Potato Candy and Divinity Fudge – A Retro Recipe Re-Run - Mid-Century Menu (2024)

Hey there, everyone! I am busy working on my Christmas cookie list, so I thought I would dip into the archives for some Christmas candy. This post originally ran in December of 2009 and the fact that the Potato Candy ended up tasting really good was a huge bonus. I have made it a few time since this post just because Tom likes it! Enjoy!

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Happy Wednesday, everyone! Well, the countdown to Christmas is in full swing and everything around here is about as chaotic as it can get. I like getting ready for Christmas, which is really good news because otherwise I might go completely insane. Did I mention that I bought 9 lbs of butter the other day for my Christmas cookie craziness? Yep. 9 lbs.

Anyway, this week for my Mid-Century Menu Holiday Marathon, I decided to do two different kinds of candy. And, in true MC Menu fashion, one is a little wacky. The other is just something I have always wanted to try.

The first is Divinity Fudge, which a lot of you out there have probably made before, but I never have. I always page through cookbooks, see the plates and platters of candy and think, “That would be fun to try.” And now I have an excuse to try it!

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This recipe comes from the book pictured above, the American Woman’s Cookbook. You may remember this book from the noodle ring post, which was a lot of fun. (Cookie Alert – the noodle ring post also has a great recipe for Almond Cookies, a nice addition to the christmas cookie list!) There is a whole candy section in this great book, but the Divinity Fudge looked really good. So I was off!

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Too bad I was totally off my game when it came to prepping these ingredients. I had to crack a total of 7 eggs to get the two egg whites you see in the red ramekin. I don’t know what the deal was with the eggs, but the yolks kept wanted to swim around in the whites. Jeez.

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The sugar, corn syrup and water in the saucepan.

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The pans all buttered up.

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The egg whites, stiffly beaten.

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Here is the sugar mixture, right before it hit the right temp. I am always terrified of this stuff, hot sugar scares the bejesus out of me. So I was tiptoeing around the pan, trying my darndest not to get an extra drop anywhere.

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So you can appreciate how much guts it took for me to pour the hot sugar with one hand while taking a picture of it. I was sure I was going to spill it everywhere, but it went pretty well.

And yes, my mixer is filthy. Potato Candy and Divinity Fudge – A Retro Recipe Re-Run - Mid-Century Menu (9) I made a lot of cookie dough yesterday, so that baby has been getting a workout.

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Here is the fudge, poured into the pan. Sorry I didn’t get pictures of the in between parts, but everything got really hot and crazy for a second, and then it was in the pan. So, here it is in the pan.

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And HERE is the totally sticky bowl that I had to wash! Ewwwww!!

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So, flushed with success, I decided to move on to the potato candy, which comes from this awesome book, the State of Maine Potato Cook Book. There isn’t a publishing date on this cookbook (what is with that lately?), but I am assuming this is a 1960′s cookbook by the illustrations. And I love the kitchen pictured on the front of the book!

Anyway, this book has a bunch of unique potato recipes I am looking forward to tackling in 2010, but I just couldn’t wait to try the recipe for Potato Candy. It was just too intriguing to wait.

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Interesting, isn’t it? I know I am ready to go!

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Pretty simple, huh? The potato is a bit out of place, but everything else looks good.

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The potato and the sugar in the bowl. I have to admit this was a lot easier than the divinity fudge.

Now, some kind of weird magic happened at this point. I started up the mixer, and the sugar just looked really dry. I kept mixing, and still really dry. About thirty seconds in I was getting a little doubtful. Then, the sugar started to ball up, like streusel topping, and then it just turned into goo. In about 2 seconds.

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Look at it! I didn’t think that would happen. I totally thought I would have to add more liquid.

Ahh, the mystery of potatoes.

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I mixed in the salt, vanilla and coconut and crammed it into the pan. Nothing mysterious here.

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Then I poured over the chocolate, which I melted in the microwave. And that was it! Pretty easy, huh?

So, then came the moment everyone has been waiting for. Tom came home.

“Here,” I said, barely even greeting him and shoving divinity in his hand, “try some of this.”

“Ok, but this is really sticky.”

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“How is it?”

“Really sticky.”

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“But it’s good,” he said, “Bring me the pan and a spoon.”

