Though not Irish as many believe, potato candy is sold most often around St. Patrick's day. There is no evidence that the history of Potato candy started in Ireland, however there is some evidence that it may have started in Europe as a peasant candy. Potatoes were readily available until the potato famine, when disease took out the entire crop and left the ground impossible to plant to replenish the losses. That same disease could take out crops even today without precautions in place.
The candy today is rarely made with potatoes, it's often made with corn syrup, cream cheese and vanilla and coconut to a divinity type texture. The first real evidence of Potato Candy in this country was documented by a candy manufacturer on the East Coast, in Philadelphia, which may explain the cream cheese. Reports indicate that they ship and sell 80,000 pounds of the confection annually. What gives it the name is the shape of the sweet confection, resembling little Irish potatoes. It seems the confection was most prominent during the Great Depression and the Dust Bowl, when potatoes were readily available and definitely a staple item in most households. Confectioner's or Powdered Sugar was available in limited quantity, but was cheaper and more available than granulated sugar, so the potato candy became a rare, but sweet treat in depressed households.
My Potato candy is very basic, with two simple ingredients. Potatoes and Powdered Sugar. You can add other things to the confection, such as nuts, shredded coconut or even dried fruits if desired. Shape them into little potatoes; cut like fudge or rolled out, like a jelly roll filled with peanut butter or your favorite spread. The confection can be colored with food coloring and flavored with your favorite extract to suit the season or holiday. With this basic recipe, it's easy and flexible to create your very own potato candy and it's a great project to do with the kidlets since it is like working with clay when it reaches the workable stage. (NOTE: It is messy so prepare your surface and work area, and supervise, because it will be everywhere).
The only cooking involved is either boiling, baking or microwaving the potato. Initially the mixture will be a very thin batter, but as you add more confectioner's sugar it will become like a play dough or clay consistency, making it easy to mold into shapes desired.
INGREDIENTS
1 Irish potato (washed, cooked with jacket on to tender)
Confectioner's Sugar (This can be anywhere from 2 cups to 2 pounds--Sifted-have plenty on hand)
1/2 Cup Milk or Dutch Chocolate Cocoa Powder (optional)
OR
Cinnamon Sugar (optional)
Round toothpick
DIRECTIONS
Prepare the potato. Drain if boiled; Allow to cool and remove the peel. In a large bowl, mash the potato with a fork. A large bowl is important to contain the dough as it thickens and grows. Add the powdered sugar a cup at a time and work with hands to knead the batter. Continue to add the powdered sugar until a play dough/clay consistency. You want this to be fairly stiff dough, so continue to add the powdered sugar as needed.
Pinch off a little of the dough. If it feels too soft, roll in powdered sugar and work that into each piece. Roll the dough into potato shaped pieces or desired shape. If using Cocoa Powder, pour onto a work surface and roll each piece in the powder. With a blunt round toothpick, make little indentations to represent potato *eyes*. Place on a parchment paper lined baking sheet, covered with plastic wrap and refrigerate for a couple of hours. It is ready to eat with or without refrigeration.
Keep in airtight containers to prevent drying out. These make a great sweet treat and gift item for your favorite Irishman.
NOTE: While working with the dough, keep it covered with plastic wrap, it will dry out. You can start the batter with a mixer or immersion blender to get it smooth, but will need to work with your hands to knead the dough as it gets thicker.
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