You read it correctly: Potato Candy! This recipe has been a favorite in my family for generations. Don’t be alarmed by the potatoes, they’re a critical ingredient that you’d never guess is hidden in this sweet old-fashioned candy!
My family loves making this potato candy around the holidays, especially for Christmas and Easter. You might even recognize the candy base as I’ve shared it before in my Easter Egg Candy. Be sure to read through the post for all of my most important tips before you begin!
If you’ve read this far you’re either really, really intrigued or you grew up making your own Potato Candy and already know how amazingly delicious this recipe really is.
I’m guessing we lost some people with the title, but trust me, they’re missing out. You’re going to be so glad you stuck around (and I’m so grateful for you for trusting me on this one!).
This recipe came from my grandmother’s grandmother. While the potatoes may seem off-putting at first, I promise you that you won’t taste them in the finished product. They mostly serve to bind the candy “dough” together, and they do so without making it too sweet (if you left out the potatoes, you’d have a much too sweet buttercream candy that you couldn’t roll into this cute pinwheel shape).
I do have lots of tips and tricks for making this recipe, so let’s jump in. I highly recommend you read through this entire post before venturing out to make your own Potato Candy.
Tips for Making Potato Candy
- Let the potatoes cool completely. Don’t refrigerate them, just leave them at room temperature once you’ve drained them until they are completely cooled, and then mash them until no lumps remain. If your potatoes are still warm when you add them to your mixture, there’s a good chance they’ll melt your butter and your sugar, resulting in a watery dough that you’ll have to toss out.
- Add more sugar as needed. The dough will need to chill before you can roll it out, and it will be too tacky when first mixed up, but it should be somewhat shapeable. If it’s too sticky, you can always add more sugar, up to 2 cups more.
- Dust your surface and your rolling pin with powdered sugar, it will make the whole process easier and your dough less likely to stick.
If the Mixture Becomes Watery, There’s a Good Chance You’ll Have to Start Over
Here’s my biggest warning about this recipe, a mystery I haven’t yet been able to solve: Every so often I’ll have a batch that turns out watery.
The first time this happened, I thought I hadn’t cooled the potatoes correctly and they melted the sugar. While that is definitely your most likely issue (and why I included the notes above) I’ve found that sometimes, even when I follow every instruction carefully and precisely, occasionally my dough turns out too runny. So runny that no matter how much sugar I add I just can’t salvage it.
Why this happens is still a mystery to me, and my best guess at this time is that it’s an issue with the potatoes. Perhaps they’re too old? Perhaps they’ve been boiled a minute too long? Not long enough? It may even have nothing to do with the potatoes (could it be the humidity?)!
If you have any suggestions I am ALL ears, I’ve spent so much time trying to solve this and have finally conceded the fact that this is just a risk of making this recipe. It only happens rarely now, especially now that I’ve learned to be so careful with cooling the potatoes (again, your most likely culprit), but it does still happen from time to time and I want you to be fully informed. It’s an issue that would typically cause me to not publish a recipe, but this is one that’s been in my family for generations and I felt it deserved publishing, just with a warning.
Alright, hopefully you now feel fully informed to make your own potato candy! Enjoy!
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Potato Candy
Ingredients
- ½ cup mashed potatoes* see recipe notes for cooking instructions (105g)
- ½ cup (1 stick) salted butter softened (113g)
- 6-7 cups powdered sugar plus additional for dusting (800-910g)
- 2 teaspoons vanilla extract
- Creamy peanut butter for filling
Instructions
- Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
- Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you've added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can't be rolled into a ball, continue to add sugar until it is firm.
- Stir in vanilla extract.
- Refrigerate for at least 1 hour (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
- Once chilled, divide dough into two pieces and place one piece on a clean surface that you've generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼" thick. If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
- Once dough has been rolled into a ¼" thick rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
- Starting with the longer side of your rectangle, gently but tightly roll into a log.
- Use a knife to slice into pieces about 1/4-1/2" thick.
- Repeat steps 5-8 with remaining half of dough.
- Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.
Notes
Cinnamon Cigars
Another (peanut butter-free) version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy. I've also used this potato candy recipe to make my old fashioned Easter Egg Candy.Nutrition
Christina Smith says
Thank you for replying to my recipe search with a link to this recipe! While I’m not sure if this is the recipe my mom made, it seems likely. We grew up quite poor, and this sounds right only with no filling that I can remember. Can’t wait to give it a try!
Sam says
I hope you love it! 🙂
Sue says
I’ve been making this for years. You are right about boiling the potatoes to long. Potatoes will take on water when boiled too long. Another way to prevent watery potatoes is to not peel them until after they have boiled and cooled. Also, someone mentioned using baked potatoes. This works too.
Sugar Spun Run says
Thanks so much for sharing, Sue! 🙂
Liz says
It could be the type of potato I use king Edward for my macaroon bars I think it’s something to do with the starch that’s in the potatoes
Opal Davis says
Would it be safe to send this candy by priority mail. (Spring temperatures)
Sam says
Hi Opal! I generally recommend keeping it refrigerated. It tends to melt when it gets warm.
