Potato Candy

Spud, potato, tater, whatever you want to call it, this simple root vegetable is undoubtedly the oddest ingredient in this candy recipe.  It's fun to make this potato candy and see the reactions of folks tasting it for the first time.

I will admit that I had not planned to make this recipe this year as part of my holiday baking and candy making.  However, I uncovered this old fashioned gem while leafing through the ragged, stained pages of my grandmother's cookbook while looking for another recipe for a friend of mine.  When I saw this recipe, I was immediately transported back to my childhood and visiting Grandma and Grandpa's at Christmas. I couldn't wait to try the recipe.

Research to find the origin of potato candy resulted in a lot of stories and claims, but there seems to be nothing definitive.  This is an old recipe and very likely passed down from generation to generation.  I presumed it was maybe a depression era recipe since it is made of very simple ingredients.  If anyone has any history feel free to post a comment and share it with all of us.

Don't let the potato throw you.  This recipe works and is super simple to make and you have to trust me, you will not taste the potato!

One important word of caution.  Do not, I repeat do not, use a large potato.  One about 1/3 the size of what I used would be sufficient, unless you have a very large family!

As with many of the recipes in my grandma's recipe book, it lists ingredients, not necessarily measurements and not much in the way of instructions.  So there aren't quantities included, I had to make things up as I went along.  Don't let this deter you from trying this recipe.  I'll share my tips from the lessons learned and you can adapt and have some fun too!

Cinnamon Sugared Pecans

I can't remember a Christmas that I didn't make these.  I have such a hard time staying out of them; the sweet crunch is like a magnet, pulling me to the bowl every time I'm in the kitchen!

I don't have a story or specific memory to go along with this recipe, they have simply been a part of my Christmas baking for a long time.  They have been enjoyed by many and the recipe has been shared numerous times.  They are great to take to work for a holiday celebration.  They would also make a great hostess gift for all of those holiday gatherings.  And let's not forget our co-workers or employees, they will appreciate your thoughtfulness!

As I mentioned in my earlier post for Sugar Cookies, this recipe is perfect for using those leftover egg  whites you have after you make cookies!  

I get the 2 pound bags of pecans from Costco, if you want to make a smaller quantity, just divide the recipe in half and you'll be all set.  Trust me though, with all the nibbling and gifting, you'll need to make all 2 pounds!  

Have a Holly Jolly and Nutty Christmas!

Quick Peanut Butter Fudge

Here is an easy recipe that I wanted to share just in time for your Christmas Holiday candy making!
This is from a cookbook titled "Friends Favorite Cook Book" published by Koleen Church in Koleen, Indiana. 

My dad gave me this cookbook many years ago as a Christmas gift.  He has always razzed me about being a good cook and his inscription makes me smile.

My best friend is over the moon for peanut butter fudge and this is the recipe I use when I make some for her.  Since we are miles apart, I often send her a "care package" for Christmas.  I bet when she reads this blog entry that she will wonder if she's getting some this year!  Well, I'm not telling so she will just have to wait and see what Santa brings her this year!

The ingredients for this fantastic fudge are simple.  You will need one piece of specialty "kitchen gear", a candy thermometer.  If you don't have one, you can used the old water test method, but these thermometers are inexpensive and ensure the best results. 

Sweet & Salty Treats

If you enjoy making holiday treats to give as gifts to family and friends during the holidays?  If so, you must give this recipe a try.  The ingredients blend into a combination of sweet and salty and crunch that will have you reaching for seconds.  The broken shards of the bark make a lovely presentation.  


These treats will have folks thinking that you slaved for hours... but you and I will have a little secret, knowing how easy these are to make.  I promise not to tell if you will!


Sweet & Salty Treats

Ingredients:

1 cup pecans, coarsely chopped
3 4-oz bars bittersweet chocolate baking bars
3 4-oz bars white chocolate baking bars
1 teaspoon coarse sea salt

Directions:



Place pecans in a single layer on a baking sheet.
Bake at 350 degrees F. for 8-10 minutes or until toasted.


Line a 17x12 jelly roll plan with aluminum foil.


Break each chocolate bar into 8 equal squares.
Arrange in a checkerboard pattern in the jelly roll pan, alternating white and dark chocolate.


Bake at 250 degrees for 5 minutes, or until the chocolate is melted.

Remove the pan from the oven and using a toothpick, swirl the chocolate into a marbled design.
Sprinkle evenly with the toasted pecans and sea salt.
Chill 1 hour until the mixture hardens.
Break into pieces.
Store in airtight containers in the refrigerator for up to a month.


Notes:  I used Ghiradelli chocolate.  Any premium chocolate should work, just don't use candy coating.

and that's What's Cooking at Cathy's ~ Enjoy!

Bacon Caramels

Bacon, Bacon, Bacon....I LOVE bacon.  I also love caramels and this is a match made in heaven!

If you are a bacon lover or know someone who is, I guarantee you that these will be a big hit!  Providing samples with the ingredients "undisclosed" (because there are those who will be skeptics) result in rave reviews.

I cut these in small squares, probably 1 inch by 1 inch and wrapped them in waxed paper.  I think these would be wonderful cut in smaller pieces and added to Cheesecake Ice Cream (appearing later in the blog).

