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Friday, December 23, 2011

Potato Candy from GUEST BLOGGER: Fantastical Sharing of Recipes

TAKE IT AWAY:  Hi everyone! I'm Sarah from Fantastical Sharing of Recipes. I'm a 23 year old mom of two (Matthew, 4, and Cambria, 3) and army wife to my high school sweetheart. My favorite things in life other than my family and friends: food (especially chocolate and jalapenos), vampires, Lady Gaga, reading, crocheting, dying my hair, road trips, animals (especially otters and big cats), MN Vikings and laughing.

I started food blogging a little over a year and a half ago after much push and shove from my friends to share recipes. I love to try out new recipes - in fact, my family manages to not double up on the same recipe very often and we rarely eat out. I just feel like a home-cooked meal and eating together as a family is an important part of being a family. I also love to share recipes, blogs, etc. hence the blog name. I host a weekly link up called Twisted Thursday to let readers take a turn and share their favorite recipes and I also do a weekly round up of recipes I've found called Sunday Social.

I'm so happy to be guest posting for Tina. I absolutely love her blog. I love participating in THIS WEEK'S CRAVINGS and the CRAZY COOKING CHALLENGE. :) I adore bloggers who love to share as much as I do! The community of the foodie world is just amazing.

Today, I'm sharing my mother-in-law's recipe for potato candy. She makes this recipe every year at Christmas time, along with buckeyes. I liken it to fudge - it's very sweet and rich, definitely a family favorite!


Potato Candy
Recipe from Francie Koehrsen

1 medium size potato, baked
1 stick melted butter
1/2 tsp. vanilla
2 lb. powdered sugar, plus some
Peanut Butter (creamy)

Peel baked potato and mash with a fork until smooth and free of lumps. Add melted butter and vanilla; stir. Work in sugar gradually until a stiff "dough" forms. Sprinkle wax paper with powdered sugar. Roll out potato dough to 1/4-inch thickness. Spread peanut butter over dough. Roll up like a jelly roll.

Refrigerate until firm; slice.

Tips:
  • You may have to use more or less powdered sugar, depending on your potato's size. I had to use 2.5 lbs. on mine because it was bigger.
  • The "dough" can be very sticky, do not be afraid to sprinkle it with powdered sugar.
  • Store in the refrigerator so it stays firm.


Thank You so much for sharing this awesome recipe!
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1 comment:

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