Description
Sweet Pennsylvania Dutch potato candy weaves nostalgic family memories into a simple confection of powdered sugar, peanut butter, and mashed potatoes. Grandmothers pass down this delightful treat that connects generations through sweet culinary traditions.
Ingredients
Scale
- 1 small russet potato (about ½ cup mashed)
- 45 cups (480–600 grams) powdered sugar, sifted
- ½ cup (120 grams) peanut butter (smooth or crunchy)
- 1 tsp vanilla extract
Instructions
- Potato Base Preparation: Boil peeled potato chunks in lightly salted water until fork-tender. Drain and transform into smooth mash using potato masher. Cool to room temperature.
- Dough Formation: Merge cooled potato mash with vanilla extract. Progressively fold in powdered sugar, mixing until the mixture transforms into a cohesive, non-sticky dough that holds its shape without clinging to surfaces.
- Dough Rolling: Dust work surface generously with powdered sugar. Roll dough into a rectangular shape with uniform 1/4-inch thickness, ensuring an even, crack-free surface.
- Filling Application: Spread peanut butter evenly across dough, leaving a narrow border around edges to prevent overflow during rolling.
- Log Creation and Chilling: Roll dough tightly from one elongated side into a cylindrical form. Wrap securely in plastic wrap and refrigerate for at least one hour to firm and solidify.
- Serving Preparation: Remove from refrigeration, unwrap, and slice into delicate 1/4-inch medallions using a sharp knife. Arrange artfully on serving platter, ready to enjoy.
Notes
- Manage Potato Moisture: Remove excess water from boiled potatoes completely to prevent a soggy, runny dough that won’t hold shape. Pat potatoes dry with paper towels after draining.
- Powdered Sugar Precision: Add powdered sugar gradually and mix thoroughly to achieve the perfect dough consistency. Too little sugar creates a sticky mess, while too much makes the candy dry and crumbly.
- Rolling Technique: Use a cold surface and powdered sugar to prevent sticking when rolling. Rotate the dough periodically to maintain an even, thin rectangle without tears or thick spots.
- Storage and Serving: Store candy in an airtight container between parchment layers in the refrigerator. These sweet treats maintain best texture when chilled and can last up to a week when properly stored.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 19
- Calories: 116
- Sugar: 23 g
- Sodium: 2 mg
- Fat: 4 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 0 mg