Pinwheel Candy
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 li…
- Cook30 min
- Total30 min
- Serves12
- LevelEasy
Ingredients
- 1 large medium-to low-starch potato, peeled, mashed, and salted lightly
- ¼ cup non dairy milk
- 1 tsp. vanilla extract
- ½ tsp. salt
- 2 pounds (about 6 cups) confectioners sugar (or enough to make stiff dough)
- 1 cup chocolate hazelnut butter (such as Justin’s brand)
Method
- 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 airtight container. Keeps for up to 1 week.
