Recipe courtesy of Justin Warner
From:
Food Network Magazine
Mashed Potato-Peanut Butter Candy
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- Level: Easy
- Total: 50 min
- Prep: 50 min
- Yield: 32 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 344
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 216 mg
- Level: Easy
- Total: 50 min
- Prep: 50 min
- Yield: 32 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 344
- Total Fat
- 9 g
- Saturated Fat
- 2 g
- Carbohydrates
- 66 g
- Dietary Fiber
- 1 g
- Sugar
- 60 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 216 mg
Ingredients
Directions
- Combine the mashed potatoes and 1/4 teaspoon salt in a large bowl. Add 4 cups confectioners' sugar and stir with a wooden spoon. Stir in the remaining 2 to 4 cups confectioners' sugar, 1 cup at a time, until the dough is stiff and dry. (The amount of sugar will depend on how starchy your mashed potatoes are.) Knead with your hands to bring the dough together.
- Dust a large sheet of parchment paper with confectioners' sugar. Transfer the dough to the parchment and roll into a 12-by-14-inch rectangle, about 1/4 inch thick, dusting with confectioners' sugar if the dough gets sticky. (Refrigerate for a few minutes if the dough gets too soft to roll.) Spread the peanut butter evenly over the dough. Spread a long narrow strip of umeboshi paste on top of the peanut butter, about 3 inches in from one of the long ends. Refrigerate 30 minutes.
- Starting with one of the long ends, roll up the dough like a jelly roll, using the parchment to help you. Turn seam-side down and slice into thin pieces.
