Nutty Potato Candy

Nutty Potato Candy

Candies made out of potatoes? For decades, this recipe has been used as an inexpensive way to make candy. Since potatoes were available and affordable during the depression era, it made sense to use them in this unique way. Today, we still enjoy this treat because it is so delicious and easy to make!

YIELDS

12 rolls

PREP TIME

30 minutes

COOK TIME

3 ½ hours

INGREDIENTS

What you need:

  • 1 small (150 g) russet potato
  • 5-6 cups (600-720 g) Redpath ® Icing Sugar, sifted (plus extra for rolling)
  • 1 cup (260 g) unsweetened peanut butter
  • ½ cup (70 g) roasted salted peanuts, roughly chopped
  • ½ cup (120 g) bittersweet chocolate chips (regular or mini)
  • ¼ tsp (1 g) fine sea salt

INSTRUCTIONS

1. Peel and chop potato into 1 inch (2.5 cm) pieces. Place in a large microwave-safe bowl and cover with plastic wrap. Microwave on high in 2 minute increments until soft and easily pierced with a fork, about 6 minutes (use caution when removing plastic wrap – the steam will be extremely hot).

2. Once soft, use a fork or potato masher to mash the potato until smooth.

3. Start adding Redpath ® Icing Sugar to the mashed potato, 1 cup (120 g) at a time, stirring well with a wooden spoon after each addition. The mixture will be quite thin and watery at first, but will begin to thicken after the first 2 cups of Redpath ® Icing Sugar are added. Continue adding Redpath ® Icing Sugar as needed until mixture becomes a stiff, kneadable dough.

4. Wrap dough tightly in plastic wrap and chill for 1 hour.

5. Sprinkle a large sheet of parchment or wax paper with Redpath ® Icing Sugar. Place chilled dough in centre and sprinkle with more Redpath ® Icing Sugar. Cover with a second sheet of paper and roll into a rectangle about 16 x 10 inches (40.5 x 25.5 cm). If the dough cracks a bit when rolling, use your hands to gently press it back together.

6. Spread dough with the peanut butter, leaving 1 inch (2.5 cm) of a long side uncovered; sprinkle peanut butter with peanuts, chocolate chips and salt. Moisten the uncovered 1 inch (2.5 cm) of dough with a bit of water and starting on the opposite end, begin rolling up the dough into a spiral. Press moistened end of dough firmly to seal and wrap spiral tightly in plastic wrap; chill for 1 hour.

7. Once chilled, slice the roll into ⅜ inch (1 cm) slices and serve. Nutty potato candy will keep in the refrigerator in an airtight container for up to 1 month.

CHEF'S TIP

  • Dough can be made well in advance - once mixed, wrap well and store in the refrigerator for up to one month or if freezer for up to three months. Thaw until pliable and continue with recipe.
  • If peanut butter is runny, chill in for ½ hour before spreading on dough.