I got this recipe a few years ago from a Food Network Magazine. According to a short paragraph with the recipe the candies originated in Maine and are still popular there. The secret ingredient in these little candies is mashed potatoes. They are yummy!
1 lb confectioners' sugar
1/2 cup smooth, plain mashed potatoes
2 tbsp unsalted butter
2 tsp vanilla extract
1/4 tsp salt
1 bag (14-oz) sweetened shredded coconut
2 lbs good-quality semisweet or bittersweet chocolate, chopped
3 tbsp vegetable shortening
Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well.
Place the bowl over a saucepan of barely simmering water. Starting at the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes.
Roll tablespoons of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should get about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup.
One at a time, place each candy square on a fork and kip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature for about 1 hour.
1/2 cup smooth, plain mashed potatoes
2 tbsp unsalted butter
2 tsp vanilla extract
1/4 tsp salt
1 bag (14-oz) sweetened shredded coconut
2 lbs good-quality semisweet or bittersweet chocolate, chopped
3 tbsp vegetable shortening
Put the confectioners' sugar in a large heatproof bowl; make a deep well in the middle. Add the mashed potatoes, butter, vanilla and salt to the well.
Place the bowl over a saucepan of barely simmering water. Starting at the center of the well, stir the ingredients, gradually incorporating the sugar, until the sugar dissolves and the mixture forms a smooth paste, about 5 minutes. Remove the bowl from the heat and stir in the coconut. Transfer to the freezer and chill until firm, about 20 minutes.
Roll tablespoons of the potato mixture into balls, then flatten each ball into a small square using your fingers (you should get about 40 squares). Put the squares on a large plate or baking sheet, cover with plastic wrap and freeze until firm, about 20 minutes.
Line a baking sheet with foil, shiny-side up. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until the chocolate melts. Add the shortening and stir vigorously until glossy, about 2 minutes. Transfer half of the chocolate to a glass liquid measuring cup.
One at a time, place each candy square on a fork and kip in the melted chocolate to coat; let the excess drip back into the cup. Transfer to the prepared baking sheet. Repeat with the remaining squares, refilling the cup with melted chocolate as needed. Let the candies harden at room temperature for about 1 hour.
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