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Irish
Potatoes
| 1½ c sugar
1 T butter ½ c evaporated milk 1/8 t cream of tartar ¼ t salt 1 t vanilla extract 2 T ground cinnamon 2 T chopped walnuts cocoa powder (optional) Combine the sugar, butter, evaporated milk,
cream of tartar and salt in a saucepan over medium heat. Mix well and bring
to a boil. Cook until the mixture reaches a soft ball stage, 234º
F. on a candy thermometer, about 8 to 10 minutes. Remove the mixture from
the heat and cool to room temperature. Add the vanilla and beat until creamy
and stiff. Roll the mixture into potato shapes, about 1½ inches
long. Roll each “potato” in cinnamon to coat, then press in a few pieces
of walnut to look like eyes. Place on a plate or platter and dust with
cocoa to look like dirt.
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