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Old-Fashioned Potato Fondant Candy

1/2 c. cold, cooked, unpeeled, mashed white potatoes

 1/2 t. vanilla extract

 1/4 t. salt

 4-4 1/2 c. sifted powdered sugar, divided

 1 c. smooth peanut butter, divided

 

Mix potatoes, vanilla, salt and 2 cups of confectioners' sugar in a large bowl. Gradually stir in enough of the remaining sugar to form a stiff dough that leaves the side of the bowl and is no longer sticky. Divide mixture in half. Pat or roll each portion to a 10-by-7 rectangle on a surface liberally sprinkled with confectioners' sugar. Spread 1/2 c. of the peanut butter over each rectangle to within 1/2 inch of the edge. Roll up, beginning at the wide edge. Wrap rolls in waxed paper or plastic wrap. Refrigerate at least 2 hours. Cut into 1/4 inch slices. Store in refrigerator up to 1 week. Makes 6 dozen slices.

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