Peanut Butter and Spuds Candy

Recipe shared with permission granted by Chef Noel McMeel, author of Irish Pantry. "LIFE'S TOO SHORT NOT TO BE IRISH," they say. To show that I'm Irish through and through, I'm going to share my recipe that combines my favorite Irish thing, the potato, with enough sugar to make my sweet tooth sing. An unlikely pairing, maybe. But here's a case of the sum being even better than its parts.

Ingredients
  • 1 small floury potato (such as russet)*
  • 4 cups (400g) confectioners' sugar, plus more for rolling**
  • 1/2 cup (125g) crunchy peanut butter
Instructions
  1. Peel and cube the potato. Cover the potato with cold water in a medium saucepan and bring it to a boil. Cook until the potato is fork-tender, then drain the potato through a colander and place the cubes in a large bowl. Mash them with a potato masher until fluffy.

  2. Sift the sugar into the potatoes a little at a time, stirring to mix. Don't panic when the potato gets watery. Keep adding the sugar until the mixture starts to look like dough. 

  3. Lay out parchment paper and sprinkle it with confectioners' sugar. Roll out the dough with a rolling pin until it's thinner than a piecrust but not falling apart.

  4. Warm the peanut butter in the microwave for 10 seconds at a time until it's smooth but not runny, checking after each increment. Spread over the dough

  5. Roll up from the long side like a jelly roll and put in the refrigerator for 2 hour, until firm.

  6. Slice into small pieces. Store tightly covered in the refrigerator. 

Notes:
  1. Makes about 1 pound candy.

Cinnamon & Sugar's Notes:
  1. * U.S. potatoes are huge, often weighing over 1 pound! Pick a small potato that weights about 6 ounces. 

  2. ** Depending on the size of your potato, you may need to use more confectioners' sugar. Just keep adding to the potato mixture, in small increments, until a pliable dough is formed.