe”
Joan Bushnell
Would like recipes.
Nancy
The recipe for Old Fashioned Mashed Potato Candy is down the page, either use the red “RECIPE” button at the to top of the page or, scroll down below the history.
Jack B. Evans Jr.
My Granny passed down a family secret recipe for potato candy. I’ve got COvID19 and don’t have anyone to leave the secret to, so here you go. Potato-less Potato candy.
8TBSP of Butter or Margarine softened;
1TSP Vanilla Extract;
1 Box Confectioner Sugar;
1/2 Cup Peanut Butter.
Set aside enough Powdered Sugar to dust your workspace and your rolling pin.
Using your hands combine the sugar and butter until it creates a ball of dough.
From this point work quickly as the dough will dry out quickly and crack when you roll it.
On a sugar dusted workspace, using a sugar dusted rolling pin, Roll out the dough into a rectangle, don’t roll out too thin. You want a good 1/8 ” thickness. Then quickly spread the peanut butter on the rolled out rectangle. Roll the long side of the rectangle so that the ends are the short sides. Then slice your Potato Candy Roll and store in an air tight container. The secret is out. I hope someone will use this recipe to create some family fun like my granny did with our family and her sister’s family.
Nancy
Thank you for your Granny’s recipe, I do hope that you are feeling better?