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Subject: Various Potato Candy Recipes

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Newsgroups: rec.food.cooking
Subject: Grammy's W.Va. Potato Candy
From: savvy10[at]ix.netcom.com(savvy10)
Date: 20 Sep 1997 19:32:17 GMT
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Here goes:

Potato Candy

1 medium size potato, cooked
2 tbsp butter
1 tsp vanilla
2 lbs powdered sugar (more/less according to potato size)
Pinch salt

As with all grandmother recipes, sizes/amounts are approximate, can be
increased/decreased as you like. This is a *very* sweet candy.

Add first 3 ingredients and whip (mash, stir, whatever) together until
fluffy.

Add sugar until mixture can be handled, pliable, not too stiff to roll
out on wax paper, to desired thinness (I would guess about 1/2 to 3/4
inch but can be as thin as you like and can work with). Aim for a
rectangle or oval shape. 

Spread filling to your liking (Grammy always used creamy peanut
butter). Roll up from the longest side so you will have the most
pieces. Slice pieces about 1/2 inch thick or so. Place in icebox till
firm and keep refrigerated.

If working with the "dough" is too gooey ... you may want to spread the
filling on it ... then refrigerate till it firms up, then roll, slice
and put pieces back into the refrigerator.    

Suzz (wishing Grammy were still here to make this for her)

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Newsgroups: rec.food.cooking
Subject: Re: Grammy's W.Va. Potato Candy
From: Nancy Young 
Date: Sat, 20 Sep 1997 15:52:52 -0400
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savvy10 wrote:
> Potato Candy

I don't know why, but when I saw 'looking for candy recipe',
it reminded me of this potato candy.  I am quite sure it will
be too sweet for me now, but I'd love to make some for nostalgia's
sake.  

Sorry to be a pest, but is the butter in the recipe peanut butter?
Seems like there would be more, or was the peanut butter left out.

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Newsgroups: rec.food.cooking
Subject: Re: Grammy's W.Va. Potato Candy
From: savvy10[at]ix.netcom.com(savvy10)
Date: 20 Sep 1997 22:19:47 GMT
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Nancy Young writes: 

>Sorry to be a pest, but is the butter in the recipe peanut butter?
>Seems like there would be more, or was the peanut butter left out.

It's regular butter; only pb is the filling. I really doubt that you
have to use 2 lbs of powdered sugar. I'd just add till you get the
dough right for handling. Taste and see ... then add more sugar if you
want.

Suzz

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Newsgroups: rec.food.cooking
Subject: Re: Grammy's W.Va. Potato Candy
From: diana[at]ebicom.net (Diana Rattray)
Date: Mon, 22 Sep 1997 01:36:45 GMT
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Here's one from Northern Maine:
(I'm sure the chocolate should be sweet or semi-sweet - I've made this
candy with chocolate chips and a little paraffin - delicious!

                    *  Exported from  MasterCook II  *

                               Potato Candy

Recipe By     : "Homemade Happiness"  St.Anne's Parish, Caribou, Maine
Serving Size  : 1    Preparation Time :0:00
Categories    : Candy

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     3/4  cup           mashed potatoes -- cold
   4      cups          confectioner's sugar
   4      cups          coconut -- chopped
   1 1/2  teaspoons     vanilla
     1/2  teaspoon      salt
   4      squares       baking chocolate

Mix Potatoes and confectioners sugar.  Stir in coconut, vanilla and
salt.  
Blend well.  Press into one large or two small pans, so candy will be
1/2 
inch thick.  Melt chocolate over hot water, do not let water boil.
Pour 
chocolate on top of candy, cool and cut in squares.  For variations,
make 
haystacks, by forming white mixture into cones 1 inch high.  Allow to 
stand uncovered for 20 minutes.  Dip base of each cone in melted 
chocolate.  Place on waxed paper until chocolate hardens.  Yields
about 
100 haystacks.

                   - - - - - - - - - - - - - - - - - - 

Diana Rattray
southernfood.guide@miningco.com

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Newsgroups: rec.food.cooking
Subject: Irish Potato Candy
From: Sally Heartmade 
Date: 23 Sep 1997 07:29:36 GMT
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IRISH POTATO CANDY

1/2 CUP MASHED POTATO WITHOUT SKIN
1/2 TSP. VANILLA
1 POUND POWDERED SUGAR (MORE OR LESS

Put mashed potato into mixing bowl, add vanilla and some sugar, one cup 
at a time, mixing well. (I use a hand-mixer on the lowest speed.) Keep 
adding sugar until dough is firm and stiff (it will be sticky). Refrig 
for 20 mins to 30 mins. Then turn out onto a floured board or floured 
waxed paper. Roll dough flat, into a rectangle as thin as pie crust. 
Spread with peanut butter. (I put the peanut butter into the top of a 
double boiler and heat until peanut butter is soft and creamy.) Sprinkle 
coconut flakes on top of the peanut butter. Roll up like a jelly roll. 
Place the roll onto a waxed paper lined cookie sheet and refrig for 
about an hour. Then cut the roll into pinwheel slices 1/4 inch thick. 

