Potato Candy Collection



Cinnamon Potato Candy

Irish Potato Candy

Irish Sweet Potato Candy

Irish Potato Candy

Potato Candy Easter Eggs

Potato Candy or Coconut Delight





Cinnamon Potato Candy



3 cup sugar

2 Tbsp. butter

1 cup evaporated milk

1/4 tsp. cream of tartar

2 tsp. vanilla

1/2 tsp. salt

1 Tbsp. cinnamon

2 Tbsp. cocoa



Mix first 6 ingredients and bring to boil. Stir constantly. Boil to 234

degrees or to soft ball stage. Remove from heat and cool to room

temperature. Add vanilla and salt and beat until creamy and stiff. Knead

thoroughly to remove any lumps. Shape into small potato-shaped pieces,

about the size of the first joint of the thumb, copying the indentations of

a potato. Just before serving, roll each in a mix of the cinnamon and

cocoa. If rolled in this mixture too early, the moisture of the candy will

darken the cocoa and cinnamon and destroy the potato color (this does not

hurt the flavor). Stick a small broken nut meat in 1 of the indentations to

imitate a sprout. This candy will remind you of "Opera Creams" but much more

delicious.







Irish Potato Candy



4 oz. cream cheese

2 Tbsp. butter

1 lb. confectioner's sugar

1/2 cup coconut, optional

Cinnamon & sugar mix



Mix cream cheese and butter until creamy. Add coconut and confectioner's

sugar. Knead until well blended. Roll dough into balls. Roll balls in the

cinnamon- sugar mix. Serves 6.





Irish Sweet Potato Candy



1 lb. (box) confectioners' sugar

1/4 lb. margarine, softened

1 tsp. vanilla

1 tsp. milk

1/2 to 1 cup grated coconut

Cinnamon



Sift sugar, mix well with margarine, milk and vanilla. Knead until smooth

with your hands. Add coconut and more milk as needed. Shape into pieces

about 3 inches long to look like little sweet potatoes. Roll in cinnamon.

Refrigerate.







Irish Potato Candy



1 sm. size Irish potato

Dash of salt

1 lb box powdered sugar

1 cup pecans, chopped

1 sm. jar peanut butter



Boil potato with peeling on until done. Peel and mash potato. Add dash of

salt and powdered sugar a little at a time until it forms a dough. Roll out

like pie crust until about 1/2 inch thick. Spread peanut butter on top of

dough. Sprinkle chopped pecans over peanut butter. Roll up dough and chill

in freezer for a few minutes until firm. Remove from freezer, slice and

serve.







Potato Candy Easter Eggs



1 cup mashed potatoes

2 boxes powdered sugar

1/2 cup chopped nuts

1/2 jar maraschino cherries, well drained



Mix sugar in potatoes. Add nuts and cherries, when it gets stiff form

into eggs. Mix 1 pound chocolate bits with a few drops of water. Melt, pour

over eggs.









Potato Candy or Coconut Delight



1 med. size potato, cooked & mashed

2 tsp. butter

1/4 lb. coconut

1 tsp. vanilla

1 lb. powdered sugar



Cook potatoes and mash. Add butter, coconut and vanilla. Stir in powdered

sugar. Beat until creamy. Pour in pan to cool. Then melt 2 squares of

bitter chocolate, melted. Pour on top and put in a cool place for two

hours, then cut in squares.



Hope one of these will help you.

Anita



http://www.RecipeUSA.org



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