First of all, Happy Mother’s Day to all the mom’s out there! I feel like it’s graduation central in Raleigh right now, but we should all be taking the time to celebrate all the mother’s in the world. Patience Brewster sparked an idea to share a recipe that was passed down by the mother’s in my family, so be sure to check out their site. They have unique gifting options for any time of year!
In honor of Mother’s Day, I’m posting a recipe that was shared with me by my mom that was passed down in our partly Irish family. I remember always helping her make these around the holidays when I was younger, and it has been something that I’ve made on my own since then. I did alter the recipe a bit to make it easier and quicker to create, but I love making these and sharing them with people, because no one ever knows what they are, but they love them when they give them a try.
If you’ve checked out my recipe posts in the past, you’ll know I’m not a huge fan of going by exact measurements, and I’ll say that this is definitely one of those recipes where measurements may change each time you make it. You can make as little or as many of these as you would like, but the ingredient proportions may change each time just based on the temperature you’re making them during.
Because I made these on a whim, I just made a small portion.
½ tablespoon instant mashed potato mix
2 ½ teaspoons tap water
- In a large bowl, add your ½ tablespoon instant mashed potato mix along with ½ teaspoon tap water. Mix together until it forms a ball as opposed to flakes.
- Begin adding in small amounts of powdered sugar along with water ¼ a teaspoon at a time and continue mixing. The mixture will most likely get more liquidy before it becomes dough-like.
- Once your mixture is dough-like, you should be able to form a ball in your hand.
- Using parchment paper, place your dough and sprinkle with powdered sugar so it doesn’t stick to your rolling pin when rolling out.
- Roll out to a thin layer (adding powdered sugar when needed to prevent sticking) and spread a very thin layer of peanut butter on the entire surface. *This process needs to happen quickly to prevent your dough from drying out. It dries out fast.
- Once your peanut butter is spread on your rolled out dough, begin rolling into a tight log.
- Slice log into pieces, and store in fridge until ready to serve.
My small proportion created 10 pieces of candy. I usually make bigger batches, but with this recipe, it’s really a guessing game when it comes to the amount of ingredients you add.
Have you had potato candy before? If so, what did you think? If not, would you give it a try?
Thanks for stopping by and again, Happy Mother’s Day!