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Trail Chef: Irish Potato Candy
Lads and lasses, stuff your gobs with these tasty treats.
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Tags:
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- Recipes |
OK, these sweets didn't actually originate in Ireland, but in Philadelphia more than 100 years ago. And yes, technically the candies contain precisely zero potatoes. But they look like potatoes, and taste delicious, and really, that's what matters. So in celebration of St. Patrick's day, whip these up for dessert for your next camping trip.
Note: Although it's possible to make these in camp, you need to do some mighty beating of the cream cheese and butter. And the night would need to be cool enough that you could chill the mix for an hour or two.
Ingredients
1/4 cup butter, softened
1/2 of an 8-ounce package of cream cheese
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 1/2 cups flaked coconut
1 tablespoon ground cinnamon
At home (or in camp)
In a medium bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and confectioners' sugar, and beat until smooth again. Mix in the coconut. Roll pinch-size amounts into potato shapes (about the size of a large marble), and then roll each one in the cinnamon. Place on parchment paper or a cookie sheet, and then let it chill for about two hours in the refrigerator (or in a cool spot in camp).
In a medium bowl, beat the butter and cream cheese together until smooth and creamy. Add the vanilla and confectioners' sugar, and beat until smooth again. Mix in the coconut. Roll pinch-size amounts into potato shapes (about the size of a large marble), and then roll each one in the cinnamon. Place on parchment paper or a cookie sheet, and then let it chill for about two hours in the refrigerator (or in a cool spot in camp).
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READERS COMMENTS
Patrick's recipe sounds good. I would be concerned about the cream cheese in the other one spoiling on a hot day. Last thing you'd need!
I've never seen your version of Irish Potato Candy before. Athough it does look good and I will most likely try it, here it what I always called Irish Potato Candy.
2 (1 lb. each) boxes powdered sugar
1/2 c. hot mashed potatoes, drained
1 sm. jar crunchy peanut butter
Mix sifted sugar into potatoes a little at a time by hand. (Don't panic when potatoes liquify as the first sugar is added. This is what it's supposed to do. Just keep adding sugar until it is pastry consistency.) Sprinkle wax paper with additional powdered sugar. Take baseball-sized ball of mixture and roll out like pastry. Spread with peanut butter and roll like a jelly roll. Wrap rolls in plastic wrap; chill and slice.
Makes 2 rolls.
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