Title: Irish Potato Candy (Without Potatoes)
Categories: Candy
Yield: 24 Servings
| 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 | | To 3/4 cup flaked coconut; |
| 2 | ts | Ground cinnamon |
| 2 | ts | Cocoa |
| | | Blanched almond bits or pine |
Recipe by: Jacqueline Bernhart/Pittsburgh P.G.
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.