Potato Candy

This recipe dates from the 1800s. Powdered sugar was in common use, and peanut butter was available for purchase at Moseley’s general store in the 1830s on the corner of Laurens Street and Richland Avenue.

Potato Candy

1 small baked potato

Powdered sugar

Creamy peanut butter

Peel potato while hot (potato must be small) and mash thoroughly.  Add sugar until a soft dough forms.  Pinch off enough dough to form a square shape.  Roll out flat on wax paper.  Spread thin coat of peanut butter on top of layer. Roll up jelly roll style.  Wrap in wax paper and refrigerate until chilled.  Repeat procedure until all dough is used.  When chilled, slice into 1/2” slices.  Layer candy in tins, separating each layer with wax paper. 

Carla Cloud