Here is a simple, old-fashioned candy you can make at home in a few easy steps.
introduction
Old fashioned potato candy is a soft, sweet roll filled with peanut butter. It uses a cooked potato and powdered sugar to make a dough. Many families have made it for holidays and snacks. This version is simple and uses few ingredients.
why make this recipe
You make this recipe because it is easy, cheap, and fun. It needs few ingredients and no baking. Kids can help roll and slice the candy. If you like classic treats, you can find more simple recipes in this recipe collection.
how to make Old Fashioned Potato Candy
You cook and mash a potato, mix it with powdered sugar to form a dough, roll it thin, spread peanut butter, and roll it up. Then chill and slice.
Ingredients :
- 1 medium potato (about 6 oz), peeled and boiled until very soft
- 3 to 4 cups powdered sugar (start with 3 cups and add as needed)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 cup creamy peanut butter (for filling)
- Optional: 1–2 tablespoons powdered sugar to mix into peanut butter for firmer filling
Directions :
- Cook the potato in boiling water until very soft. Drain and mash until smooth. Let it cool completely.
- In a bowl, mix the cooled mashed potato with vanilla and a pinch of salt.
- Add powdered sugar slowly. Stir and press until the mixture becomes a soft, non-sticky dough. Add more sugar if needed.
- Place the dough between two sheets of parchment paper. Roll it into a rectangle about 1/4 inch thick.
- Mix peanut butter with 1–2 tablespoons powdered sugar if you want a firmer filling.
- Spread the peanut butter evenly over the rolled dough, leaving a small edge.
- Starting at one long side, roll the dough up tightly like a jelly roll.
- Wrap the roll in plastic wrap and chill in the fridge for at least 1 hour to firm up.
- Slice into 1/4-inch to 1/2-inch pieces and serve.
how to serve Old Fashioned Potato Candy
Serve chilled or at room temperature. Place on a plate or in small paper cups for a simple presentation. It is a sweet treat that pairs well with coffee or milk.
how to store Old Fashioned Potato Candy
Keep in an airtight container in the refrigerator for up to 1 week. You can freeze slices in a sealed bag for up to 2 months. Thaw in the fridge before serving.
tips to make Old Fashioned Potato Candy
- Cool the mashed potato completely before adding sugar. Warm potato makes the dough sticky.
- Add powdered sugar slowly. Texture can change with potato moisture.
- Use parchment paper to roll the dough for an easy clean-up.
- Chill the roll well before slicing to get neat pieces.
- If dough is too dry, add a tiny splash of milk. If too wet, add more powdered sugar.
variation (if any)
- Chocolate potato candy: add 2 tablespoons cocoa powder to the dough or sprinkle cocoa on the peanut butter.
- Nut-free: use sunflower seed butter instead of peanut butter.
- Flavored filling: mix peanut butter with honey, maple syrup, or cinnamon for extra flavor.
- Mini candies: press into molds instead of rolling to make bite-sized pieces.
FAQs
Q: Can I use instant mashed potato flakes?
A: It is better to use a real cooked potato. Instant flakes can change texture and taste.
Q: Will the potato taste in the candy?
A: No. The potato mainly adds moisture and structure. With enough powdered sugar and peanut butter, you will not taste the potato.
Q: How long does this candy last?
A: Stored in the fridge, it lasts about 1 week. In the freezer, up to 2 months.
Q: Can I use sweet potato?
A: You can, but the candy will be sweeter and may change color and taste.
Q: Do I need to peel the potato?
A: Yes. Peel before cooking to get a smooth dough.
Conclusion
For more ideas and classic recipes, see this collection of 12 Old Fashioned Candy Recipes and a detailed take on Old Fashioned Potato Candy – My Country Table.
Old Fashioned Potato Candy
Ingredients
Candy Dough
- 1 medium potato, peeled and boiled until very soft About 6 oz
- 3 to 4 cups powdered sugar Start with 3 cups and add as needed
- 1 teaspoon vanilla extract
- Pinch salt
Filling
- 1 cup creamy peanut butter For filling
- 1 to 2 tablespoons powdered sugar Optional, to mix into peanut butter for firmer filling
Instructions
Preparation
- Cook the potato in boiling water until very soft. Drain and mash until smooth. Let it cool completely.
- In a bowl, mix the cooled mashed potato with vanilla and a pinch of salt.
- Add powdered sugar slowly. Stir and press until the mixture becomes a soft, non-sticky dough. Add more sugar if needed.
- Place the dough between two sheets of parchment paper. Roll it into a rectangle about 1/4 inch thick.
- Mix peanut butter with 1–2 tablespoons powdered sugar if you want a firmer filling.
- Spread the peanut butter evenly over the rolled dough, leaving a small edge.
- Starting at one long side, roll the dough up tightly like a jelly roll.
- Wrap the roll in plastic wrap and chill in the fridge for at least 1 hour to firm up.
- Slice into 1/4-inch to 1/2-inch pieces and serve.
Notes
Sofia Ben Ali is a 34-year-old chef from Morocco who has a deep passion for cooking. Inspired by the vibrant flavors of her childhood in Tunis, she pursued her culinary studies in France, where she fell in love with French gastronomy. Today, Sofia runs a successful catering business known for her innovative dishes that beautifully blend Arabian and French flavors. Through cooking classes and social media, she shares her culinary journey, inspiring others to explore the joys of cooking while honoring her rich heritage.
