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Potato Candy https://www.metro.ca/userfiles/image/recipes/bonbons-pommes-terre-5704.jpg PT30M PT40M PT1H10M
Basic Candy:Preheat oven to 375°F (190°C).Bake potato for about 40 minutes.Cool completely and scoop out its flesh.Alternately, the potato can be boiled and mashed, then left on the burner to dry out.Gradually mix in icing sugar and vanilla, until dough is workable, adding sugar as needed.Roll the dough out thin, spread with peanut butter and roll up.Refrigerate then slice.Variations:Variation 1: Pinch off a walnut-sized bit of dough (about 2 tsp./10 mL), roll into a ball, flatten slightly and top with a half nut or dried fruits.Variation 2: Mix chocolate chips, chopped nuts or chopped dried fruit or a combination of these into the dough. Crushed peppermint candies are also good. Mix them into the dough. Shape dough into balls, which can be flattened or not as desired.Potato candies, whether basic or a variation, can be dipped in melted chocolate.
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3 16 5 1
1 medium potato 4 to 6 cups (1 1/2 L) icing sugar 1/2 tsp. (2 mL) vanilla Sufficient quantity, peanut butter walnuts or pecans assorted dried fruits: cranberries, apricots, dates chocolate chips peppermint candies (candy canes), crushed dark or semi-sweet chocolate
Potato Candy

Potato Candy

Rate this recipe
16 Votes
4
dozen
0:30
Preparation
0:40
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    medium potato
  • 4 to 6 cups
    (1 1/2 L)
    icing sugar
  • 1/2 tsp.
    (2 mL)
    vanilla

  • Sufficient quantity, peanut butter

  • walnuts or pecans

  • assorted dried fruits: cranberries, apricots, dates

  • chocolate chips

  • peppermint candies (candy canes), crushed

  • dark or semi-sweet chocolate
Imprimer ma sélection

Preparation

Basic Candy:

Preheat oven to 375°F (190°C).

Bake potato for about 40 minutes.

Cool completely and scoop out its flesh.

Alternately, the potato can be boiled and mashed, then left on the burner to dry out.

Gradually mix in icing sugar and vanilla, until dough is workable, adding sugar as needed.

Roll the dough out thin, spread with peanut butter and roll up.

Refrigerate then slice.

Variations:

Variation 1: Pinch off a walnut-sized bit of dough (about 2 tsp./10 mL), roll into a ball, flatten slightly and top with a half nut or dried fruits.

Variation 2: Mix chocolate chips, chopped nuts or chopped dried fruit or a combination of these into the dough. Crushed peppermint candies are also good. Mix them into the dough. Shape dough into balls, which can be flattened or not as desired.

Potato candies, whether basic or a variation, can be dipped in melted chocolate.

Source : pommedeterreQuebec.com

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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