Candy

Potato Candy Recipe

This tastes much better than it sounds

Ingredients:
1 medium Idaho potato
1/2 cup margarine
2 pound bag confectioners sugar
cinnamon for rolling dough balls in
pinch of salt

Directions:

Peel potato, cover whole potato with water in medium saucepan, add pinch of salt and boil until done. Do not overcook the potato or you will have to start over with another one. Remove potato from pan and place in large bowl. Mash the potato with a fork, (Do not whip with electric mixer until it’sliquid), add stick of butter and mash together, then add all the confectioners sugar and mash/stir until all combined. You’ll reach a point where your fingers do better at the mixing than anything else.
Knead this “dough” until all the sugar is incorporated there may be small lumps of potato still visible.

Now form the “dough” into the shape you want. We always make “logs” about an inch and a half long OR you can make small balls. Then you roll the shapes in a small bowl of cinnamon and make sure they’re covered completely.

Storage: Potato candy hardens quickly so it must be stored immediately in jars with tight fitting lids. We always make this at Christmas time. Will do best if you actually wrap each piece of candy in a bit of plastic wrap and then put them in large jars topped with more plastic wrap before putting the lid on.

If you’re making it to give as a gift in a box with cookies and such at Holiday time, it’s a must to wrap in plastic wrap. Otherwise this candy gets hard and you don’t want that. It’s really best eaten the same day it’s made.

This recipe for Potato Candy makes 18 pieces of candy

By: Barb Gary

Christmas Peppermint Bark

With these semisweet chocolate overtop that give it a two tone zebra color treats you are sure to want these in your stockings or gift baskets. They are sure to please kids of all ages.

Ingredients:

10 regular size candy canes
2 pounds (1 kg) white chocolate

Cooking Instructions:

Take wax paper or parchment paper and line your cookie sheet with this.

Let your kid(s) help you unwrap the candy canes then place them in a zip lock bag and then take a hammer or rolling pin and crush the candy canes into chunks of less than 1/4 of an inch then set aside.

Christmas Peppermint Bark

To melt your white chocolate place in a boiler or a sauce pan and set over hot water make sure it is not boiling water and be careful not to scorch your chocolate as you may know that white chocolate can scorch very easily keep stirring till smooth.

Now you and your kid(s) can stir in all of the crushed candy cane except for about 1/4 cup into the chocolate mix and then pour onto the cookie sheet in a even layer then let your kid(s) use the 1/4 cup of left over candy canes and sprinkle on the top then you place it in the Refrigerate for at least 20 minutes or until it is set.

Remove the peppermint bark from the wax or parchment paper and then break it into chunks by hand then place in an air tight container.

If you would like to make your treat a two toned color then before it goes in the refrigerator take some melted semisweet chocolate and drizzle it over the mix and it will have that Zebra look.

Servings: About 2 lbs. (1 kg)

By Tasha Slone, Copyright 2009 ChristmasChimney.com

Chocolate Butter Pecan Turtle Bars

Ingredients needed to make Chocolate Butter Pecan Turtle Bars:

Crust
2 cups all purpose flour
1 cup packed brown sugar
1/2 cup softened butter

1/4 tsp salt
1 cup chopped pecans

Topping:

1/2 cup butter
3/4 cup packed brown sugar

1/2 cup bittersweet chocolate chips
1/2 cup white chocolate chips Read more…