If you’re searching for a nostalgic treat that doubles as a conversation starter, Old Fashioned Potato Candy is a must-try. This sweet, creamy, peanut buttery confection looks like fudge but hides a delightful secret ingredient: mashed potato! Beloved for generations, it’s the ultimate vintage no-bake dessert, perfect for holidays, gifting, or simply sharing a piece of tradition with those you love.
Ingredients You’ll Need
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Main Ingredients
- 1 small russet potato (about 1/2 cup mashed)
- 4 to 5 cups powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
How to Make Old Fashioned Potato Candy
Step 1: Cook and Mash the Potato
Peel and dice your small russet potato, then place the pieces in a saucepan. Cover with water and boil until the potato is fork-tender, which usually takes about 10 to 15 minutes. Once ready, drain the potato thoroughly and mash it until it’s completely smooth—no lumps allowed! Let it cool to room temperature; this step is crucial, as hot potato will melt your sugar and turn the mixture runny.
Step 2: Make the Candy Dough
In a large mixing bowl, combine the cooled mashed potato and vanilla extract. Gradually add powdered sugar, one cup at a time, stirring well after each addition. The mixture will look a little strange at first, but as you continue to add sugar, it will transform into a thick, pliable dough that’s easy to work with.
Step 3: Roll Out the Dough
Sprinkle a generous layer of powdered sugar onto a clean surface to prevent sticking. Place your candy dough on top and dust your rolling pin as well. Gently roll the dough into a rectangle about 1/4-inch thick. Don’t worry if the edges aren’t perfect—rustic charm is part of Old Fashioned Potato Candy’s appeal!
Step 4: Spread the Peanut Butter
Using an offset spatula or the back of a spoon, spread an even layer of creamy peanut butter all over the surface of the dough, leaving a small border around the edges to prevent overflow when rolling.
Step 5: Roll and Chill
Starting from one short end, carefully roll the dough into a tight log, jelly-roll style. Use gentle, steady pressure to keep the swirl even. Once rolled, wrap the candy log in wax paper or plastic wrap and refrigerate for at least one hour. Chilling allows the candy to firm up for easy slicing.
Step 6: Slice and Serve
After chilling, unwrap the log and use a sharp knife to slice it into 1/4-inch thick rounds. Each piece will reveal a beautiful peanut butter spiral—a sweet reward for your efforts!
How to Serve Old Fashioned Potato Candy
Garnishes
For an extra-special touch, dust your finished candy with a light sprinkle of powdered sugar just before serving. You can also add a pinch of flaky sea salt or a drizzle of melted chocolate for a modern twist that pairs beautifully with the peanut butter swirl.
Side Dishes
Old Fashioned Potato Candy is rich and sweet, so it pairs well with a cup of strong coffee, unsweetened tea, or even a tart fruit salad to balance out the flavors. It also makes a delightful addition to a holiday dessert platter alongside other vintage treats.
Creative Ways to Present
Arrange the candy slices in mini cupcake liners for a polished look, or stack them in a decorative tin lined with parchment paper for gifting. For parties, you can skewer the slices onto toothpicks for easy sharing or arrange them in a swirl pattern on a serving plate. The unique appearance always sparks curiosity!
Make Ahead and Storage
Storing Leftovers
Store any leftover Old Fashioned Potato Candy in an airtight container in the refrigerator, where it will stay fresh for up to one week. Make sure the container is sealed well to prevent the candy from absorbing other flavors.
Freezing
If you want to prepare this candy ahead of time, you can freeze it! Wrap the log tightly in plastic wrap and then in foil, or place sliced pieces in a freezer-safe container with parchment paper between layers. Thaw the candy in the refrigerator before serving for best texture.
Reheating
No reheating is required for Old Fashioned Potato Candy. Simply let it come to room temperature for a few minutes before serving if it’s been chilled or frozen, so you can enjoy that perfect creamy texture.
FAQs
Can I use another type Dessert
Russet potatoes are preferred because of their starch content and neutral taste, but you can use Yukon Gold or white potatoes in a pinch. Avoid sweet potatoes, as they will change the candy’s flavor and color.
Is Old Fashioned Potato Candy gluten-free?
Yes! This recipe is naturally gluten-free, making it a perfect treat for those with gluten sensitivities. Always check your peanut butter and powdered sugar labels to confirm they’re gluten-free as well.
Can I make this candy nut-free?
Absolutely. Substitute the peanut butter with sunflower seed butter or smooth almond butter for a delicious nut-free or alternative flavor. The swirl will still look and taste fantastic!
Why is my dough too sticky or too dry?
If your dough is sticky, simply add more powdered sugar a bit at a time until it firms up. If it becomes too dry or crumbly, add a teaspoon of milk or water and knead gently until it comes together.
How far in advance can I make Old Fashioned Potato Candy?
You can make this candy up to a week ahead of time. Store it in the refrigerator, tightly wrapped, and slice just before serving for the freshest taste and appearance.
Final Thoughts
Old Fashioned Potato Candy is one of those magical recipes that turns simple ingredients into a sweet, crowd-pleasing treat. Whether you’re new to this vintage gem or reviving a family tradition, don’t hesitate to whip up a batch and share the story. You’ll be amazed at how quickly it disappears!
Print
Old Fashioned Potato Candy Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 20 pieces
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
Old Fashioned Potato Candy is a nostalgic, no-bake sweet treat featuring a smooth mashed potato dough rolled with creamy peanut butter, resulting in a soft and chewy vintage candy that’s easy to make and delightfully satisfying.
Ingredients
Main Ingredients
- 1 small russet potato (about 1/2 cup mashed)
- 4 to 5 cups powdered sugar (plus more for dusting)
- 1 teaspoon vanilla extract
- 1/2 cup creamy peanut butter
Instructions
- Prepare the Potato: Peel and dice the potato, then boil it in a small saucepan until fork-tender, about 10 to 15 minutes. Drain and mash the potato until smooth, and allow it to cool completely to room temperature to prevent melting the sugar in the next step.
- Mix the Dough: In a mixing bowl, combine the cooled mashed potato with the vanilla extract. Gradually add powdered sugar, one cup at a time, stirring thoroughly after each addition until a stiff, dough-like consistency is achieved that can be rolled without sticking excessively.
- Roll the Dough: Lightly dust a clean work surface with powdered sugar. Roll the dough out into a rectangle about 1/4-inch thick ensuring an even thickness throughout.
- Spread Peanut Butter: Evenly spread the creamy peanut butter over the surface of the rolled dough, covering it completely from edge to edge for consistent flavor in every bite.
- Roll into a Log: Starting from one short end, carefully roll the dough jelly-roll style into a tight log, taking care not to tear the dough or let the peanut butter squeeze out.
- Chill: Wrap the candy log tightly in wax paper or plastic wrap and refrigerate for at least 1 hour to firm up the candy for easier slicing.
- Slice and Serve: Once chilled and firm, unwrap the log and slice into 1/4-inch thick rounds. Serve immediately or store in an airtight container in the fridge for up to one week.
Notes
- Ensure the mashed potato is completely cooled before mixing with sugar to prevent the sugar from melting and altering the texture.
- You can substitute almond butter or sunflower seed butter for a nut-free alternative to peanut butter.
- Store the candy in an airtight container refrigerated for up to one week to maintain freshness and texture.
Nutrition
- Serving Size: 1 piece
- Calories: 120
- Sugar: 18g
- Sodium: 20mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 0mg
