Easy No-Bake Potato Candy: An Old-Fashioned Peanut Butter Delight
Step into the delightful world of old-fashioned confections with this incredibly easy and utterly delicious potato candy recipe. Forget the oven – this no-bake wonder comes together with just three pantry staple ingredients: a humble potato, powdered sugar, and creamy peanut butter. The result? Soft, sweet, and wonderfully tender homemade candies that are surprisingly simple to make and perfect for holiday gift-giving or a sweet treat anytime. Don’t let the name fool you; these delightful rolls are pure peanut butter bliss, with no potato taste whatsoever!
Why This No-Bake Potato Candy Recipe Works Wonders
This potato candy recipe isn’t just easy; it’s a testament to simple ingredients creating extraordinary results. It’s an old-fashioned gem that has graced holiday tables for generations, cherished for its unique texture and rich flavor. Many people are initially hesitant about the “potato” in the name, but trust us, these don’t taste like potatoes at all! The potato simply provides an incredible binder and subtle moisture, creating a melt-in-your-mouth texture that powdered sugar alone can’t achieve. Think of it more like a creamy, dense peanut butter fudge, but without the fuss of baking or complex candy-making techniques.
Its widespread appeal during the holiday season comes from its simplicity and deliciousness. When you’re juggling a dozen other holiday tasks, a no-bake recipe that uses minimal ingredients and comes together quickly is a true lifesaver. Plus, these peanut butter candies are incredibly tender, sweet, and satisfying – a delightful surprise for anyone who tries them. With just powdered sugar, your favorite peanut butter, and a single russet potato, you can whip up a batch of impressive homemade candy that’s perfect for sharing. I often pair them with other easy-to-make treats like microwave caramels, making for a truly spectacular and effortless gift basket.
Essential Ingredients for Your Homemade Potato Candy
Creating this delightful, old-fashioned potato candy requires only a few humble ingredients you likely already have on hand. For precise measurements, detailed instructions, and a convenient printable version of this recipe, be sure to check the dedicated recipe card at the bottom of this post.
Ingredient Spotlight & Creative Substitution Ideas
Let’s dive deeper into the key components that make this potato candy so special, along with some great ideas for customizing it to your taste.
POTATO
- You will need one medium-sized russet potato, typically weighing about 5 to 5-1/2 ounces, to yield approximately 20 pieces of candy. Russet potatoes are ideal for this recipe because of their high starch content, which mashes up incredibly smooth and helps create the perfect pliable dough.
- **Important:** Do not add any seasoning, salt, butter, or milk to the potato when boiling or mashing. We want a pure, unadulterated mashed potato to ensure the candy’s flavor remains sweet and unaffected.
- **Scaling:** This recipe is easily doubled or tripled if you want to make a larger batch for holiday parties or extensive gift-giving. Just ensure you have enough powdered sugar on hand!
- Expert Tip: When boiling, make sure the potato pieces are fork-tender throughout. This ensures a lump-free mash, which is crucial for a smooth candy dough.
POWDERED SUGAR (Confectioners’ Sugar)
- Powdered sugar is the primary component of our candy dough, providing both structure and intense sweetness. Its fine texture helps create a smooth, pliable dough that holds its shape beautifully.
- The recipe calls for approximately 6-8 cups, and this range is important. The exact amount needed can vary significantly based on the humidity in your environment and the moisture content of your specific potato.
- **Expert Tip:** Always add powdered sugar gradually, one cup at a time, until the dough reaches the consistency of firm play-dough or putty. It should be easy to handle without being overly sticky, yet still pliable enough to roll out thinly.
FILLING (Peanut Butter)
- Peanut butter is the classic and beloved filling for traditional potato candy. Its rich, nutty flavor perfectly complements the sweet potato dough. You can use creamy peanut butter for a smoother texture or crunchy peanut butter if you prefer a little bite. Standard processed peanut butter (like Jif or Skippy) typically works best due to its consistent texture and oil content.
- **Substitution Suggestions:**
- Other Nut Butters: Feel free to experiment with almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Keep in mind that natural nut butters might have a slightly different consistency, so you might need to adjust the amount slightly.
- Nutella: For a chocolate-hazelnut twist, Nutella makes a fantastic alternative filling, adding a rich, decadent flavor.
- Chocolate Ganache: A thin layer of cooled chocolate ganache could also be a luxurious filling option.
- Jelly or Jam: For a PB&J inspired candy, a thin layer of your favorite fruit preserve could be a fun and delicious variation.
