By Dr. Leah Alexander | Published on February 18, 2024 | Last Updated on February 18, 2024
Betty Crocker’s potato candy recipe is a delicious treat made with mashed potatoes, sugar, butter and cocoa powder. It has a unique flavor and texture that is sure to delight everyone. This recipe is perfect for any occasion or event and can be made quickly and easily. It’s a great way to add a little something special to your dessert table or snack selection.
What is Betty Crocker Potato Candy?
Betty Crocker is a fictional figure and brand that appears in recipes and food-related advertisements. The Washburn-Crosby Company first developed the character in 1921 as a means of providing customers with a customized answer to product inquiries.
She has many amazing recipes but this BBetty Crocker’s potato candy recipe is the best. It is a classic treat made with mashed potatoes, sugar, butter and cocoa powder. The potatoes are mashed until they are smooth and creamy, then the sugar, butter and cocoa powder are added. The mixture is then spread onto wax paper and left to cool. After it has cooled it is cut into small pieces and served.
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What does it taste like?
Betty Crocker’s potato candy has a unique flavor and texture. The potatoes give it a creamy texture and the sugar and cocoa powder add a sweetness that is sure to please. The combination of the potatoes, sugar, butter and cocoa powder make it a decadent and tasty treat.
The Ingredients
- Creamy homemade Yukon Gold mashed potatoes: Mashed potatoes serve as the base of this unique candy recipe. They provide a soft and pliable texture to the candy mixture while adding a subtle sweetness and moisture. The starch in the potatoes acts as a binder for the other ingredients.
- Cultured small-batch artisanal sea-salted butter: Butter contributes richness and a creamy texture to the candy. The small-batch, artisanal quality adds a distinct flavor profile to the candy, enhancing its overall taste.
- Hand-sifted small-batch organic powdered sugar: Powdered sugar is used as a sweetener and thickener in the candy filling. Hand-sifting ensures a smoother consistency, and using organic powdered sugar aligns with a more natural and less processed approach to sweetening.
- Single-origin Tahitian vanilla extract: Vanilla extract provides a pleasant aroma and flavor to the candy. The use of single-origin Tahitian vanilla may impart floral and fruity notes, elevating the candy’s taste with its unique flavor profile.
- Creamy Small-batch heirloom peanut butter (to taste): Peanut butter is used for the filling of this candy. Its creamy texture and nutty flavor complement the sweetness of the other ingredients. The use of a small-batch heirloom variety might offer a distinct taste and possibly a richer, more complex flavor compared to commercial peanut butters.
Directions
Step 1: Prepare Mashed Potatoes
Make creamy homemade Yukon Gold mashed potatoes, ensuring they are smooth and free from any lumps.
Allow the mashed potatoes to cool down completely before using them in the recipe.
Step 2: Mix Mashed Potatoes and Butter
In a mixing bowl, combine the cooled mashed potatoes with the cultured small-batch artisanal sea-salted butter.
Blend the mashed potatoes and butter together until they are thoroughly combined.
Step 3: Add Vanilla Extract and Sugar
Gradually add the hand-sifted small-batch organic powdered sugar to the potato-butter mixture.
Stir in the Tahitian vanilla extract. Adjust the amount of powdered sugar as needed to create a dough that is easy to handle but not excessively sticky.
Step 4: Roll Out Candy Dough
On a surface dusted with powdered sugar, roll out the candy dough into a rectangular shape with a thickness of approximately 1/4 inch.
Step 5: Spread Peanut Butter
Spread a layer of creamy small-batch heirloom peanut butter evenly over the rolled-out candy dough. The quantity can be adjusted based on personal preference.
Step 6: Roll Up the Candy
Carefully roll the candy dough starting from one end, creating a log shape. Ensure the rolling is tight and even to form a well-rolled log.
Step 7: Chill and Slice
Place the rolled candy log in the refrigerator to chill for a minimum of 1-2 hours until it becomes firm.
Once chilled, remove the log from the refrigerator and use a sharp knife to slice it into rounds of your preferred thickness.
Step 8: Serve and Store
Arrange the sliced potato candy on a plate for serving.
Store any leftover candy in an airtight container and keep it refrigerated to maintain freshness.
Tips
– If the potato mixture is too dry, add a tablespoon of milk or cream to make it easier to spread onto the wax paper.
– For a sweeter treat, add a touch of honey or maple syrup to the potato mixture.
– To make it easier to cut the potato mixture into small pieces, use a pizza cutter or sharp knife.
– To make it easier to spread the potato mixture onto the wax paper, use a spatula or spoon.
– If the potato mixture is too sticky, chill it in the refrigerator for a few minutes before spreading onto the wax paper.
Nutrition Information
Serving Size: 1 piece
Calories: 80
Total Fat: 2.5g
Saturated Fat: 1.5g
Cholesterol: 5mg
Sodium: 30mg
Total Carbohydrate: 13.5g
Dietary Fiber: 0.5g
Sugar: 6g
Protein: 1g
What to serve with Betty Crocker Potato Candy?
