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Potato Candy 2


1 small red or white potato-skin left on
1 18 ounce jar Peanut Butter
1 2 lb bag Powdered Sugar
1 tsp. Vanilla flavoring, real or imitation

Boil potato until tender. Remove skin. Mash well with fork. Gradually add powdered sugar (reserving some for pastry board) and vanilla until a stiff dough forms. Roll out onto powdered sugar covered pastry board, to the size of 13x9 rectangle. Spread with peanut butter to within 1/2 inch of edge of dough. Roll up length-wise to form a roll 13 inches long. Wrap dough in wax paper and refrigerate at least 2 hours. Then slice into pieces. Thickness is up to you as this is a really rich candy.

NOTE
Depending on the size of potato, and the humidity in the air will determine how much powdered sugar you will need.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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