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Potato Candy - Easy Peanut Butter Pinwheels - Depression Era Recipe - The Hillbilly Kitchen

Jun 06, 2021
Hello friends and welcome to the peasant

kitchen

, today we are making old-fashioned

potato

sweets. I am very excited about this

recipe

. This year is the first time I have had to make this in a long time and it's because when I first got married, my husband said his favorite Christmas treat was

peanut

butter

pinwheels

, so I got the

recipe

he liked, it's the one that has the syrup when you boil it and you know, you mix it with the powdered sugar and all that. It takes a long time, you're dealing with a hot syrup and it's very, very complicated, this recipe, although we're going to make these beautiful

peanut

butter

pinwheels

that come out absolutely perfect and they're all rolled up tightly and you literally can't tell. the difference and we're making them with

potato

, powdered sugar and peanut butter and that's literally all you need and this recipe is so much easier than the other one.
potato candy   easy peanut butter pinwheels   depression era recipe   the hillbilly kitchen
You might be surprised if you've made peanut butter pinwheels with the syrup. you have to have a plain russet potato, what my grandmother called a bow potato, this won't work with other types of potatoes and if you can get it to work it won't work as well, you want a plain old russet potato and a potato this size will produce three or four pinwheel logs like this will produce three or four times as much, so you won't need a lot of potatoes and what you're going to do is peel them. put it in water and boil it with just water and you want to cook it until it's really cooked and that's what I've done here.
potato candy   easy peanut butter pinwheels   depression era recipe   the hillbilly kitchen

More Interesting Facts About,

potato candy easy peanut butter pinwheels depression era recipe the hillbilly kitchen...

This is just a potato in boiling water but you want it to be soft like this, it should fall apart. and then you're going to drain it now, after you've drained it, you want to mash it very, very well and I'm using a wire strainer and I'm just going to take a spoon and mash my potato through the strainer. you don't have to do this, you can mix it with an electric mixer, you can even squeeze it with your hands if you want, but when I was doing this I found that the wire strainer works much easier and ensures that there are absolutely no lumps left and you are going to need this , so even if there is a clump left it's not that delicate so it won't make a huge difference in the final product, I just think doing this saves you some time in the end.
potato candy   easy peanut butter pinwheels   depression era recipe   the hillbilly kitchen
Okay, I have a lot here, so I'm going to pull this out. I probably have enough here to at least make two of these potato logs or

candy

logs, right now, our potatoes are mashed. Above, I've seen people measure this in several different ways. I make it for a single log and you can multiply the recipe and make as much as you want, but I make about four tablespoons once I've ground it up and I'm going to save this because here's another trick with this recipe, it's very forgiving once you we start mixing this, if it starts to get too dry we can add a little more potato and I've seen recipes where people do this and I add a little bit of milk like a tablespoon of milk.
potato candy   easy peanut butter pinwheels   depression era recipe   the hillbilly kitchen
I've never done that and I think it's probably just to adjust the consistency and if mine gets a little dry I just add a little more potato now I'll tell you this. You can make it with powdered sugar, just a regular russet potato, and peanut butter. It tastes much better if you have vanilla and add just half a teaspoon of vanilla and if you add just a pinch of salt. and I'm not talking about a lot of salt, you just want a pinch, so I'm going to go ahead and put in half a teaspoon of vanilla and it also tastes a lot more like syrupy caramel if you put a little bit of vanilla in it. but this was a recipe for error for

depression

and during the

depression

and the way the times are now just a pinch of salt, not everyone has the money to buy vanilla right now and during the depression not everyone had the money to buy vanilla, so if you don't have it, you can make it without it and it's still a very good

candy

.
Well now this is almost like magic and this is another good candy that you can make with the kids because you're not dealing with that hot syrup, you know, having a spot on the stove and stir it up and you can even let the potato cool before to start working with it so there's nothing to burn, but we're only going to add about a cup of powdered sugar and I have about three and a half cups here, I may not use all of this, but you want to have about three three cups and half for each log you are making and just start stirring it.
I was doing this here yesterday and Alex was watching. She and I have watched each other make syrup candy for years and David made syrup candy back in the day and he, because he was learning to cook it, failed as often as he succeeded and look what this is doing, it's literally a smoothie, It's a reaction. between the sugar, the powdered sugar, the starch and the potato, and what you have now is what you will have when you are done with that syrup, only you are not in a hurry, you are not in a hurry, there was no need to heat it. at the exact temperature standing there with candy thermometers, it doesn't really matter if it's raining or not or if you know how humid it is in the house, you don't have to deal with any of that when you're making potato candy and I tried to research this recipe for see where it came from and came from this area.
There's no one who really gives him credit. It was probably Irish immigrants who settled in the southern Appalachian mountains, but the best I can tell is that it dates back to the depression, so a little farm woman in her