Dave Hughes says
if the dough is too watery I’ve found adding potato flakes will thicken it up nicely and not change the texture you want
Sugar Spun Run says
Thanks for sharing, Dave! 🙂
Prissy says
We love these too! Long time fam fav. If you get into a situation of watery dough, add 1 tsp of potato flour til it firms up. Stir each tsp fully before adding more. Others tips are good too.
Sugar Spun Run says
I am so glad that this a family favorite of yours too, Prissy! Thanks for sharing your tip. 🙂
Terry says
Do you know if this potato candy can be frozen?
Sugar Spun Run says
Hi, Terry! I have not tried it, but I don’t think it would be an issue here. 🙂
Shirley says
My mother always made potato candy for us as kids but she baked her potato and it was great
Britton says
My family has been making this for generations but with baked potatoes. We bake them the night before and let them cool all night before making the candy. That helps with making the dough less “watery”
Sugar Spun Run says
Thanks for sharing your family’s method and tip, Britton. 🙂
Kate says
My family made it with baked potatoes also
Richard Cross says
Thank you for posting this. I have very fond memories of my mother making potato candy when I was young. And I want to share this candy with my wife’s family.
Sugar Spun Run says
I am so glad that this recipe brings back such wonderful memories of your childhood, Richard. I hope that you enjoy it! 🙂
Mary Lawrence says
Hello! I haven’t made it yet but I will!! I have been searching 40 years for this exact recipe. As a child, while visiting my grandmother in the hills of Kentucky, this was a favorite! I have never forgotten it. She made it from the leftover mashed potatoes from dinner and once told me, “. . . just don’t put salt and pepper in the potatoes.” I have been unable to get the recipe from my mother’s family for varies reasons so I am thrilled to have this and to be able to make this much talked about candy for my own childen and grandchildren.
Thank you!
Sugar Spun Run says
I am so glad that this recipe brings back so many wonderful memories for you, Mary! I hope that when you do try it , that it is everything you wished for and more. Happy Baking. 🙂
Alice says
I too have been searching for this recipe for over 40 years. I grew up in Kentucky. My older sister made this for us in the 50’s. I don’t eat animal products so I’m going to try substituting mild flavored tahini for the butter.
Janette M Brown says
I also have a family recipe for potato candy. We put coconut in and pat it into an 8×8 pan…pour melted chocolate over the top and chill, then cut into squares. We use a baked potato and put it through a ricer and add powdered sugar while still warm.
Sugar Spun Run says
That sounds delicious, Janette. Thanks for sharing. 🙂
Kenneth says
I love potato candy, and have fond childhood memories enjoying it! My wife is quite certain that the occasional watery mess is due to the starch to moisture ratio of the potato, which changes both seasonally as well as in your pantry as you had mentioned.
Sugar Spun Run says
I am so glad that this recipe brings back so many wonderful childhood memories, Kenneth! I too love potato candy! 🙂
Christopher says
I agree you can also get cheese cloth and place potato mixture in and twist and squeeze to extract water.
Jessica Nickell says
I just made this recipe and it turned out perfectly. Maybe didn’t look pretty, but was pretty delicious.
Sugar Spun Run says
I am so glad that you enjoyed the potato candy, Jessica! Thanks for commenting. 🙂
Danielle says
Just out of curiosity,has anyone tried to make this recipe, but make the potato dough chocolate flavored? I love this candy but have chocolate addicts in my house and was going to try half a batch chocolate and half original. Was curious to see if anybody had already done this and if it turned out well
Sugar Spun Run says
Hi, Danielle! I have not tried adding cocoa powder to the batter, however, others have with success. Since I have not tried it, I can’t provide you with recommendations. If you do, I’d love to know how it turns out for you. 🙂
Donna says
Hi I make scottish macaroon using this fondant,cut into bars ,dip in choc then dip in toasted coconut,I also use the fondant mixture and mix in peppermint essence and cut into discs and dip in choc for great peppermint creams,best always to use floury potatoes
Sugar Spun Run says
That sounds incredible, Donna! Thanks for sharing! 🙂
Debbie says
I have made it using Nutella instead of peanut butter. Pretty good. I still like the peanut butter better but my husbands likes the Nutella.
just-lacey-ok says
Add instant potato flakes or potato starch to fix the ‘watery’ issue.
Sugar Spun Run says
Thanks for sharing, Lacey! 🙂
Heather says
When making any candy, it is best to do so when humidity is below 60. For best results 50 is best
Lynne says
Sam
Can you please elaborate on your “no peanut butter” version for me as I have an allergy issue in my family? Thanks.
Sugar Spun Run says
Hi, Lynne! You can omit the peanut butter entirely. The peanut butter-free version of this candy can be made by rolling the filling into cigar shapes and rolling in 2 Tablespoons of cinnamon for Cinnamon Cigar Candy.:)
Tami says
If your allergy people can have other nuts besides peanuts, substitute almond butter, cashew butter or sunflower butter.
Another alternative would be using Nutella. That would add a chocolate twist as well.
Hope this helps!
Tammy Ballinger says
There is a product called WOWBUTTER. Wzl.art sells it. It is made with soy. It contains no peanut butter at all. I use this to make any candy that calls for peanut butter and it tastes the same. It is more costly, but if you love peanut butter candies, WowButter is a great alternative.
Tammy Ballinger says
I meant to say WALMART sells the WOWBUTTER