“Not yet, you have one more to try.” I brought him a piece of the potato candy. “Eat this.”

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“This is so good. It tastes just like a Mounds bar. Bring me that pan, too.”

So, he spent the next 20 minutes eating candy and watching Merry Christmas Charlie Brown. I would call that a success!!

The Verdict:

Divinity Fudge: Very Good, but I must have not boiled the sugar long enough because it never really set up. Next time I will go a little longer on the sugar.

Potato Candy: Really Good, ended up tasting just like a Mounds Bar. You could sprinkle chopped almonds on top if you want Almond Joy. The great thing about this recipe was there was no flour or dairy, so it would be a good Christmas treat for people with special diets. As long as they can have sugar. Lots of sugar. The only thing I would do differently is NOT put them in a pan if I was giving them as gifts. I would roll them in balls and then dip them in chocolate. Just to make them fancy.

Hooray for potatoes!

Potato Candy and Divinity Fudge – A Retro Recipe Re-Run - Mid-Century Menu (2024)

FAQs

What country did potato candy originate from? ›

Potato candy came to the U.S., somewhere around the turn of the century, reportedly from Germany.

Does potato candy have to be refrigerated? ›

Potato candy does not require baking and is instead refrigerated in order to fully harden the candy, though it can stay at room temperature following the refrigeration process. Most sources indicate that the potato candy has a shelf life of roughly one to two weeks.

What is potato candy made of? ›

Chances are, you already have all of the ingredients to make this delicious sweet treat right in your kitchen. One potato (russet is recommended) serves as the core ingredient. A not-insignificant amount of powdered sugar takes the lead role. Milk, vanilla, peanut butter, and salt are the four other ingredients.

How old is potato candy? ›

Sparknotes: They were probably invented in the 19th or early 20th century, when Philly became home to an increasingly large Irish immigrant population in the wake of the Great Potato Famine.

Why are they called Irish potatoes candy? ›

The Roots of Irish Potato Candy:

Contrary to its name, Irish Potato Candy contains no potatoes. This sweet creation is more about clever confectionery than tubers. Its roots can be traced back to the late 19th century when Irish immigrants in Philadelphia sought to celebrate their heritage in the United States.

Why is my potato candy runny? ›

Mashed potatoes must cool completely before adding sugar. Otherwise they will melt the sugar and you will end up with a very runny mess. I recommend allowing them to cool at room temperature rather than the fridge, as sometimes the condensation from the fridge can also make the mixture runny.

Who invented potato candy? ›

Some experts say that the potato candy originated in Germany, France, Ireland, Scandinavia, Russia or any place where potatoes were popular. It was in these places, so say these experts, that where, say the experts, the potato originated.

Where is potato candy popular? ›

Potato candy is a food icon across Appalachia. It became popular during the Great Depression because it was cheap and easy to make. This sugary sweet confection is usually comprised of just three inexpensive ingredients: peanut butter, powdered sugar and of course, potatoes.

What is Irish potato candy made of? ›

The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes.

What is kiss candy made of? ›

Kisses ingredients are cane sugar, milk, chocolate, cocoa butter, milk fat, lecithin, and natural flavor.

What is Baby Ruth candy made of? ›

Baby Ruth is an American candy bar made of peanuts, caramel, and milk chocolate-flavored nougat, covered in compound chocolate. Created in 1920, and named after the deceased U.S. presidential daughter, Ruth Cleveland, it is distributed by the Ferrara Candy Company, a subsidiary of Ferrero.

Where did Irish potato candy originate? ›

Irish potato candy is a traditional candy from Philadelphia, Pennsylvania. Despite its name, it is not from Ireland, and does not usually contain any potato.

What country made the first candy? ›

Most historians credit ancient Egyptians with the invention of candy. As far back as 1500 BC, Egyptians created candy from any sweet, local ingredient they could find. They would often combine honey, nuts, and fruits to make a delicious treat that they could share with their community.

Where is Irish potato candy from? ›

Irish potato candy doesn't have roots in Ireland, but instead was created in Pennsylvania (more specifically in the Philadelphia area).

What culture is sweet potato from? ›

The earliest cultivation records of the sweet potato date to 750 BCE in Peru, although archeological evidence shows cultivation of the sweet potato might have begun around 2500-1850 BCE.

References

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