...
Go Back
–+ servings
Slices of potato candy recipe with brown butter swirls and a sprinkle of sea salt.

Old-fashioned Potato Candy Recipe

Brenda Venera
A nostalgic Appalachian treat that transforms a humble potato into a soft, fudge-like candy with a beautiful peanut butter swirl. This vintage no-bake recipe is a sweet piece of heritage.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Chilling time 4 hours
Total Time 5 hours 5 minutes
Course Dessert, Snack
Cuisine American, Appalachian
Servings 30 slices
Calories 148 kcal

Equipment

  • Potato ricer
  • Rolling Pin
  • Parchment paper

Ingredients
  

  • 1 medium baking potato
  • 1/2 teaspoon pure vanilla extract, maple flavoring, or almond extract
  • 2 pounds powdered sugar (confectioners' sugar), sifted
  • 1/2 cup creamy peanut butter

Instructions
 

Prepare the potato base

  • Cook the baking potato by baking or microwaving it until a fork slides in easily with no resistance. Avoid boiling it to prevent excess moisture.
  • While the potato is still warm, scoop out the flesh and mash it until completely smooth. For the best results, press it through a potato ricer to eliminate any lumps.

Build the sugar dough

  • Stir in your choice of vanilla extract, maple flavoring, or almond extract while the mashed potato is still slightly warm.
  • Add the sifted powdered sugar gradually, mixing thoroughly as you go. The mixture will transform into a very stiff, thick dough that is difficult to stir.
  • Refrigerate the dough for at least 1 hour until it is firm and dense enough to roll cleanly.

Roll and fill

  • Place the chilled dough on a large sheet of parchment paper dusted well with powdered sugar. Roll it into a rectangle about 1/4-inch thick.
  • Spread the creamy peanut butter evenly over the dough, leaving a small border around the edges to prevent the filling from squeezing out.

Shape, chill, and slice

  • Roll the dough up tightly into a jelly roll shape. Wrap the log snugly in plastic wrap and refrigerate for 3 to 4 hours until firm.
  • Slice the chilled roll into 1/2-inch thick pieces. Store in the refrigerator in an airtight container.

Notes

Potato Selection: Use a starchy Russet potato because it mashes up dry and fluffy, which helps the dough set properly without turning into a syrupy mess.
Temperature Control: Ensure the potato is gently warm when adding the sugar. If it is too hot, the sugar may melt too fast, and if it is too cold, it will not blend smoothly.
Dough Handling: If the dough feels too sticky during rolling, use extra powdered sugar on your work surface or roll it between two sheets of parchment paper.
Storage Tips: Always keep potato candy in an airtight container in the fridge to prevent it from drying out or becoming sticky due to humidity.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 148kcalCarbohydrates: 31gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 18mgPotassium: 42mgFiber: 0.5gSugar: 29gVitamin C: 2mgCalcium: 4mgIron: 0.2mg
Keyword Depression era recipes, no-bake candy, peanut butter swirl, potato candy
Tried this recipe?Let us know how it was!