I remember visiting my grandmother’s house as a child; she would occasionally have out a plate of strangely soft and slightly sweet candies.
“What are these?” I would ask.
“They are special candies.” My grandmother would reply.
After a few years, I learned that what my grandmother meant by “special” was “made from leftover potatoes.”
They were very tasty though, so I could’ve cared less what they were made from! Now that I’m grown up, I fully appreciate being able to make a fun candy out of a few ounces of potatoes and a other basic ingredients.
I jazzed up my peanut butter and jelly potato candy recipe
from the original; that was just the dough cut out into pieces.
Ideally, you’ll have some leftover potatoes that you could use to make these, but you can also start from scratch. Just peel a large Russet potato and cube it into one-inch cubes.
Cook the potato in boiling water for about ten minutes until the potato is really tender. Then drain them and pat them dry with a few paper towels.
The most important part of this recipe is to weigh your potatoes. You want about six ounces of cooked potatoes. If you skip this step or eyeball it, that’s fine, but your amounts for the sugar and flour will almost certainly be off and you’ll have to wing it.
Once you have your potatoes portioned out, mash them really well and then stir in your powdered sugar. A weird thing will happen when you do this.
You might think that the sugar would cause the potatoes to thicken, but it actually does the opposite. The sugar will pull out moisture from the potatoes and turn it into a soupy mess.
Once you have your sugar mixed in, go ahead and add in your flour. That will actually soak up all the moisture and your dough will be done.
Your final dough should be really stiff and not sticky at all. If it’s sticky, add in more flour by the tablespoon until it’s nice and dry.
Divide the dough in two so it’s in manageable pieces and roll each half out on some wax paper dusted heavily with powdered sugar.
Just to be exact, I like to cut the edges off my dough at this point so I have a nice rectangle. It just makes it easier to roll but it isn’t an essential step.
Then spread your dough with a thin layer of creamy peanut butter and jelly. You can use any jelly you want, but I like Cascadian Farms Raspberry jelly.
Slowly start rolling the dough up, working with the long end nearest to you and rolling away from you.
It should roll up into a nice, tight cylinder.
Once you have this wrapped up, dust the candy well with powdered sugar and wrap it in plastic wrap or wax paper to store it. Repeat the whole rolling process with the other half of the dough.
I think these are really cool looking!
When you want to serve some candy, just take a roll out of the fridge and slice off a few ½ inch slices.
This candy has a really unique texture, almost like nougat. It’s sweet, but not overly so, and the peanut butter and jelly add a nice touch.
If you have kids and ever had this as a kid like me, now you can make it for yours!
Candy, Candy, Candy, I Can't Let You GoIt took Nick two tries to nail this candy. He doesn’t like to talk about the first attempt. Be sure to check out his blog, Macheesmo, his book, Cornerstone Cooking, and check out his Tablespoon profile.