Classic Potato Candy Recipe
A simple and delicious recipe for creamy potato candy, perfect for a sweet treat. This nostalgic candy is easy to make and customizable with nuts and marshmallows.
Equipment
- Large pot
- Potato masher or mixer
- Saucepan
- Baking sheet
- Spatula
Ingredients
Main Ingredients
- 2 large Russet potatoes peeled and quartered
- 1 cup Granulated sugar
- 1/2 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- 1/2 cup Chopped pecans optional
- 1/2 cup Mini marshmallows optional
- 2 tablespoons Butter for greasing baking sheet
Instructions
Instructions
- Boil potatoes: Place potato quarters in a large pot, cover with cold water, and bring to a boil. Cook until very tender (easily pierced with a fork), about 15-20 minutes.
- Drain and mash: Drain potatoes thoroughly. Return to the pot and mash until completely smooth and creamy using a potato masher, hand mixer, or electric mixer.
- Cook sugar and butter: In a saucepan, combine sugar and butter over medium heat. Stir constantly until butter melts and sugar dissolves. Bring to a gentle simmer, stirring frequently to prevent burning.
- Combine: Pour the sugar-butter mixture into the mashed potatoes. Stir constantly until well combined and smooth. The mixture will thicken.
- Add flavorings: Stir in vanilla and salt. Add nuts and marshmallows (if using), stirring gently to combine.
- Shape and cool: Grease a baking sheet with butter. Drop spoonfuls of the mixture onto the sheet, shaping into small mounds or squares, leaving space between each.
- Cool completely: Let the potato candy cool completely at room temperature before serving. This allows them to firm up.
Notes
Store leftover potato candy in an airtight container at room temperature for up to 3 days. For a richer flavor, use brown sugar instead of granulated sugar. You can also experiment with different types of nuts or add chocolate chips.