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Subject: potato candy question
Newsgroups: rec.food.cooking

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From: nbhansen[at]midway.uchicago.edu (Nicole B. Hansen)
Date: Sun, 25 Jan 1998 19:45:11 GMT
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Has anyone ever made potato candy?  How firm or soft is it?  And would it
be OK after about 30 hours unrefrigerated?  I've never made it before.  I
have lots of potatoes to use up in the next two days and I thought this
might be a way to use some of them, but I won't bother if the candy will
not be easily transportable and stand up to being unrefrigerated (although
it may be in temperatures that are not very warm anyway).

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From: Elizabeth Falkner 
Date: Sun, 25 Jan 1998 15:27:14 -0500
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Potato candy?  Wellllllllll....

MMMMM----- Recipe via Meal-Master (tm) v8.02
 
      Title: Irish Potato Candy
 Categories: Cyberealm, Candies, Christmas, Mom's best
      Yield: 16 servings
 
      1 tb Mashed potatoes                     1    12 oz jar peanut
butter
  2 1/4 c  Confectioners' sugar           
 
  Placed mashed potatoes in a mixer bowl. Add confectioners' sugar one
  cup at a time, beating well after each addition. Spread into greased
  10 x 15 inch pan. Spread peanut butter over top. Roll as for a jelly
  roll. Cut into slices.
  
  Source: Homemade for the Holidays Cookbook, 1992


similar:


 MASHED  POTATO  CANDY

 1/4 cup mashed potatoes (1 sm. potato)
 2 tbsp milk
 1 tsp vanilla
 Dash salt
 1 lb box powdered sugar
 Peanut butter

Mix together all ingredients, except peanut butter.  Add sugar until 
dough consistency. Roll out onto powdered sugar dusted bread board or 
waxed paper. Spread peanut butter all over.  Roll it up like a jelly roll
loaf. 


and there's:


MASHED POTATO FUDGE
from: Potpourri of Cooking

1/2 Cup cooked,potatoes, mashed
2 tablespoons soft butter or margarine
1 pound confectioners'sugar
3 squares cooking chocolate, softened and melted
1 teaspoon vanilla
dash of salt

   Put mashed potaotes into a mixing bowl. Add  soft butter and mix. Add
confectioners' sugar, mix well. Add vanilla to melted chocolate, then add
with salt to the mashed potato mix. Chill. Coconut may be added. Cut into
bars or squares.
Place in refrigerator to chill. Slice 1/4-inch thick.


and close is:

Potato Candy 

Recipe By : "Homemade Happiness" St.Anne's Parish, Caribou, Maine 

     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 (sweet or semisweet) 

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. 

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From: nbhansen[at]midway.uchicago.edu (Nicole B. Hansen)
Date: Sun, 25 Jan 1998 20:56:22 GMT
--------
Thanks for the recipes, but I need an answer to my questions before I
bother to make any.  I'm not taking them halfway around the world and
opening my bag just to find a bunch of rotten smushed potato candy.  Have
you actually tried any of these recipes and can tell me how they would
hold up?

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From: Tanith
Date: Mon, 26 Jan 1998 06:12:56 GMT
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There are a number of possible ways to make potato candy.  One of them 
involves a process that I'm not sure you can easily duplicate at home, 
extracting the starches and sugars and creating a syrup which can be 
reduced into a semi-hard candy.  This product lasts a very long time 
unrefrigerated, but will eventually crystallize and bloom, especially in 
a humid climate.

Another is a Mexican technique that involves boiling sweet potatoes, 
squash, cactus or other starchy/sweet biomass in sugar syrup until 
thoroughly candied, then allowing to dry.  This product lasts roughly 
forever. 

The recipes earlier on this thread for mashed potato candy would not 
stand up very long unrefrigerated, as the sugar will not adequately 
penetrate the starchy matter with the cooking process given.  It would be 
likely to sour and ferment if not kept refrigerated.

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From: tamale[at]primenet.com (Teresa in Los Angeles)
Date: 26 Jan 1998 21:38:01 -0700
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Well, I'm going to date myself.  I'm 48 years old and my great-grandmother
used to make potato candy.  When I inquired about it a couple of years ago
in this newsgroup I was appalled that people actually put peanut butter
and the like in it.  I have fond memories of the candy.

My great-grandmother, Lula Harper, made it very simply.  Colored in light
pastels .... sometimes stuffed with a walnut, an almond...the filling
sometimes peeking out.  The candy can be very lovely (keep in mind I
haven't tasted it in 40 years .

Perhaps some of the trick is allowing children to help make and eat the candy.


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