Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (99 page)

Yield:

About 12 nests

Storage:

Store in an airtight container for up to 2 weeks.

General Description:

Irish potato candies do not contain any potatoes, but they do mimic their appearance
. A mixture of butter, cream cheese, and coconut is formed into balls and then rolled in cinnamon to look like miniature potatoes. They are made in great quantities for St. Patrick’s Day in Philadelphia, where they were invented.

History:

Irish potato candy is not from Ireland. Cream cheese and coconut weren’t common foods in Ireland until the 1900s. It is likely that Philadelphia’s large Irish immigrant population invented Irish potato candy.

Serving Suggestions:

This is an easy, fun candy to make with kids on St. Patrick’s Day. Substitute cocoa powder for the cinnamon to make chocolate spuds.

Candy-Making Notes:

The butter and cream cheese need to be about the same temperature in order to combine well.

Recipe:

1.
In a stand mixer with the paddle attachment, cream the butter and cream cheese on medium speed.

2.
Add the vanilla and beat to combine.

3.
Add the confectioners’ sugar and beat on low speed until fully incorporated.

4.
Add the coconut and beat until fully incorporated.

5.
Form the dough into rough ovals. Roll them in cinnamon and refrigerate until firm before serving.

Yield:

About 50 candies

Storage:

Refrigerate in an airtight container for up to 2 weeks.

General Description:

This sweet and salty version of caramel corn is a perennial carnival favorite
. The corn is popped with a bit of sugar, which caramelizes slightly to give the popcorn a light, sweet glaze.

History:

Kettle corn can be traced back to colonial times. It was first made by German settlers in Pennsylvania in the 1700s. They popped corn kernels in large iron kettles and added a little sugar or honey to the popping corn to sweeten the treat. Kettle corn faded from popularity in the 1900s when it was eclipsed by
caramel corn
, but recently it has made a comeback at carnivals and fairs.

Serving Suggestions:

Kettle corn is an ideal treat to make for children’s parties or summer barbecues. You can add more sugar to your taste, or a pinch of cinnamon or chili powder for a spicy variation.

Candy-Making Notes:

Use an oil with a high smoking point, such as canola, corn, or peanut. When the oil is hot enough, drop in a few kernels to see if they pop. If they do, pour in the rest of the kernels to cover the bottom of the pot in an even layer. Shake the pot as the kernels pop to prevent burning.

Recipe: