I read an interesting review HERE at Amazon.ca from someone who has tried many recipes in the book. Even though she felt it was a "a valuable collection of heirloom candy and confectionary recipes" she said the instructions were lacking because most women at the time were expected to know the basics and able to fill in the blanks themselves.
The first recipe that caught my eye was this one for potato candy. I have never heard of candy made from potatoes. I previously had success with a Velvet Mashed Potato Chocolate Cake, so I gave it a go.
The result? It was easy to make with the directions provided. It tastes sort of like a peanut butter cup made from potato paste instead of peanut butter. They are extremely sweet and I found them addictive so I gave the rest away as soon as possible. The next time I make them, I'll experiment with the coatings, decorations and maybe add a flavor extract to the potato center.
Pioneer Potato Candy
From Homemade Candy By the Editors of the Farm Journal, Doubleday & Company, Inc.,
Garden City, NY 1970
- 1 cup warm mashed potatoes
- 1/2 teaspoon salt
- 2 teaspoons vanilla
- 7 cups unsifted powdered sugar
- 1 pound chocolate
- 2/3 cup chopped or ground salted peanuts
*I halved the amounts from these and ended up with 24 pieces.
- Fill up sifter or sieve with 2 cups of the powdered sugar.
- In a bowl combine the potatoes, salt and vanilla.
- Sift in the about half the sugar in the sifter (1 cup) and stir to combine. Don't panic when it turns to liquid.**
- Keep sifting the sugar in one cup at time and stirring until the mixture thickens to a sugar cookie dough consistency.
- Mold into a ball, cover the bowl with a damp cloth and chill until firm.
- Remove from fridge and form into little balls, return to fridge.
- Melt the chocolate in the microwave or in a double boiler.
- Remove potato balls from fridge and using a fondue fork or similar dip the potato balls into the chocolate. Sprinkle with or roll them in the chopped peanuts then put them on a wire rack over a sheet of parchment paper to drip dry.
- After they were all finished and semi dry I transferred them to a plate and chilled them once again before serving.
**They state in the book that the amount of sugar you will need depends on how much liquid is in the potatoes (ruled by climate and season). You might need more or less until you achieve the dough like consistency.