Best 4 Potato Candy From Ohio Recipes
**Potato Candy: A Sweet Treat from Ohio**
Originating from Ohio, potato candy is a delightful confection that combines the unexpected flavors of potato and sugar. This unique candy boasts a smooth, creamy texture and a distinctive taste that sets it apart from other sweets. While the name may raise eyebrows, potato candy is a testament to the creativity and resourcefulness of home cooks who transformed humble potatoes into a delectable treat.
This article presents a collection of potato candy recipes that cater to various preferences and skill levels. From classic recipes that stay true to tradition to innovative variations that incorporate modern flavors, there's a recipe for every potato candy enthusiast. Whether you're a seasoned candy maker or a novice venturing into the world of confectionery, these recipes provide step-by-step instructions and helpful tips to ensure your potato candy turns out perfectly.
3 INGREDIENT OLD FASHIONED POTATO CANDY (NO BAKE)
Easy 3 ingredient, no-bake, old fashioned potato candy is such a surprisingly delicious and addictive treat that's perfect for peanut butter lovers and gift-giving alike!
Provided by Tiffany
Categories Dessert
Time 20m
Number Of Ingredients 4
Steps:
- Place potato in a smal pot, cover with water, and boil until very tender. Drain and transfer to a large bowl. Mash (or use a hand mixer) until smooth and lump-free.
- Add 4 cups powdered sugar and mix until blended (will be a sticky mess and this point). If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough).
- Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4 inch thick rectangle.
- Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
- Unwrap candy and slice into 1-inch thick slices and serve or store in airtight container, chilled, up to 2 weeks.
Nutrition Facts : Calories 166 kcal, Carbohydrate 33 g, Protein 2 g, Fat 4 g, SaturatedFat 1 g, Sodium 34 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving
POTATO CANDY
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
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.
MAINE POTATO CANDY
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
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.
POTATO CANDY FROM OHIO
My mom always made this for the holidays when I was a kid in Ohio. You can use left over potatoes from last night's supper or just throw a potato in the microwave for 5 minutes, cool, and add butter and a little salt (no pepper please). The powdered sugar and peanut butter filling goes so well together. The potatoes help the candy hold it's shape and give it substance.
Provided by Kandi Brooks
Categories Irish Recipes
Time 2h50m
Yield 24
Number Of Ingredients 6
Steps:
- Combine confectioners' sugar, mashed potatoes, butter, and vanilla extract in a large bowl until a thick dough forms. Refrigerate dough until chilled, about 30 minutes. Stir extra confectioners' sugar into dough if too moist.
- Spread a large sheet of waxed paper on the counter. Sprinkle with confectioners' sugar.
- Dust rolling pin with confectioners' sugar. Roll chilled dough on prepared waxed paper into a 1/4-inch thick rectangle.
- Spoon peanut butter into a microwave-safe bowl. Heat in microwave on High until slightly softened, 20 to 30 seconds.
- Spread softened peanut butter onto dough.
- Roll dough, starting from long end, into a jelly roll shape.
- Wrap the roll in waxed paper and refrigerate until firm, about 2 hours. Slice into 1/4-inch slices.
Nutrition Facts : Calories 286.9 calories, Carbohydrate 43.1 g, Cholesterol 2.4 mg, Fat 11.7 g, Fiber 1.3 g, Protein 5.4 g, SaturatedFat 2.8 g, Sodium 117.2 mg, Sugar 39.6 g
Tips:
- Choose the right type of potatoes: Russet potatoes are the best choice for potato candy, as they have a high starch content that helps them hold their shape during cooking.
- Use a candy thermometer to ensure that the sugar syrup reaches the correct temperature. If the syrup is too hot, it will burn and become bitter. If the syrup is not hot enough, it will not set properly and the potato candy will be chewy.
- Work quickly when dipping the potato strips into the sugar syrup. The syrup will start to harden quickly, so you need to work quickly to get all of the strips coated.
- Be careful when frying the potato strips. The oil should be hot enough to fry the strips quickly, but not so hot that they burn.
- Allow the potato candy to cool completely before storing it. Once the candy has cooled, it can be stored in an airtight container at room temperature for up to 2 weeks.
Conclusion:
Potato candy is a delicious and unique treat that is easy to make at home. With just a few simple ingredients and a little bit of time, you can create a sweet and crispy candy that is sure to be a hit with everyone who tries it. So next time you have a craving for something sweet, give potato candy a try. You won't be disappointed.
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