Crafting Your Homemade Potato Candy: A Step-by-Step Guide
These step-by-step photos and detailed instructions are provided to help you visualize each stage of making this delicious potato candy. For a quick reference or to print, you can Jump to Recipe to access the full printable version of this recipe, complete with exact measurements and detailed instructions at the bottom of this post.
- Prepare the Potato: Begin by peeling and dicing your russet potato into small, uniform cubes. Place the potato pieces in a saucepan and cover with water. Bring to a boil and cook until the potato is completely fork-tender, which usually takes about 10 minutes. Once cooked, thoroughly drain any excess water. Using a hand mixer, mash the cooked potato until it’s perfectly smooth and free of lumps. This is crucial for a smooth candy dough.
- Create the Candy Dough: With the mashed potato still in the bowl, gradually add the powdered sugar, one cup at a time, mixing with your hand mixer after each addition. The amount of powdered sugar required can vary between 6 to 8 cups, depending on factors like humidity and the water content of your potato. Continue adding and mixing until the mixture forms a shaggy, firm dough.
EXPERT TIP – The goal is to achieve a consistency similar to that of play-dough or putty. It should be firm enough to handle without being excessively sticky, but still pliable and soft. If it’s too sticky, add more powdered sugar a tablespoon at a time. If it’s too dry and crumbly, add a tiny bit of water (1/2 teaspoon at a time), but this is rarely needed if the potato was mashed well.
- Roll and Shape the Dough: Prepare a baking sheet by lining it with parchment paper or wax paper. Generously dust the paper with additional powdered sugar – this prevents sticking and makes handling easier. Spoon the potato dough onto the prepared surface. Using an offset spatula or a rubber spatula, carefully smooth out the potato dough into an even rectangle, aiming for a thickness of about 1/4 inch.
- Add the Peanut Butter Filling: Evenly spread a layer of peanut butter over the entire surface of the rolled-out potato dough. Take care to spread it right to the edges, ensuring every bite of candy has that delicious peanut butter goodness.
- Roll and Chill: Carefully roll the dough tightly onto itself, starting from one of the longer sides. Roll it lengthwise, similar to how you would prepare cinnamon rolls, creating a neat log. Once rolled, wrap the log tightly in parchment paper or plastic wrap. Chill the potato candy log in the refrigerator for at least 2 hours. This chilling time is essential to allow the candy to firm up, making it much easier to slice cleanly.
- Slice and Serve: After chilling, unwrap the log and slice it into 1/2-inch thick pieces. Arrange on a serving platter and enjoy your delightful homemade potato candy!
Frequently Asked Questions & Expert Tips for Perfect Potato Candy
Here are some common questions and essential tips to help you master this classic no-bake candy recipe.
Potato candy should always be stored in an airtight container in the refrigerator. This will keep it fresh and tender for up to 10 days. To prevent the pieces from sticking together, I highly recommend placing a small piece of parchment paper or wax paper between each layer of candy when storing. You can also store the entire log and slice off pieces as needed.
Yes, absolutely! Potato candy freezes very well. After slicing, arrange the pieces in a single layer on a parchment-lined baking sheet and freeze until solid. Once frozen, transfer the candies to an airtight freezer-safe container or bag, separating layers with parchment paper. They can be stored in the freezer for up to 2-3 months. Thaw in the refrigerator or at room temperature for a few minutes before serving.
This is the most common question, and the answer is a resounding YES! The potato itself is very bland once boiled and mashed, and its flavor is completely overpowered by the sweetness of the powdered sugar and the richness of the peanut butter. Its role is purely textural, providing moisture and a binder that results in a unique, soft, and slightly dense fudge-like consistency. Many people are surprised by how delicious it is once they try it!
This is a common issue that can easily be remedied. If your dough is too sticky to handle, gradually add more powdered sugar, a tablespoon at a time, mixing until it reaches the desired play-dough consistency. If it’s too dry and crumbly, it usually means you added too much powdered sugar or your potato wasn’t moist enough. You can try adding a very small amount of milk (1/2 teaspoon at a time) or even a few drops of water, kneading it in until the dough becomes pliable again. Be cautious not to add too much liquid.
While russet potatoes are highly recommended for their high starch content and fluffy texture when mashed, you can experiment. Yellow or white potatoes might work, but they tend to be waxier and might not mash as smoothly, potentially affecting the final texture of your candy. Avoid red potatoes as they are too waxy for this purpose. Whatever potato you choose, ensure it’s mashed completely smooth for the best results.