Bacon Caramels

Ingredients:

1/2 cup sugar
1/2 cup dark brown sugar
1 cup corn syrup
1/2 cup butter
1 cup heavy cream, divided
1/4 cup maple syrup
12 strips of crisp cooked  bacon, crumbled into pieces

 

 

Directions:
 

1. Thoroughly butter an 8x8 Pyrex dish and set aside.
2. Set aside 1/2 cup of the heavy cream.
3. In a medium saucepan (non-stick of you have one), combine all remaining ingredients except the bacon.
4. Cook over medium high heat, stirring occasionally until temperature reaches 240 degrees F.
5. Remove from the heat and stir in the remaining 1/2 cup cream.
6. Return the plan to the burner and continue to cook to 245 degrees F.
7. Immediately remove from heat and stir in two-thirds of the crumbled bacon.  Mix well.
8. Pour the caramel into the buttered dish.
9. Top with the remaining crumbled bacon. 
10.  Let set for at least 3 hours before cutting.  In the heat we've had this summer, I'd also recommend refrigerating these after they have cooled to room temperature.

.....and that is What's Cooking At Cathy's ~ Enjoy!



Homemade Butterfinger Candy

Do I have your attention?   I know when I saw another blogger post this recipe, I knew that I absolutely had to try it and share it with you.
I like many different candy bars, but when I buy Halloween candy, I always make sure I have Butterfingers and I usually hold those back until the end, so if I have leftover candy, well....I have something that I like.  There's nothing wrong with that is there??

To make this recipe, you will need a good candy thermometer.  When you make candy having an accurate temperature and controlling the heat so you don't burn the sugar mixture is key.
I know there are new fangled candy thermometers available, but I use the one I've had for the last...cough..ahem...30 years or more and it works just fine.

Because of the need to mix the ingredients quickly, it is essential to have everything measured and prepared and ready to go before starting to cook.  Because the candy is cooked to nearly hard crack it sets up very quickly and you have limited time to stir things together and get them into the pan.  Because of the time constraints,  I have only a few photos.  There just wasn't time to stop the process to snap any pictures. 

I won't lie, getting these bad boys out of the pan wasn't easy, even after liberally greasing the pan as stated in the recipe.  You have to chip away at a corner so you can get enough leverage to pry the entire slab out of the pan and then cut it on your cutting board with long bladed chefs knife.

The extra effort is so worth it.  Be sure you hang on to all those wonderful crumbs because the candies can be crushed and mixed in with good quality vanilla ice cream for a wonderful creamy treat.


Homemade Butterfinger Candy

Ingredients:

1 cup smooth peanut butter
1 teaspoon vanilla extract
1/4 teaspoon Kosher salt
1 cup granulated sugar
1/3 cup light corn syrup
1/2 cup water
3/4 cup (heaping) chopped bittersweet chocolate (chocolate chips work too)

Directions:

1. Butter an 8-inch square pan and set aside.
2. In a small, microwave-safe bowl, combine the peanut butter, vanilla and salt.  Set aside.
3. In a very clean medium saucepan combine the sugar corn syrup and water.  Combine those ingredients and remove any grains of sugar from the sides of the pan with a pastry brush wet with water.
4. On medium-high heat, cook the sugar until it reaches 290 degrees F., just under hard crack.  While the sugar cooks, warm the peanut butter mixture in the microwave for 30 seconds.  (I did this when the temp was about 280 degrees F. so it was ready to mix in.)
5. When the sugar has reached 290 degrees, quikly add the peanut butter mixture and stir to combine.  The mixture thickens quickly (can't emphasize this enough) so once combined put the mixture into the buttered pan.
6. Let cool beirfly for a few minuteson a wire rack.  Sprinkle chocolate chips over the top and let sit for a few minutes.  Using the back of a spoon, spread the chocolate evenly over the peanut butter candy.  Please the pan in the fridge to set for about 30 minutes.
7. After cooling, run a knife around the edge of the pan then invert.  The candy should pop out.  Mine didn't, and I needed to get my three tined "granny" fork under the edge to pry it out.  Once I did that, the entire slab popped out just fine.
8. Cut the candy into the desired shapes.  Keep any crumbs to use as mix ins for ice cream.

  

and that my friends is What's Cooking at Cathy's.....Enjoy!

Rolo Delights

A bag of these delightful sweet treats are on the way to my brother who is serving in the Army half way around the world.  I found this recipe in the local newspaper last year.  It was around holiday time.  I made them and they were a huge hit.  Watch for Rolos on sale and keep them on hand for this quick and easy treat. 

The most time consuming part of fixing these delightful treats is unwrapping the Rolos.  So grab the kids or grandkids to help you, but be prepared for a few to be eaten in the process!

If you are making up a couple of bags of Rolos into these, you may want to unwrap them the evening before and just store them until you are ready to use them.

This recipe makes about 50.  Be prepared, they won't last long!






Rolo Delights

Ingredients:

1 bag Rolo candies
Small Pretzel Twists
Pecan Halves

Directions:

1. Preheat oven to 325 degrees F. 
2. Line baking sheet with aluminum foil.
3. Place pretzels in a single layer on the baking sheet.
4. Place 1 unwrapped Rolo on top of each pretzel.
5. Sort through your pecans and find enough nice halves to place on top of the candies and set them aside.
6. When you have your pecans ready, Put the cookie sheet with the Rolo topped pretzels into the oven.
7. After 3 minutes check the candies to see if they have started to melt and are squishy. It doesn't take long and you don't want them to melt completely down.
8. When they are soft, remove them from the oven and push a pecan half into the top of each Rolo.

Set aside to cool then watch them disappear!