Maine Potato Candy (1994)

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By Rosemary Black, Food Editor
The Record, Northern New Jersey
Potatoes can be used in desserts for results as gratifying as a moist, rich chocolate potato cake; light, sugar-dusted potato doughnuts; and jelly-topped, currant-studded potato tarts. One specialty in the South, potato candy, combines mashed potatoes with confectioners' sugar, peanut butter, and vanilla extract.

Katie's Homemade Hand-Dipped Chocolates - Maine Potato Candy; Homemade Hand-Dipped Chocolates - Cobscook Camp Coffee Cremes; Homemade Hand-Dipped Chocolates - Maine Black Bear Paws MANUFACTURER: Katie's CATEGORY: Chocolate Candies
Product Alert Market Intelligence Service, Ltd

Maine Potato Candy, Cobscook Camp Coffee Cremes and Maine Black Bear Paws are three Homemade, Hand-Dipped Chocolates marketed under the Katie's brand name. Using only the freshest ingredients, each batch is said to be made from scratch assuring customers "gourmet quality, genuinely homemade chocolates." Katie's of Robbinston, ME, sells these products in 8 oz. boxes with window displays for viewing the contents. To check the availability and cost of purchasing a sample of this product contact: Marketing Intelligence Service, Ltd., (716) 374-6326.

The County Fair Cookbook; Yankee Johnnycakes, Tater Pigs, Shoofly Pie, and 200 More Recipes From America's Best Country Cooks._(book reviews)
Publishers Weekly

Lyn Stallworth and Rod Kennedy Jr. Hyperion, $27.95 (368p) ISBN 0-7868-60146
Stallworth and Kennedy, coauthors of The Brooklyn Cookbook, here survey rural America and Canada for unassumingly colorful regional foods associated with county fairs. That means Ethel Waddle's cream cheese pound cake is served up in Springfield, Ohio's Clark County Fair; apricot butter at the Big Fresno Fair in Fresno, Calif.; pickles in St. Paul, Minn., at the Minnesota State Fair; and, unlikely though it may sound, potato candy at Presque Isle's Northern Maine Fair.

Two unusual recipes a hit with friends
The Baton Rouge Advocate
Jane Williams, an Advocate switchboard operator, loves to make unusual recipes. Two of her recent discoveries are sweets recipes for Maine Potato Candy and Beer Cake. Williams, a diabetic, can't eat lots of sweets so her friends, co-workers and family have enjoyed eating generous amounts of these two dishes. They rave about the candy, she says. The candy tastes similar to a chocolate-covered coconut candy bar. The Beer Cake is a moist dark spice cake.
  Here are the recipes:
4cups confectioners' sugar
4cups flaked coconut
3/4cup cold, plain potatoes, mashed (do not use leftover mashed potatoes made with milk or butter)
1 1/2tsps. vanilla extract
1/2tsp. salt1lb. dark candy coating
1cup semisweet chocolate chips
  1.In a large bowl, combine the first five ingredients.2.Line a 9-inch square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight.3.Cut into 2x1-inch rectangles. Cover and freeze.4.In a microwave or double boiler, melt candy coating and chocolate chips. Dip bars in melted coating and chocolate chips; place on waxed paper to harden. Store in an airtight container.Makes 2 pounds. Taste of Home magazine
2cups brown sugar
2cups dates, chopped
1cup solid shortening
1tsp. cinnamon
1/2tsp. allspice
1/2tsp. ground cloves
3cups flour
2cups beer
2tsps. baking soda
1/2tsp. salt
1.Cream sugar and shortening; add eggs one at a time, beating well after each.2.Sift flour, salt, baking soda and spices, add to creamed mixture alternately with beer.3.Pour batter into greased and floured tube pan. Bake at 350 degrees for 1 hour and 15 minutes. Test for doneness. "Pots, Pans and Pioneers"

From: di2 at (DI2 at
Subject: Re: REQUEST: Potato Candy
View: Complete Thread (8 articles)
Original Format
Date: 1994-11-04 11:35:57 PST

Here are a few more potato candy recipes.  In Maine, we made these without
the cinnamon, spread the mix in a pan and refrigerated, cut in squares
and dipped them in melted chocolate-parafin mixture.  Called them Needhams.

Irish Potato Candy

1/4 lb softened sweet butter
1 lb. confectioner's sugar
1/2 large bag of coconut
1 Tablespoon vanilla
3 Tablespoons milk

Mix all the ingredients together except for the
cinnamon.  Roll into balls.  Refrigerate for 1 hour.
Shake balls in a baggie with a little cinnamon.  Store
in a covered container in the refrigerator

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