Description
Potato Candy is a nostalgic, sweet treat made with a unique dough of mashed potatoes, butter, powdered sugar, and vanilla, rolled with a creamy peanut butter filling. This easy-to-make no-bake candy features a soft, pliable dough that is rolled out, spread with peanut butter, and sliced into delightful pinwheel slices, offering a perfect combination of creamy and sweet flavors with a hint of potato richness.
Ingredients
Scale
Dough
- ½ cup plain mashed potatoes (see recipe notes for cooking instructions)
- ½ cup salted butter (softened)
- 6-7 cups powdered sugar (plus additional for dusting)
- 2 teaspoons vanilla extract
Filling
- Creamy peanut butter (for filling)
Instructions
- Prepare the Dough: In a large mixing bowl, combine the mashed potatoes, softened salted butter, and 1 cup of powdered sugar. Using an electric mixer, blend these ingredients together until fully combined and smooth.
- Add Sugar Gradually: Gradually add the remaining powdered sugar, about 1 cup at a time, mixing well after each addition. Once 6 cups have been incorporated, check the dough’s consistency. If it is not firm enough to mold or roll into a ball, continue adding powdered sugar until the dough becomes firm and moldable.
- Incorporate Vanilla: Stir in the 2 teaspoons of vanilla extract evenly through the dough to infuse flavor.
- Chill the Dough: Place the dough in the refrigerator for at least 30 to 60 minutes to chill. Be cautious not to chill for too long, as it might become too firm and brittle. If that happens, allow it to sit at room temperature for 10-15 minutes to regain pliability.
- Roll Out the Dough: After chilling, divide the dough into two equal pieces. On a clean surface generously dusted with powdered sugar, place one piece of dough. Also dust the dough surface with powdered sugar. Using a rolling pin, roll the dough out into a rectangle about ¼ inch thick and approximately 8 by 12 inches in size. If the dough is sticky or crumbling, add more powdered sugar, reshape, and roll again.
- Spread Peanut Butter: Evenly spread creamy peanut butter over the rolled-out dough rectangle, leaving a small border around the edges free of peanut butter.
- Roll Into a Log: Starting from the longer side of the rectangle, carefully but tightly roll the dough into a log shape.
- Slice the Candy: Using a sharp knife or harp knife, slice the rolled log into pinwheel slices about ¼ to ½ inch thick.
- Repeat for Second Half: Repeat steps 5 through 8 with the remaining half of the dough to complete the batch.
- Serve and Store: Serve the potato candy pinwheels immediately or store leftovers in an airtight container in the refrigerator for up to one week.
Notes
- This classic family recipe, sometimes called Peanut Butter Pinwheels, is a nostalgic treat that brings back memories of homemade confections.
- For best results, prepare the mashed potatoes without added seasoning or butter to avoid interfering with the dough.
- If the dough becomes too stiff after chilling, let it warm slightly at room temperature to soften before rolling.
- Adjust the amount of powdered sugar to achieve the desired dough consistency; it should be firm but pliable enough to roll without cracking.
- Use a harp knife or very sharp knife to obtain clean, neat slices of candy.
Nutrition
- Serving Size: 1 pinwheel slice
- Calories: 94 kcal
- Sugar: 18 g
- Sodium: 22 mg
- Fat: 2 g
- Saturated Fat: 2 g
- Unsaturated Fat: 0 g
- Trans Fat: 1 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 6 mg
