Description
This no-bake potato candy recipe creates a vibrant, fragrant confection with a spiced peanut butter swirl and floral notes, transforming humble potatoes into creamy, satisfying candy rolls. It’s a delightful and surprisingly simple treat perfect for families.
Ingredients
- 1 medium Russet potato (about 170 g / 6 oz raw weight), peeled and quartered
- 480 g / 4 cups powdered sugar, plus extra for dusting
- 5 ml / 1 teaspoon ground green cardamom
- 5 ml / 1 teaspoon alcohol-free rose water
- 120 g / 0.5 cup creamy peanut butter, unsalted
- 30 g / 0.25 cup shelled unsalted pistachios, roughly chopped
- 5 ml / 1 teaspoon dried edible rose petals
Instructions
- Prepare Potato: Place the peeled and quartered potato in a small saucepan, covering it with cold water. Bring to a boil over medium-high heat, then reduce heat to a simmer for 15-20 minutes until very tender. Drain thoroughly and mash until completely smooth. Let the mashed potato cool completely to room temperature.
- Mix the Dough: In a large bowl, combine the cooled mashed potato, powdered sugar, ground cardamom, and alcohol-free rose water. Mix with a spoon until loosely combined, then turn out onto a lightly powdered-sugared surface. Knead by hand for 5-7 minutes until a smooth, firm, and non-sticky dough forms.
- Roll Out Dough: Lightly dust a sheet of parchment paper (around 12×16 inches) with powdered sugar. Place the potato dough in the center and roll it out evenly into a rectangle, about 10×14 inches and 0.125 inch thickness.
- Spread Filling: Evenly spread the creamy peanut butter over the entire rolled potato dough surface. Leave a small border (about 0.5 inch) along one of the longer edges untouched.
- Roll and Chill: Starting from the long edge opposite the untouched border, carefully and tightly roll the dough into a log. Pinch the seam to seal. Wrap the log securely in the parchment paper, then tightly in plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, until very firm.
- Slice and Serve: Toast the chopped pistachios in a dry skillet over medium-low heat for 3-5 minutes until fragrant and lightly golden. Let them cool completely. Once the log is firm, unwrap it. Using a sharp knife, slice the log into approximately 0.375 inch thick rounds (about 25-30 pieces). Arrange the slices on a platter and scatter the toasted pistachios and dried edible rose petals generously over them.
Notes
Ensure mashed potato is completely cool before mixing for a non-sticky dough. Use parchment paper for easier handling and cleanup. For a faster chill, place the wrapped log in the freezer for 15-20 minutes instead of the fridge. If the dough is too sticky, add more powdered sugar, a tablespoon at a time. If peanut butter is too stiff, microwave for 10-15 seconds to soften.
- Prep Time: 50 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 105 calories
- Sugar: 18 g
- Sodium: 10 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 0 mg
Keywords: potato candy, no-bake, easy recipe, family-friendly, peanut butter, cardamom, rose water, confection, dessert, classic