This Easy Holiday Candy Has a Surprising Ingredient (2024)

Christmas Candies
Candy
Most Recent
Christmas Desserts
Potatoes

This sneaky candy is made from a base of, wait for it…potatoes!

Robin Asbell

Chef Robin Asbell is an author of 11 cookbooks and a freelance writer with hundreds of articles, all focusing on plant-forward, global foods.

Learn about Simply Recipes'Editorial Process

Updated January 19, 2024

Special Candy That’s Easy To Make

I’ve been making this easy candy since I discovered it in a church fundraising cookbook I found at a yard sale in the '80s. The idea of using a sturdy tuber to make candy made me laugh out loud, and I couldn’t wait to try it. Potatoes have a neutral flavor, and by the time you mix up the filling, all you taste are the sugar, coconut, and vanilla.

It’s simple enough that you can riff on it, too. Try it with an added half teaspoon of almond extract, and top each with an almond before dipping, for an almond joy-like candy.

This Easy Holiday Candy Has a Surprising Ingredient (4)

An Old Fashioned, Frugal Candy

These candies have been around since the Depression and were probably made before that. Sometimes they go by the moniker “old fashioned potato candy,” and a bar-shaped version is called “Maine potato candy.” Undoubtedly created by a frugal cook looking for a treat, it’s both inexpensive and easy to make.

The only caveat is that you can’t use leftover mashed potatoes, with all the milk and butter added. You need plain, thick potato mash. A potato ricer or a fork is all you need to avoid any telltale lumps of potato.

No Chocolate Tempering Needed

You don’t have to temper chocolate for these homespun treats. You can even use chocolate chips or melting wafers. Because they won’t be glossy like tempered chocolate, it’s a good idea to sprinkle the tops with a little garnish right after dipping. Toasted coconut, chopped nuts, or colored sprinkles mask the lack of shine and also give the candies curb appeal.

This Easy Holiday Candy Has a Surprising Ingredient (5)

Get Creative With Potato Candy Variations

You can watch me make my sweet potato candy version, or let your creativity go wild. Orange sweet potatoes and pumpkin spice? Or try purple sweet potatoes and add some cinnamon and lime zest.

Make It for Now or Later

Potato candy freezes and thaws well, so stash a batch in the freezer to raid when you crave something sweet. They are also perfect for filling out that cookie platter at the holidays, or even for a bake sale. Nobody needs to know how easy they were to make!

Old-Fashioned Homemade Candy Recipes

Homemade Almond Roca
Pecan Pralines
Peanut Brittle
Caramel Corn
“Fantasy” Fudge

Potato Candy

Prep Time20 mins

Cook Time10 mins

Chill Time4 hrs

Total Time4 hrs 30 mins

Servings11to 22 servings

Yield22 pieces

I prefer Yukon Gold or other yellow potatoes, for their slightly buttery flavor and smooth texture. Some recipes call for russets, but I find their mealy texture a little too assertive. Any waxy potato, like a red potato, will mash to a smooth consistency, allowing it to pull a disappearing act.

This recipe calls for more chocolate than you’ll use. This is necessary to have enough to submerge the balls as you dip them. You’ll have leftover melted chocolate. It’ll be fine to use again. Pour it on a parchment-lined sheet and let it harden in the fridge, then break or cut into small pieces to use as chocolate chunks. Keep refrigerated.

For a variation, swap sweet potatoes with potatoes and add 1/2 teaspoon cinnamon or pumpkin spice.

Ingredients

1/2 cup (70g) plain mashed potatoes, from about 1 large (5-ounce) potato
1 1/2 cups (160g) powdered sugar
See Also
This Brilliant Trick Transformed My Runny Mashed Potatoes — and Saved Thanksgiving
1 1/2 cups (90g) shredded coconut, unsweetened
1 teaspoon vanilla
16 ounces (454g) semisweet chocolate (3 cups chips)
Toasted shredded coconut, sprinkles, or decorating sugar for garnish, optional

Method

Prep the pan:
Line a large sheet pan with parchment paper. Set aside.
Cook the potato:
Cut the potato in half, leaving the skin on. Place in a small saucepan, add water to cover, and boil until very tender when pierced with a knife, about 10 minutes. The exact boiling time will depend on the potato itself.
Remove with a slotted spoon and set aside on a plate. Strip off the skin as soon as it’s cool enough to handle.
Make the filling:
Use a ricer or fork to mash the potatoes in a large bowl to a very smooth consistency. Measure out 1/2 cup for this recipe, and use the rest for another purpose. While the mashed potatoes are still slightly warm, stir in the powdered sugar, coconut, and vanilla, using a large spoon or your hands.
Scoop 1 tablespoon portions and shape gently into balls (the balls may be quite soft; this is OK). Place them on the prepared sheet pan, not touching. Freeze for at least 3 hours.
Dip in melted chocolate:
To dip, melt the chocolate in a double boiler. Put an inch of water in the bottom pot and bring to a simmer. Place the chocolate in the top pot (or a metal bowl), and set over the simmering water. Turn off the heat and stir gently until the chocolate is evenly melted.
As the chocolate melts, you can briefly and gently roll the coconut filling balls in your hands to give them neater shapes (this is by preference, not required).
Place the bowl of warm chocolate on a folded kitchen towel on the counter. One by one, drop each ball in the chocolate, turn with a fork to coat, then lift out of the chocolate. Tap to let the excess chocolate fall back into the pot. Return to the baking sheet and sprinkle with coconut or sprinkles. Continue until all candies are coated.
Chill and serve:
Refrigerate until firm, about 1 hour.
Store, tightly covered, in the refrigerator for up to 2 weeks. Freeze for up to 3 months.
Did you love the recipe? Leave us stars below!
Simple Tip!
You’ll have lots of leftover melted chocolate. It’ll be fine to use again. Pour it on a parchment-lined sheet and let it harden in the fridge, then break or cut into small pieces to use as chocolate chunks. Keep refrigerated.

Nutrition Facts (per serving)
158	Calories
9g	Fat
22g	Carbs
1g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 11to 22
Amount per serving
Calories	158
% Daily Value*
Total Fat 9g	11%
Saturated Fat 6g	30%
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 22g	8%
Dietary Fiber 2g	7%
Total Sugars 19g
Protein 1g
Vitamin C 0mg	2%
Calcium 8mg	1%
Iron 1mg	5%
Potassium 115mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.