Old Fashioned Potato Candy

🍬 Old Fashioned Potato Candy

(A no-bake, Depression-era sweet treat — soft candy dough rolled with peanut butter)

Ingredients

• 6 cups powdered sugar
• ½ cup mashed russet potato, cooled
• ⅓ cup creamy peanut butter
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• ⅛ teaspoon salt

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Instructions

1. Cool the potato thoroughly
   After boiling or steaming, mash the potato and let it cool completely (warm potato can make the sugar melt).

2. Mix potato base
   In a bowl, beat the cooled mashed potato with milk, vanilla, and salt until smooth (about 2 minutes).

3. Incorporate powdered sugar
   Gradually add the powdered sugar, one cup at a time, mixing well. You want a stiff but workable dough — soft, not sticky. If it clings too much, add more powdered sugar.

4. Roll out the dough
   On parchment (or wax) paper dusted with powdered sugar, roll the dough into a rectangle (approx. 10 × 12 inches), about 1/8 inch thick. Trim edges neatly if desired.

5. Spread peanut butter
   Evenly spread the peanut butter over the dough, leaving about ½ inch border so it doesn’t spill when rolling.

6. Roll into a log & chill
   Use the parchment to roll the dough into a tight log. Wrap in wax/parchment paper and refrigerate for at least 1 hour (or until firm enough to slice).

7. Slice & serve
   Slice into ~¼ inch pieces. Serve at room temperature or chilled. Store in the fridge; it keeps for several days.

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Tips & Variations

• Don’t taste potato — the potato is only a binder; the candy ends up tasting like sweet dough + peanut butter, not potato.
• Humidity & stickiness — in humid places, store in the refrigerator to keep texture.
• Alternate fillings — instead of peanut butter, try Nutella, almond butter, flavored cream cheese, or chocolate-hazelnut spread.
• Flavor twists — you can try a drop or two of almond or coconut extract, or even fold in tiny chocolate chips or nuts.