*Instead of rolling the dough out you can make small balls or other 
shapes and roll them in ground cinnamon or dip in chocolate and then 
roll them in nuts or coconut. Chill.

In warm weather temps, store candy in a cookie tin in refrig. Otherwise, 
store in air tight container in cool, dry place. 

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Newsgroups: rec.food.cooking
Subject: RE: Irish Potato Candy
From: PK <[at]indiana.edu>
Date: Thu, 12 Mar 1998 04:13:55 -0800
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Irish Potato Candy

Mashed potatoes (boiled potatoes, mashed with no butter, milk or salt)
Confectioner's sugar
Coconut
Cinnamon

Mix a small amount of mashed potatoes (start with a 1/4 cup or less)
with
a large amount of confectioners's sugar. Mix together until you have a
consistency stiff enough to shape into potatoes, but not too stiff.  Add
coconut to taste, kneed until smooth.  Shape into little potatoes and
roll in cinnamon.

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Newsgroups: rec.food.cooking
Subject: More Irish Potato Candy Recipes
From: Sally Heartmade 
Date: 23 Sep 1997 07:31:34 GMT
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Mashed Potato Fudge

1/2 C unseasoned, well-mashed cooked potato (about 1 medium potato) 
3 C powdered sugar
1 C flaked or shredded coconut
1 tsp vanilla
2 squares semisweet chocolate

While the potato is hot, beat in the sugar and coconut, then the 
vanilla. Press into a lightly greased 8-inch square pan. Melt chocolate 
and pour over top. Chill and cut into squares. Keeps indefinitely in 
airtight container in refrigerator.

Makes 64 1-inch pieces.

Variations:

Tenessee Christmas Mints: Substitute a few drops of oil of peppermint 
for the vanilla. Tint fondant pink and flatten balls to approx 1/2-inch 
thickness

Candied Fruit Balls: Substitute rum, lemon or maple flavoring for the 
vanilla. Add 1/2 C finely chopped candied fruit such as cherries, 
pineapple, apricots or dates. Dried orange or lemon peel can also be 
used. Allow to dry at room temp for at least 24 hours. These keep well 
at room temp for 2 weeks if covered with plastic wrap. 

Filbert Squares: Add 3/4 C chopped unsalted filberts, lightly toasted, 
to recipe while kneading mixture. Roll out onto smooth surface in a 
square approx 1-inch thick. Cut into 3/4-inch squares. 

Chocolate-Dipped: Melt 1/4 cake paraffin wax with 6 oz chocolate chips 
and 2 squares unsweetened chocolate. Dip refrigerator-hardened balls or 
squares of candy in chocolate and place on wax paper to dry. If desired, 
press an almond into the top.

Peanut butter: Roll potato mixture on wax paper sprinkled with powdered 
sugar until very thin. Spread with creamy peanut butter and then roll 
into a long log. Roll in a little more powdered sugar and refrigerate. 
Slice to serve.

Easter Eggs: Shape the potato mixture into any size egg-shape. Place in 
freezer to harden. Line a cookie sheet with wax paper. Dip eggs into 
chocolate (see Chocolate-Dipped recipe above). Place on wax paper and 
refrigerate.

Coconut Peaks: Form mixture into peak-topped mounds, using about 1 Tbsp 
each. Set on wax paper and allow to dry for 30 minutes. Melt about 3 oz 
baking chocolate and dip the bottom of each peak into the chocolate. 
Chill in refrigerator to harden.

Maine Needham: Increase potato to 3/4 C, powdered sugar to 2 lbs, 
coconut to 1/2 lb, and vanilla to 2 tsp. Beat in 1 cube butter. Spread 
onto cookie sheet and freeze 1 hour to harden, then cut into pieces and 
dip in chocolate as above.

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Newsgroups: rec.food.cooking
Subject: Mashed Potato candy?
From: Nexis Robinson 
Date: 23 Nov 1998 04:32:30 GMT
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HI again :)

My mom used to make little chocolate dipped mint balls that were made from
(much to my surprise) mashed potatoes. This year so far she has been unable
to locate the recipe after moving. Does anyone have this recipe or one
similar? I'd love to be able to help her out. Thanks in advance as always :)

kimberly

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Newsgroups: rec.food.cooking
Subject: Re: Mashed Potato candy?
From: lpdavies[at]bc.seflin.org (Leslie Paul Davies)
Date: 23 Nov 1998 07:20:56 GMT
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In the recipe below, one could sub mint for the vanilla. 

