YIELD: 20 PIECES
There is much speculation about the origins of this candy, ranging from German, to Irish, to Pennsylvania Dutch, to the product of ingenuity during the Great Depression when limited ingredients were all there were to work with, which may be why potatoes are a key ingredient here. Even though potatoes aren’t normally thought of as dessert food, they really do work quite nicely in this recipe! I recommend using a Yukon Gold or similar variety; if you opt for russet, you may need a touch more nondairy milk to make smooth.
Directions
In a large bowl, combine the mashed potatoes, non-dairy milk, vanilla extract, and sea salt until smooth.
Gradually incorporate the confectioner’s sugar until a stiff dough forms.
You may need a little more or a little less sugar depending on the moisture level of your mashed potatoes.
Form the dough into a large patty and refrigerate for at least 2 hours.
Place the chilled dough in between two sheets of plastic wrap and roll out into a rectangle about ½ inch thick.
Slather generously with chocolate hazelnut butter until coated.
Using the bottom piece of the plastic wrap, gently guide the dough into a roll longways as you would a jelly roll.
Cover with plastic wrap and chill for an additional hour.
Once chilled, cut into ½-inch-wide sections and wrap in waxed paper, twisting each side to close.
Store in fridge in an airtight container. Keeps for up to 1 week.
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Ingredients
1 large medium-to low-starch potato, peeled, mashed, and salted lightly
¼ cup non dairy milk
1 teaspoon vanilla extract
½ teaspoon salt
2 pounds (about 6 cups) confectioners sugar (or enough to make stiff dough)
About 1 cup chocolate hazelnut butter
