JANICK@bnr.ca (J.) (03/12/91)
Norway!?!?!?! Potato candy in Norway ?!?!?!?! I've always thought they
were a French Canadian "ethnic" dish!! So much for my roots!!
Ingredients:
Cold left-over mashed potatoes, about the size of a large egg
1 Kg of icing sugar
1 jar of peanut butter
Preparation:
Slowly incorporate the icing sugar in the mashed potatoes by mixing
by hand. Keep incorporating sugar until you get a stiff dough.
Note: the mixture will go through a very liquid stage before
becoming thicker.
Using a rolling pin, roll the dough to about 5mm thickness on a
sheet of waxed paper. Use icing sugar to powder the surface and the
rolling pin to prevent the dough from sticking.
Spread the peanut butter on the dough then roll into a cigar about
2-3cm in diameter. Slice every 1cm and let cool.
Serve and have your guest try to guess what these things are made
of. When properly made, they look quite nice: a brown swirl in a
white cream.
Janick Bergeron janick@bnr.cagolding@neon.Stanford.EDU (Andy Golding) (03/13/91)
Steinar.Haug@elab-runit.sintef.no (Steinar Haug) writes: >i used to help my grandmother make wonderful candy out of primarily >mashed potatoes, peanut butter, and sugar. the mashed potatoes were >mixed with the sugar and rolled out, then the peanut butter was mixed >with sugar and put on top, then the whole thing was rolled like a jelly >roll, sliced, and put in the fridge for a while until it set. Funny you should mention this. A recipe for potato candy appeared in the newspaper here fairly recently. Just last week I was making mashed potatoes anyway, so I thought I'd give it the old try. I have to say, though, I was not impressed. It came out like dried fruit in a sweet, bland potato matrix -- probably because that's what it was. Maybe you could comment on ways to improve it (e.g., you mention peanut butter). Andy POTATO CANDY 1 cup mashed potatoes 1 cup pulverized sugar, approximately (? I used powdered sugar) 2 cups chopped mixed dried tropical fruit 1 cup nut meats, chopped 1 Tbsp vanilla 1/2 tsp almond extract In a large bowl, gradually mix sugar into potatoes. When mixture begins to thicken, add pineapple, cherries, nuts, vanilla and almond extracts. Knead in as much additional sugar as mixture will absorb. (Perhaps this is where I went wrong, I stopped at 1 1/2 cups to avoid a cloying result.) Pat into a buttered cake tin and let stand in a cool place for 24 hours. Then turn out and cut into slices. Makes about 2 pounds.
burnett@dtoa3.dt.navy.mil (Burnett) (03/14/91)
All you do for DELICIOUS potato candy is this Boil a medium sized potato until done. I leave the skin on and peel it after it's cooked... as if I was making potato salad. Mash the cooked potato. Then add powdered sugar until a dough forms. I think it's better to wait until the potato is cooled because if you don't, the sugar melts and you seem to have to add alot more sugar than if the potato were cooled. Roll the dough out to whatever thickness you like... I usually roll it to about 1/4 inch or maybe a little thicker. Spread peanut butter (crunchy or smooth) onto the rolled out dough. Roll the candy up and wrap it in wax paper or plastic wrap. Put it in the refrigerator to harden it up alittle. Slice and eat. Yummm. CB