Additional Expert Tips:
- Smooth Mash is Key: Lumps in your mashed potato will result in lumpy candy. Take your time to mash the potato thoroughly with a hand mixer or even pass it through a potato ricer for the smoothest possible base.
- Don’t Rush the Sugar: Adding powdered sugar slowly and gradually is vital. You want to feel the dough change consistency and stop when it’s just right – firm, but still easily moldable.
- Dust, Dust, Dust: Don’t be shy with dusting your work surface and rolling tools with powdered sugar. This prevents sticking and makes the rolling and shaping process much smoother and less frustrating.
- Get Creative with Flavors: While peanut butter is classic, consider adding a teaspoon of vanilla extract or almond extract to your potato dough for an extra layer of flavor. You could also mix in a tablespoon of cocoa powder to the dough for a chocolate potato candy twist!
- Decorate for the Holidays: Before chilling, you can sprinkle the peanut butter layer with mini chocolate chips, finely chopped nuts, or even a light dusting of cinnamon for a festive touch.
Delightful Serving Suggestions for Potato Candy
Once you’ve mastered the art of making this charming old-fashioned potato candy, the possibilities for enjoying and sharing them are endless! These powdered sugar-dusted, peanut butter-filled, potato-based candies truly live up to their hype as a unique and delicious treat. They are an instant crowd-pleaser and a wonderful conversation starter.
For serving, simply arrange the freshly sliced pieces on a festive platter. Their pinwheel appearance is naturally appealing and elegant. They are perfect as a light dessert after dinner, a sweet snack with your afternoon tea or coffee, or a delightful addition to any holiday cookie spread. They also make fantastic edible gifts! Pack them into decorative tins or cellophane bags, tied with a pretty ribbon, to share with friends, family, and neighbors during the holidays. They’re a unique offering that stands out from typical store-bought sweets.
If you decide to prepare the potato candy log the day before and chill it overnight, a little tip for easier slicing: allow the dough log to rest on the kitchen counter for about 10-15 minutes before cutting. This slight warming will make the dough a bit more yielding, resulting in cleaner, smoother slices. Remember, for any leftovers, always store them promptly in an airtight container in the refrigerator to maintain their freshness and delightful texture.
Explore More Easy & Delicious Candy Recipes
If you enjoyed making this simple potato candy, you’ll love these other fantastic candy recipes that are perfect for any occasion, especially the holidays!
- Saltine Toffee
- Candied Pecans
- Homemade Peanut Brittle
- Peppermint Candy Cane Bark
- Homemade Lollipops
- Cool Whip Candy
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Potato Candy
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 russet potato 5 – 5 1/2 oz, peeled and cubed, unseasoned
- 6-8 cups powdered sugar (*amount may vary based on humidity and potato moisture)
- ½ cup peanut butter (creamy or crunchy, or preferred nut butter)
Things You’ll Need
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Hand mixer
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Baking sheet
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Offset icing spatula
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Saucepan
Before You Begin
- If chilling the potato candy log overnight, allow the dough to rest on the counter for 10-15 minutes before slicing for easier and cleaner cuts.
- Ensure your potato is mashed completely smooth with no lumps for the best candy texture.
- Always add powdered sugar gradually, mixing until the dough reaches a pliable, play-dough like consistency.
Instructions
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Peel and dice the russet potato. Boil the potato cubes in water until they are completely fork tender, which should take approximately 10 minutes. Drain off all excess water thoroughly and mash the potato with a hand mixer until it is perfectly smooth and lump-free.
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Gradually mix in the powdered sugar, adding it 1 cup at a time, using your hand mixer. The total amount required can range from 6 to 8 cups, depending on the moisture content of your potato and ambient humidity. Continue adding powdered sugar and mixing slowly until the consistency of the mixture resembles firm play-dough or putty – it should be pliable and easy to handle without being overly sticky.
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Spoon the prepared potato dough onto a baking sheet that has been lined with parchment paper or wax paper. Generously dust the paper and the dough with additional powdered sugar. Using an offset spatula or rubber spatula, smooth out the potato dough into an even rectangle, aiming for a thickness of about 1/4 inch.
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Evenly spread the peanut butter over the entire surface of the rolled-out potato dough, making sure to cover it from edge to edge. Carefully roll the dough tightly onto itself, starting from one of the longer sides, creating a log similar to making cinnamon rolls.
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Wrap the potato candy log securely in parchment paper or plastic wrap and chill it in the refrigerator for a minimum of 2 hours. Once thoroughly chilled and firm, slice the log into 1/2-inch thick pieces and serve your delicious homemade potato candy.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared on this blog on November 24, 2021.