kitchen

discovered that you could make this, I mean, that's absolutely amazing and alex was looking at this and saw how much liquid there was no liquid there there was just a little bit of mashed potato. powdered sugar and she says oh that's kind of magic, it's almost kind of magic and it's so much easier, you just won't even believe it and now I'm going to add most of my sugar, not all of it. of that and I'm going to stir it and like I said if you add too much sugar you can add a little more potato and work it in and it will moisten it again so it's not like syrup if you add too much sugar you either have to throw it away or you have to live with the crumbs.
What you want to do with the sugar is work this until it's the consistency of playdough and I'm going to use my hands to mix it in a little bit and like I said, you can mix this with an electric mixer, especially a stand mixer with a paddle attachment. I usually like to work it with my hands when I make bread or rolls or something like that for me and Brett, I'll need them by hand instead of needing them with the stand mixer, it's a relaxing part of cooking. Okay, now I'm definitely going to need a little more powdered sugar because you can see there.
It's still too runny to work with and it's a long way from being play-doh if you have problems with syrup candy this will be a Christmas miracle for you uh of course I guess everyone has problems with syrup candy, I mean there's just so many factors that affect it and this is actually very

easy

and you can work with it, you can change it if it gets too dry you add more potato, if it's too wet you add more powdered sugar the only way you could mess it up is use the wrong type of potato or the wrong type of sugar and this is just plain old powdered sugar in the bag, you don't want to use granulated sugar and you don't want to use brown sugar, sometimes this is called icing sugar or sugar powdered, but that's what you want and it has corn starch, that's what gives it that white color.
Okay, we're getting close, but we're not quite at the dough stage we want yet and just add a little. a while until you start to have that dough and then you are going to knead it a little. I want to thank everyone who requested this recipe because, like I said, I've been making the syrup pretty much ever since. I was married, my husband said it was his favorite Christmas candy so I got the recipe and that's what I did and I haven't had this since I was a kid and it's one of those recipes that not a lot of people wrote about because it was so simple.
Women did it year after year and didn't write it down. Okay, now I'm starting to have a dough, but it's still not stiff enough to roll it and form the candy rolls because you have to be able to spread peanut butter on it and then roll it, okay, now it's starting to form a ball and that is what I want at this point, working on a piece of parchment paper or a piece of wax paper will save you a lot. of cleanup time, again, something you don't have to have, but it makes the job a little easier because who wants to clean powdered sugar off the counter?
Okay, I've got a pretty good ball of dough here, so I'm going to put it on my parchment paper but I'm going to put a pretty thick layer of powdered sugar on it before I put it out because, like I said, I want to knead it a little bit with my hands. I have stirred it up. It works quite a bit with this and you can do it, you know, in your stand mixer or with a hand mixer if you want. I like working with him. It's one of those things that you know takes a minute, but it's kind of like that. relaxing, put a little more powdered sugar on top because it's still quite sticky at the moment keep sprinkling a little powdered sugar when you need it, it's still very sticky, it's getting less sticky and I want to keep working and playing. with it here until it comes off my hands that way I'll know it's stiff enough that when I roll it up it will hold its shape.
I know we've all had peanut butter pinwheels and those of you who make potatoes. you've probably had potato candy or you've probably had one that someone else made and it just squishes and it's very thin and it doesn't hold that round shape well, that's because it wasn't worked hard enough and maybe it didn't have enough powdered sugar, okay so now I have something that's pretty much the consistency of playdough and it's starting to come off in my hands and it's soft so what I want to do is put a little bit more powdered sugar on my paper because I want to make sure that has enough so that it doesn't stick, it's yours, it will always be sticky when you do this, but it should be like play dough and when you work.
It's, um, if you have potato lumps, that will get them out, but if you use that strainer method where you mash the potato through the strainer, you won't have any lumps, so put this on your paper. and put it into a rectangle shape, which I didn't do before putting it there because you want to roll it out into a rectangle now, the size you roll it up is really up to you, it just depends on how fat you want it. your potato log or your candy log, put some powdered sugar on your rolling pin and then roll very carefully until you are about a quarter inch thick.
