It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Dave's Irish Potato Candy
- add review
- #37040
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 1/2 cup white sugar
1 tablespoon butter
1/2 cup evaporated milk
1/8 teaspoon cream of tartar
1/4 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons ground cinnamon
directions
In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. Mix well and bring to a boil. Cook to the soft ball stage at 234 degrees F. A few drops will form a soft ball when dropped into cold water.
Remove from heat and cool to room temperature. Add vanilla and beat until creamy and stiff. Roll into balls and shape like little potatoes.
Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. You can also dust with cocoa to simulate dirt.
added by
internationalrecipes
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
see more irish recipes
reviews & comments
March 18, 2013
I am originally from Philly, and this recipe is the closest thing I've found to what I remember there. Only problem-- I don't use a candy thermometer, and sometimes it never gets to the "creamy and stiff" phase. Am I not heating enough? Still tastes great, just not pretty enough to give away! Any help is appreciated.