Irish potato candy

[Kaaren Linton <kaarenlinton@USWEST.NET>]

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Sorry to send this to the whole group, but switched internet carriers
and accounts between reading mail and answering and lost address of
person wanting this.

The following recipe was found in Farm Journal's Candy Cookbook:

1 lb. confectioners sugar
3 tblsp. instant mashed potato granuels
6 tblsp. boiling water
1/4 tsp salat
3 tblsp nonfat dry milk powder
1 tblsp. butter
1 1/2 tsp. almond extract
1 (4 oz.) can shredded coconut

Sift confectioners sugar into 2 qt. bowl and set aside.
Prepare mashed potatoes according to package directions, using water,
salt, and dry milk powder.  Add butter and almond extract.  Make a well
in confectioners sugar; add warm potato mixture.  Gradually work sugar
in; mixture will liquefy at first, then thicken.  Continue working in
sugar and beating until mixture is thick enough to hold its shape,
adding a little more sugar, 1 tablespoon at a time, if necessary.  Mix
in coconut.  Drop by spoonfuls onto waxed paper.  Makes about 3 dozen
pieces, or 1 1/2 lbs.
NOTE:  Candy may be made into balls in palm of hand, then rolled at once

in toasted coconut.  Or cool the candy balls until set, then cover with
chocolate confection coating or dipping chocolate.

Kaaren Linton, Librarian
Glendale Middle School
Salt Lake City, UT



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Message-ID: <34FE4CDD.F4303685@uswest.net>
Date: Wed, 04 Mar 1998 23:57:33 -0700
From: Kaaren Linton <kaarenlinton@uswest.net>
X-Mailer: Mozilla 4.04 [en] (Win95; U)
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To: ln_net@listserv.syr.edu
Subject: Irish potato candy
Content-Type: text/plain; charset=us-ascii
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Sorry to send this to the whole group, but switched internet carriers
and accounts between reading mail and answering and lost address of
person wanting this.

The following recipe was found in Farm Journal's Candy Cookbook:

1 lb. confectioners sugar
3 tblsp. instant mashed potato granuels
6 tblsp. boiling water
1/4 tsp salat
3 tblsp nonfat dry milk powder
1 tblsp. butter
1 1/2 tsp. almond extract
1 (4 oz.) can shredded coconut

Sift confectioners sugar into 2 qt. bowl and set aside.
Prepare mashed potatoes according to package directions, using water,
salt, and dry milk powder.  Add butter and almond extract.  Make a well
in confectioners sugar; add warm potato mixture.  Gradually work sugar
in; mixture will liquefy at first, then thicken.  Continue working in
sugar and beating until mixture is thick enough to hold its shape,
adding a little more sugar, 1 tablespoon at a time, if necessary.  Mix
in coconut.  Drop by spoonfuls onto waxed paper.  Makes about 3 dozen
pieces, or 1 1/2 lbs.
NOTE:  Candy may be made into balls in palm of hand, then rolled at once
in toasted coconut.  Or cool the candy balls until set, then cover with
chocolate confection coating or dipping chocolate.

Kaaren Linton, Librarian
Glendale Middle School
Salt Lake City, UT


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