I have seen many people roll this out and then they will cut the edge and make them perfectly smooth before rolling it up. I do not do that. I try to square the edges just a little and straighten them out after I've rolled it out. but I just use my finger and do that and then squish it again until I get as much of a rectangle as possible. You can roll it out a little thinner if you want, but the thinner you get it, the more likely it will stay. It should break up, so about a quarter inch is the thinnest you want and how much peanut butter you use is up to you.
I use about a quarter to a third cup for each piece of caramel or caramel roll. uh you can use more, you can use less, I said it's up to you and that's one of the things that's so great about this recipe that you don't even have to measure anything, you adjust the potato and the powdered sugar until you get the right consistency, just you need basic measurements to get started so you know how much you're going to need and you want about four tablespoons of mashed potatoes and like I said I don't pack it and use three and a half, I think this time it took me almost four cups of powdered sugar to get the right consistency, but the amount of moisture in the potato will affect that, so you know you want to set it to between three and four cups, something like that just takes it to that playdough consistency and it's really almost impossible for this to fail. because you can keep playing with it until you get it right, you're not on that time limit that you're on when you're working with that hot syrup I said I like to be pretty generous with the peanut butter and how big you roll it out again is something which is up to you the wider it is the further away from where you are rolling it up from the front to the back it will give you more layers if you make it thinner you will just have a very thin log of candy and it will be like a single roll of peanut butter and caramel, so you know if you want a very thick peanut butter roll, roll it out much longer and turn it more times, it's just the look you want, the flavor you want, and the texture, you can play with him until he gets it, and something else that's interesting. these you don't get when you make the syrup like my refrigerator is full because we've gone into Christmas baking mode around here.
Charlotte finished and we made some cookies, we made gingerbread and chocolate chips and then Alex came over and we made fudge and more chocolate chips and Christmas cookies, you know? Iced Christmas cookies and thumbprint cookies and stuff, like that. which I have it pretty loaded and when I put this one in we did it yesterday when I put it in the refrigerator it squished a little bit even after it was in the refrigerator you can shape it just a little bit now you can't do much with it but you can shape it just a little bit and round it off a littleagain, you can't do that with things you make with syrup once anyway.
You've got peanut butter on, you can leave a little bit, you know, not go all the way to the edge where you're rolling it, but that's up to you because all it's going to do is give you like a peanut. stripe of butter on the outside, if you get to the edge and that doesn't bother me, you just have to start rolling it very carefully from the paper and like I said the paper really helps with this, it makes it a lot easier than if you do it on the counter and if you have one of those little dough blades you can use that to help release it from the paper if you're having trouble, sometimes I use it and sometimes I don't, it helps If you lift the edge of the paper and go very slowly from one side to the other and roll it up okay, and once you've rolled it all up, you'll see the edge of my peanut butter peeking out from underneath, I can feel it.
If you want to roll it up and put it in the refrigerator for two three hours, maybe even a little bit longer until it's nice and firm, then you slice it and serve it and that's it and you can wrap it. In this paper that you use to roll it out, you can wrap it in plastic, whatever, but just wrap it in something airtight and if you wrap it in this, you can roll it back and that helps. hold its shape and in two or three hours you'll have a nice, firm piece of peanut butter like this that you can cut up and serve and no one will know that you didn't stand in front of the stove and cook for hours cooking that. syrup no one's going to know you didn't fight to get the temperature right you didn't fight the humidity and all that because it literally tastes the same i told everyone this was brett's favorite candy when we met and i got the recipe well, the stuff with Syrup said that was his favorite candy recipe.
I got the recipe. I've done those things for at least 33 years of the 35 we've been married and I did it this year thanks to everyone. who asked for the recipe and loves it, said it's just as good as the syrup fighting stuff, so give it a try, it's really really

