THE OLD FASHION POTATO CANDY
By
Leila Rockwell
@leilaroc
8
My mother used to make this for us in the middle 1900's and to us it was the best candy we had. I hope you enjoy making it but you need patience as takes time.
Blue Ribbon Recipe
This one will be a favorite one your candy dish. We added chocolate chips and peanut butter because that's a favorite flavor combination in the Test Kitchen. We can't wait to remake it with other add-ins like nuts or coconut. It's so simple to make kids can definitely help with this treat. They'll make a great hostess gift too if you're attending any holiday parties. Yummy! 
Ingredients
- 1 small
- mashed potato
- 1-6 c
- powdered sugar
- 1-2 tsp
- vanilla extract or your choice
- 1/2 tsp
- salt
- Add-Ins: chocolate, peanut butter, coconut, etc
- 1 lb
- semi-sweet chocolate, chopped or chocolate chips. more if needed
- 1 + Tbsp
- shortening to thin; when chocolate begins to thicken add a little more shortening. Be careful not to add too much.
How to Make THE OLD FASHION POTATO CANDY
- 1The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
- 2Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
- 3Mix in your add-ins (like chocolate chips, coconut, etc).
- 4When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
- 5Shape in the size of balls you want.
- 6Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
- 7Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.
