Hi everyone and welcome to our culinary corner, the EZ Gluten® Test Kitchen where we create gluten free versions of everyday meals, drinks, and other treats you can safely savor. Join us on our journey of pure imagination exploring delightful and whimsical treats you can make in your kitchen!
Gluten-free potato pinwheel candy is a sweet confection not only a feast for the eyes but also a treat for the taste buds. Imagine the soft, creamy texture of potato, perfectly sweetened and rolled with peanut butter goodness, creating a candy that is as enchanting as it is delicious. Simple to make and requires only a handful of ingredients you likely have on hand already. Take it to a new level of whimsical fun by customizing your flavor using chocolate hazelnut spread, fruit preserves, or maybe even just a simple sprinkle of cinnamon sugar! Whether you’re a seasoned candy maker or a beginner looking for a fun project, this is the perfect recipe to ignite your culinary creativity!
We hope you will give it a try and let us know what you think, we would love to see your gluten-free creations! Feel free to leave a comment or post a picture. Questions about this or other recipes, email us at ezglutentestkitchen@elisa-tek.com.
Potato Pinwheel Candies
Prep Time: 30 minutes Chill Time: 30-45 minutes
Yields: about 3 dozen
Ingredients
- 1 small potato, about 1 cup (alternate option: ½ cup plain mashed potatoes)
- 6-8 cups powdered sugar
- ⅔ cup peanut butter
- ½ teaspoon vanilla (optional)
Equipment
- Large Mixing Bowl
- Measuring Cup
- Measuring Spoons
- Wax Paper
- Plastic Wrap
- Sharp Knife
- Hand mixer or mixing spoon
- Resealable Bag or other fridge/freezer safe storage container – plastic, reusable silicon, or other storage container
Directions
Microwave your potato until fork tender. Once fully cooked immediately split the potato and allow steam and fully cool. This will allow excess moisture to escape and helps prevent the candy from being runny. Once cooled completely remove skin and place into a large mixing bowl.
Next add 4 cups powdered sugar and mix until blended with either a mixing spoon or hand mixer. Be aware that the mixture will be very sticky. If opting to use vanilla, mix in now. Mix in more powdered sugar, 1 cup at a time, until mixture is very thick (slightly thicker than cookie dough, think Play-Doh).
Lay down a large sheet of wax paper and sprinkle generously with powdered sugar. Transfer candy mixture to the wax paper and sprinkle the top with more powdered sugar. Roll out to 1/4-inch-thick rectangle.
Spread peanut butter evenly over candy. Roll tightly (long side toward long side), then wrap in the wax paper. Cut in half crosswise and put the two halves inside a large resealable bag. Seal the bag and chill for at least 30 minutes until firm, or until about 30 minutes before ready to serve.
Cutting the candy:
Unwrap the candy. Press down gently and cleanly with each cut, rather than sawing back and forth. For the smoothest slices, wipe the blade clean between cuts.
Store in airtight container, it is stable at room temperate for 1 week or refrigerated for up to 2 weeks. We do not recommend freezing this candy as prolong freezing will cause the candy to become grainy when it thaws.
Notes
Traditional creamy peanut butter is best for this treat. Natural peanut butter (the kind that separates) won’t work well as the extra oil can make the candy greasy or too soft.
While you can boil a fresh potato or use leftover mashed potato for this recipe, we strongly recommend microwaving/baking/air frying your potato to reduce the amount of moisture. This will help prevent the candy from being runny.
EZGluten® Test Kitchen
ezglutentestkitchen@elisa-tek.com
ezgluten.com/testkitchen