This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook, fabric and yarn habits
Candy Potatoes
1 1/2 cups sugar
1/2 cup evaporated milk or cream
1 tablespoon butter
2 tablespoons Stanley’s Crystal White Syrup
1/4 tablespoon salt
1 teaspoon vanilla
2 teaspoon cinnamon
Mix sugar, Milk, butter, syrup and salt together in saucepan. Cook to boiling point, stirring constantly. Continue cooking, stirring occasionally, to 234 degrees F., or until a few drops form a soft ball when dropped into cold water. Remove from heat, cool at room temperature, without stirring, until lukewarm or until the hand can be held comfortably on bottom of pan. Add vanilla. Beat until creamy and quite stiff. Then shape with fingers into small pieces about 1 ½ inches long to resemble potatoes. Roll in cinnamon. Insert small pieces of nuts* to look like the eyes. Makes 2 dozen.
*optional
This post may contain affiliate links. Clicking on one & buying through it will help support my vintage cookbook, fabric and yarn habits
