Pioneer Potato Candy

Preparation info

  • Difficulty


  • Makes about

    8 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

For true pioneer candy, omit peanuts and chocolate, more recent additions


  • 1 c. warm unseasoned mashed potatoes
  • ½ tsp. salt
  • 2 tsp. vanilla
  • 2 lbs. confectioners sugar
  • 1 lb. chocolate confection coating or chocolate for dipping
  • c. ground salted peanuts, or 1 c. shredded coconut


  • Combine potatoes, salt and vanilla in a 4-qt. mixing bowl. Sift confectioners sugar over potatoes, stirring and adding about 1 c. at a time. Mixture will liquefy when first sugar is added, then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though all the sugar has not been added (likewise, add more sugar if needed).
  • After kneading, cover with a damp cloth; chill until a small spoonful can be rolled into a ball.
  • Shape in small (½") balls. Dip balls in melted chocolate, then roll in peanuts or coconut.