Rating: 4 stars
2 Ratings
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This old-school candy reminds us of divinity and other traditional homemade Southern sweets. The recipe is a testament to the genius of thrifty cooks who based the confection on leftover mashed potatoes.

Kathryn Delaney
Recipe by Southern Living December 2014

Gallery

Credit: Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
30 mins
total:
1 hr 30 mins
Yield:
Makes about 3 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Beat mashed potato and next 3 ingredients at medium speed with a heavy-duty electric mixer 2 minutes. Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp. at a time, to form dough.

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  • Gather dough into a ball; dust with powdered sugar. Roll to 1/8 inch thick on parchment paper, and cut into a 12- x 10-inch rectangle. Generously sprinkle powdered sugar over dough, and place a piece of parchment paper over rectangle. Invert rectangle; discard parchment paper on top.

  • Spread peanut butter over dough. Starting at 1 long side, tightly roll up candy, jelly-roll fashion, using parchment paper as a guide. Wrap in parchment paper, and freeze 1 hour. Cut into 1/4-inch-thick slices, and serve. Refrigerate sliced candy in an airtight container up to 1 week.

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