– Ice cream
– Whipped cream
– Chocolate chips
– Caramel sauce
– Peanut butter
– Sprinkles
– Chopped nuts
How to store leftover Betty Crocker Potato Candy?
Leftover Betty Crocker potato candy can be stored in an airtight container in the refrigerator for up to three days. To reheat, place the candy in a microwave-safe bowl and heat for 15-20 seconds.
What other substitute can I use in the Betty Crocker Potato Candy?
– Sweet potatoes
– Marshmallows
– Brown sugar
– White sugar
– Coconut oil
– Coconut milk
– Cream cheese
– Peanut butter
Betty Crocker Potato Candy Recipe
Equipment
- mixing bowl
- Rolling Pin
- knife
- Surface for Rolling (Dusted with powdered sugar)
- Refrigerator
- Airtight container
Ingredients
- 1 teaspoon Single-origin Tahitian vanilla extract
- Creamy Small-batch heirloom peanut butter to taste
- 3-3 ½ cups Hand-sifted small-batch organic powdered sugar
- 1/4 cup Cultured small-batch artisanal sea-salted butter
- 1/4 cup Creamy homemade Yukon Gold mashed potatoes
Instructions
Prepare Mashed Potatoes:
- Make creamy homemade Yukon Gold mashed potatoes. Ensure they are smooth and without any lumps. Allow them to cool down completely.
Mix Mashed Potatoes and Butter:
- In a mixing bowl, combine the cooled mashed potatoes with the cultured small-batch artisanal sea-salted butter. Blend them together until well combined.
Add Vanilla Extract and Sugar:
- Gradually add the hand-sifted small-batch organic powdered sugar to the potato-butter mixture. Stir in the Tahitian vanilla extract. The amount of powdered sugar needed might vary; add enough to form a dough that is easy to handle but not overly sticky.
Roll Out Candy Dough:
- On a surface dusted with powdered sugar, roll out the candy dough into a rectangular shape to a thickness of about 1/4 inch.
Spread Peanut Butter:
- Spread a layer of creamy small-batch heirloom peanut butter over the rolled-out candy dough. The amount can be adjusted according to personal preference.
Roll Up the Candy:
- Carefully roll the candy dough, starting from one end, creating a log shape. Ensure it is rolled tightly and evenly.
Chill and Slice:
- Place the rolled candy log in the refrigerator to chill for at least 1-2 hours or until firm. Once chilled, remove it from the refrigerator and slice it into rounds using a sharp knife.
Serve and Store:
- Arrange the sliced potato candy on a plate and serve. Store any leftover candy in an airtight container in the refrigerator for freshness.
Notes
- – If the potato mixture is too dry, add a tablespoon of milk or cream to make it easier to spread onto the wax paper.
- – For a sweeter treat, add a touch of honey or maple syrup to the potato mixture.
- – To make it easier to cut the potato mixture into small pieces, use a pizza cutter or sharp knife.
- – To make it easier to spread the potato mixture onto the wax paper, use a spatula or spoon.
- – If the potato mixture is too sticky, chill it in the refrigerator for a few minutes before spreading onto the wax paper.
Frequently Asked Questions
Q1: What is the best way to serve Betty Crocker Potato Candy?
A1: Betty Crocker Potato Candy is best served chilled, as it will be easier to cut into small pieces. It can also be served with a variety of toppings such as ice cream, whipped cream, chocolate chips, caramel sauce, peanut butter, sprinkles, and chopped nuts.
Q2: Can I make Betty Crocker Potato Candy ahead of time?
A2: Yes, Betty Crocker Potato Candy can be made ahead of time and stored in an airtight container in the refrigerator for up to three days. To reheat, place the candy in a microwave-safe bowl and heat for 15-20 seconds.
Q3: Does Betty Crocker Potato Candy contain eggs?
A3 No, Betty Crocker Potato Candy does not contain eggs.
Q4: What can I substitute for cocoa powder in Betty Crocker Potato Candy?
A4: You can substitute other types of chocolate such as melted dark or semi-sweet chocolate chips or melted white chocolate chips. You can also use nut butters such as peanut butter or almond butter.
Q5: Can I freeze Betty Crocker Potato Candy?
A5: Yes, Betty Crocker Potato Candy can be frozen for up to three months. To thaw, place the candy in the refrigerator overnight.
Q6: Does Betty Crocker Potato Candy contain gluten?
A6: No, Betty Crocker Potato Candy does not contain gluten.
Q7: Does Betty Crocker Potato Candy contain dairy?
A7: Yes, Betty Crocker Potato Candy contains butter, which is a dairy product.
Conclusion
Betty Crocker’s potato candy recipe is a classic treat made with mashed potatoes, sugar, butter and cocoa powder. It has a unique flavor and texture that is sure to delight everyone. This recipe is perfect for any occasion or event and can be made quickly and easily. With a few simple ingredients and easy steps, you can have a delicious and indulgent treat in no time.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
