| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Irish |
Candy, Potatoes |
24 |
Servings |
INGREDIENTS
|
|
-patdwigans |
| 1 1/2 |
c |
Sugar |
| 1/2 |
c |
Evaporated milk |
| 1 |
tb |
Butter |
| 1/8 |
ts |
Cream of tartar |
| 1/4 |
ts |
Salt |
| 1 |
ts |
Vanilla extract |
| 1/2 |
c |
Flaked coconut (up To 3/4) |
| 2 |
ts |
Ground cinnamon |
| 2 |
ts |
Cocoa |
|
|
Blanched almond bits or pine |
INSTRUCTIONS
Combine sugar, milk, butter, cream of tartar and salt in saucepan. Heat to
boiling, stirring occasionally. cover pan. Cook syrup to 234 degrees or
until a few drops form a soft ball when tested in cold water. Uncover
occasionally during cooking, and stir gently to prevent scorching. Remove
from heat. Let syrup stand undisturbed until lukewarm. Add vanilla. Beat
syrup until creamy. Add coconut and blend. Shape candy into small pieces to
resemble potatoes. Blend cinnamon and cocoa. roll candy in cinnamon mixture
and coat well. Insert bits of blanched almonds or pine nuts to resemble
eyes of potatoes, if desired. Makes about 2 dozen. source: a friends mother
Posted to MC-Recipe Digest V1 #798 by Laura Bettingen <labette@sprynet.com>
on Sep 23, 1997
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