Potato Candy Pinwheels with Salted Caramel and Chocolate

By Doughmesstic

Prep Time:

20m

Yield:

36 small pinwheels

Plan for:

2 hours chill time

A new “spin” on the classic potato candy filled with chocolate ganache and salted caramel.

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Products Used

1 lb. Confectioners Powdered Sugar Box

Confectioners Powdered Sugar Poly Bag

Ingredients

In a large bowl, combine mashed potatoes, milk, vanilla extract and salt. Stir until uniform.
Slowly add confectioners' sugar into potato mixture until a doughy consistency Cover and place in refrigerator to chill, at least one hour.
Just before rolling out candy, prepare chocolate ganache. Bring 1/4 cup heavy cream to a simmer over low heat. Remove from heat; add 1/4 cup chocolate chips (any flavor – dark, milk, or semi-sweet). Allow to melt for 30 seconds, then stir until smooth. Allow to cool before using.
Roll dough into a large rectangular on a piece of wax or parchment paper.
Carefully spread chocolate ganache evenly over the rectangle of dough. Drizzle caramel topping over the chocolate, then sprinkle with sea salt flakes.
Roll dough into the shape of a jelly roll and refrigerate, covered, for 1 hour. Slice the dough into pinwheels to serve. Keep chilled.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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