Home > Tasty Tuesday > Patterson’s Potato Candy

Patterson’s Potato Candy

For the last 4 or 5 years, a group of friends and I have gotten together each December to do a cookie exchange. More exciting than the cookies themselves, I think, are seeing what everyone thinks of as “holiday cookies” and getting to share new ideas.

Each year I try to think back to what my mom made when I was a kid. The first year I made her Sugar Gem cookies and they were a hit (even the president of my university raved over the ones I brought to work!). Then I made my favorite as a kid – Cinnamon Jumbles. The super soft, buttermilk based cookies almost taste like a combination of snickerdoodle and mini pancakes. Last year I made raspberry thumbprints. Yum!

Mashing taters!

This year I called mom for her potato candy recipe. Sure it’s not a cookie, but it’s round a delicious so I figure it’ll count!

The first sign I have that something is going to be amazing is when I call and ask Mom for the recipe and she says she can’t give it to me. Because there isn’t one!

I can remember my grandmother and great-aunt having these candies on hand during Christmas. Then my sister picked up the habit.

The name is rather misleading. Yes, there’s potato in there, but it’s really just a binder to hold together a LOT of powdered sugar. And what’s better than a lot of sugar? A lot of peanut butter.

I always thought this would be harder to make, but it’s super easy!

Boil a small potato (about 3 inches in diameter) until soft, like soft enough to make mashed potatoes.

Final dough consistancy.

Mash the potato. I used a ricer because mom didn’t tell me how to do it. It worked super well (she usually uses a hand mixer, she told me later).

Add a teaspoon of vanilla extract.

 

Mix on medium while slowly adding a 1 lb box of powdered sugar. The dough will slowly turn whiter as you add the sugar and it should completely mix and start to pull away from the edges of the bowl and form a ball (sort of like bread dough). Based on the size of the potato, you may need a little more or less than 1 lb of sugar.

Rolling, Rolling, Rolling

When the dough is mixed, spread a fine layer of powdered sugar on your counter and rolling pin, and roll it out super thin. The thinner the better (and the more candy it’ll make). Once it’s pie-crust thin, spread generously with peanut butter and roll the dough.

Wrap in wax paper and chill for 4-6 hours at least. Then remove from the fridge, and slice into 1/8 to 1/4 inch slices.  You’ll want them thin because it’s super rich and sugary, sort of like a non-chocolaty fudge.

Rolled, Chilled and Cut!

Be sure to keep it in a somewhat cool place and in an airtight container. It’ll get hard and crack if it dries out.

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  1. December 17, 2010 at 10:11 am

    OK, so, now I am REALLY looking forward to our exchange tonight! 🙂

  2. December 18, 2010 at 12:14 am

    These look awesome! Thanks for sharing!

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