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Title: Potato Fruit Candy
Categories: Candy
Yield: 48 Pieces
| AMERICAN MEASUREMENTS | ||
| 1 | md | Baking potato |
| 1/2 | c | Dates |
| 1/4 | c | Dried figs |
| 1/3 | c | Golden raisins |
| 2 | tb | Dark raisins |
| 1/2 | ts | Vanilla |
| 1/2 | ts | Maple flavoring or |
| Almond extract | ||
| 5 2/3 | c | Powdered sugar; sifted (1-1/4 lbs+1/2 cup to coat |
| 1/2 | c | Ground nuts for rolling |
Jane Clair Edmunds and Myrtle Hartley vary their potato candy depending on whatever ingredients are at hand. They used these proportions in a batch of potato candy they made for Christmas in 1991.
Bake or microwave the potato until a fork pierces it easily. While it's cooking, grind the dates, figs and raisins in a food mill or chop finely in a food processor. While the potato is still warm, scoop out the contents. Mash well. Mix in vanilla, maple flavoring or almond extract and 5-2/3 cups powdered sugar until you have a stiff, workable dough. Add the fruit and mix well.
Refrigerate for an hour or so. Then shape into rolls 1-inch to 1-1/2 inches in diameter. Roll in 1/2 cup powdered sugar or ground nuts. Roll up in plastic wrap and refrigerate. Let set a day or two, then slice into desired size pieces. Store in refrigerator; bring to room temperature to serve. Keep pieces covered or they will dry out quickly.
Instead of long rolls, the candy may be shaped into bonbon pieces or used to stuff dried fruits.
Makes about 48 pieces
Source: Jane Clair Edmunds and Myrtle Hartley; as published in the Oregonian FoodDay; typos by Dorothy Flatman 1997 From: Dorothy Flatman Date: 17 Nov 97
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