[ Courtesy: Angie Amalfi ]
       
                  POTATO CANDY
Prepare chocolate

Choose a light or dark chocolate. Suggestions: Lindt, Nestl,
Toblar, Ghirardelli, either semi- sweet or milk (in bar or chips).
Melt 2/3 of your chocolate in a double boiler. After chocolate is
melted, add the other third portion of chocolate cut up finely and
mix together. This will temper the melted chocolate and reduce its
temperature to prevent spotting. If you use white chocolate and it
gets too thick, stir vigorously to soften; if still too thick, add
a little bit of vegetable oil to soften.
Filling
       
cook then mash 1 medium potato
                
2 T. melted butter
1/2 tsp. vanilla [ / mint ]
1 box powdered sugar
crushed peanuts (optional)
                
Mix potato, butter and vanilla. Add powdered sugar until mixture
can be formed into balls. If it comes out too flaky, add more
butter. It'll take a lot of powdered sugar. With butter on your
hands, roll the mixture into marble sized balls and let them
harden. Next, using two forks to hold the balls, dip them into the
melted chocolate, cover them with chocolate, then immediately roll
them into crushed peanuts--as few or as many as you wish (to
taste).

Let harden on waxed paper.

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Newsgroups: rec.food.cooking
Subject: Irish Candy Recipes
From: janic412[at]aol.com (JANIC412)
Date: 13 Mar 1999 18:04:51 GMT
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Here are a couple of candy recipes for St. Patrick's Day:

Irish Potato Candy

1 TBS. mashed potatoes
2  1/4 cups powdered sugar
1  12 ounce jar peanut butter

Place mashed potatoes in a mixer bowl. Add the powdered sugar 1 cup at a time,
beating well after each addition. Spread into greased 10x15 inch jelly-roll
pan. Spread peanut butter over top. Roll as for a jelly-roll. Cut into slices. 
Yield 16 servings.  Jan

Leprechaun Fudge

2 cups semi-sweet chocolate chips
1  14 ounce can sweetened condensed milk
2 tsp. vanilla extract
1 cup vanilla chips
1 TBS. peppermint extract
Green food coloring  (optional)

Melt chocolate chips with 1 cup condensed milk in a heavy saucepan. Stir in
vanilla. Pour half of the mixture into waxed paper lined 8x8 inch pan. Chill
for 10-15 minutes. Keep remaining chocolate mixture at room temperature. Melt
vanilla chips and the rest of the condensed milk in a saucepan. Stir in
peppermint extract and food coloring. Spread over chilled chocolate layer.
Spread reserved chocolate mixture over the peppermint layer. Chill for 2 hours
longer. Invert into cutting board, remove waxed paper. Cut into 1" squares.
Yield  64 servings     Jan

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Newsgroups: rec.food.cooking
Subject: The Irish Potato Candy Recipe...here it is!
From: owlsprng[at]gpo.iol.ie (Diane Duane)
Date: Wed, 17 Mar 1999 15:16:30 GMT
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Friends, 

I think this is what some of you have been looking for...

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Irish Potato Candy
 Categories: Irish2, Candy, Sweets
      Yield: 32 Servings
 
      2 lb Confectioners' ("10X")
           -sugar / icing sugar
    1/4 lb Butter (do NOT substitute
           -margarine, the texture
           -will be horrible)
      8 oz Cream cheese (NOT low-
           -fat or fat free)
    1/2 ts Salt
  1 1/2 ts Vanilla
      1 lb Shredded coconut (you can
           -use as little as 12-14
           -oz)
           Cinnamon to roll candies in
 
  Blend powdered sugar, salt, butter, and cream cheese until smooth.
  (using a dough-hook works nicely, also helps to melt the butter and
  warm the cream cheese slightly). Add vanilla and blend. Add coconut
  and stir in completely.
  
  Chill mixture (several hours in refrigerator, covered - this step is
  optional, but helps the 'ball making').
  
  Roll into balls - do NOT round perfectly (imperfections make the
  candy look more like potatoes). Roll in cinnamon **
  
  ** alternately, dip in dark chocolate to make 'easter eggs'.
  
  Chill the candies (they will 'weep' into the cinnamon if too warm).
  Serve cool or room temperature.
  
  Makes 4 lb.
  
  Recipe courtesy Joe Touch, touch@isi.edu: shared by Diane Duane
  (http://www.ibmpcug.co.uk/~owls/european_cuisines.html)
 
MMMMM

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Newsgroups: rec.food.cooking
Subject: potato candy
From: JILLums[at]webtv.net
Date: Fri, 10 Dec 1999 23:12:59 -0800 (PST)
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Someone gave me a recipe for potato candy , It sounded good but he
didn't have the whole recipe. could someone please tell me the whole
thing. thank you.

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Newsgroups: rec.food.cooking
Subject: Re: potato candy
From: cfhb[at]webtv.net
Date: Sat, 11 Dec 1999 00:31:45 -0800 (PST)
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JILLums wrote:
>Someone gave me a recipe for potato candy

Hi, try here http://www.toad.net/~sticker/nosurrender/PotatCandy.html


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