easy

, it's fun and easy to make with the kids, they'll like playing with their hands um and you don't have to worry about them burning it's another really good one and it's also another one that there's really no way to screw it up because if you don't have that consistency you can take your time and work with it until you get it and until it's perfect and know that once it's in the refrigerator it's firm, it's done, you can cut it, you can serve it, it will keep in the refrigerator for a week or two, uh and you can leave it on the table, you know, and serve it for several days.
You can even ship it, you know, cut it up and wrap it, just make sure it's wrapped tightly when you ship it because it will tend to dry, there's no milk in this that can spoil or anything like that, so it's actually better to let it sit, then many The candy that has milk and other things doesn't have chocolate to melt, so if you wanted to cut this up and leave it on your table and cover it with something so that people can pick it up when they come, it's great for that I'm going to clean my hands and I have to thank summer.
I want to thank you. For some people, I have some really cool gifts and a ton of cards, look at all these cards. I checked the mailbox on Friday, I think the PO box. Many of you asked about an address and said the only address. it says business inquiries, the business is me and brett that's it, some people think we're part of a corporation or we were affiliated with someone else or something, mountain kitchen is me and brent edits my videos, some of you have been talking. to my daughter melinda, my youngest daughter on salon and facebook and we are both trying to figure out how to be with you but she has been talking to some of you on salon i know and on facebook but the business address is the address where you are you.
I don't know anything, it's just us, no staff, no warehouse, no company, but anyway, I'm trying to return all of your cards and all of these have been returned and the ones I showed you in the previous video, but a couple of they do not. I don't have a sender. This beautiful card is from Rob and Liz in Kentucky. There is no sender, but thanks for the card. This was from Portland, from Susie. No sender. Thank you, Susie, and many of you wrote very nice notes. I love your cards thank you very much this is from vicki there is a note this one here is from randy and kelly and it actually has their family photo and they live very close so maybe we will see each other sometime thanks a lot guys this is lovely and I enjoyed it your note. uh, this is from jody sherry, thank you joe, teresa, nancy, she's beautiful, thank you donny and thank you donnie.
I can read it, this is from kathy, if you remember she won the pizza oven we gave away, she told me I don't know if I should tell this or not, but she said it was a nickname her husband gave her when they met and I think He told me they've been married for longer than Bret and I and he still calls her that, that's really cute. Marie Marie wrote a very nice note. Thanks Roxanne in California. We really get cards from all over the country. uh Mary Beth. Oh, this is very cute. I'm going to have to get up. my card game next year i will buy more cards this is from vicki in that cute one it has like a little charm and vicki wrote a note so this was from savannah and there is a nice note there becky craig and gina are from new york and i received a nice note from Beverly and what I do with all of these, I'm going to put a picture in the video, I stick them around the door of my house and I want everyone to know that I will save these cards.
For the rest of my life, one of the things my children are looking forward to when I pass away, they will have to go through piles and piles and piles of Christmas cards. I literally have every Christmas card I've ever received in a box, so thank you all and they'll be displayed on my door until after Christmas. I also want to thank Abby. Abby sent me this. She didn't even know these things existed. It's called a spill stopper and you put it on top of your pot. and it stops the pot from overflowing and you can use it as a strainer to drain whatever you're cooking when you're done, like if you're cooking potatoes or pasta or something so clean I had no idea existed and dear Vanessa has been shopping again, thank you very much Vanessa, she bought me a really big one, she found it on Amazon and she bought me this candle warmer that I'm using today with some orange cinnamon roll wax and it smells really good. and it's just adorable with the little rooster but she bought me this and I opened it and brett and I died laughing every meal you make everyone you take I'll be watching you that's not only too much fun and having them all I need something to laugh about these days, uh, before we go, um, I want to leave you all with something because this will be our last video until after Christmas, I'll see you again right after Christmas and I'll be gone. check the mailbox again tomorrow for all these Christmas cards, I will return one to you, but if I haven't received your card yet, you will receive it after Christmas, I'm sorry, but Luke 2 14 says glory to God in the highest. and on earth peace, good will towards men more than ever this Christmas pray for our nation pray for our leaders and pray for each other and my prayer for you is that God calms you with his peace converts you with his presence and bless you with your I love you, Merry Christmas everyone, thank you so much for being a part of the

hillbilly

kitchen this year and if you haven't already don't forget to like and subscribe before you leave and until next time remember to put a God first. you

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