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Category: Candy
Prep Time: Cook Time: Total Time:
Ingredients:
1 medium baking potato
1/2 cup dates
1/4 cup dried figs
1/2 cup golden raisins
2 tablespoons dark raisins
1/2 teaspoon pure vanilla extract
1/2 teaspoon maple flavoring or almond extract
5 2/3 cups (1 1/4 pounds) powdered (confectioners) sugar, sifted
1/2 cup powdered sugar (for coating candy)
1/2 cup ground nuts (for coating)
Preparation:
Bake or microwave the potato until a fork pierces it easily. You can also use instant mashed potatoes to make this candy.
While the potato is cooking, grind the dates, figs, and raisins in a food mill or chop finely in a food processor.
While the potato are still warm, scoop out the contents and mash well. Mix in vanilla, maple or almond extract, and powdered sugar until you have a stiff, workable dough. Add the fruit mixture 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 and 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 candy pieces covered as they will dry out quickly.
Variation Ideas: Instead of long rolls, the candy may be shaped into bonbon pieces or used to stuff dried fruits.
source Portland Oregonian
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Mashed Potato Candy #2
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Category: Candy
Prep Time: Cook Time: Total Time:
Ingredients:
1 medium baking potato
1/2 cup dates
1/4 cup dried figs
1/2 cup golden raisins
2 tablespoons dark raisins
1/2 teaspoon pure vanilla extract
1/2 teaspoon maple flavoring or almond extract
5 2/3 cups (1 1/4 pounds) powdered (confectioners) sugar, sifted
1/2 cup powdered sugar (for coating candy)
1/2 cup ground nuts (for coating)
Preparation:
Bake or microwave the potato until a fork pierces it easily. You can also use instant mashed potatoes to make this candy.
While the potato is cooking, grind the dates, figs, and raisins in a food mill or chop finely in a food processor.
While the potato are still warm, scoop out the contents and mash well. Mix in vanilla, maple or almond extract, and powdered sugar until you have a stiff, workable dough. Add the fruit mixture 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 and 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 candy pieces covered as they will dry out quickly.
Variation Ideas: Instead of long rolls, the candy may be shaped into bonbon pieces or used to stuff dried fruits.
source Portland Oregonian
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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