Editor’s note: This column was first published Dec. 11, 2017.
Happy birthday to grandson Matthew Whittingham who celebrates today. Matthew is Sally’s son and father of two of my great-grandsons, 6-year-old Cash Schafer (Matt honored his mother by giving his first son our family name as his middle name) and gave his 5-year-old a Christian name, Judah. They live in Rolla where Matt is a pre-med student.
Also happy anniversary to my grandchildren, Shaun and Jackie Ingalsbe who celebrate tomorrow.
Happy birthday to great-granddaughter Leighton Reavis who will be 3 on her Aunt Jackie’s anniversary. Leighton is Randall’s granddaughter.
When my children were home our Christmas gift to friends, teachers, etc. was homemade candy. We spent days and days turning our kitchen into “the sweetest kitchen” in the county. What fun! I have had requests for candy recipes, even some from those who were on the receiving end of those gifts back then. This early column should give you time to make candy for gifts.
The first one is from Jenny Watkins and to me is a new version to an old staple, going all the way back to my mother-in-law who taught me to make potato candy. Thanks, Jenny; I’m going to give this a try.
From Jenny Watkins
1 medium potato, peeled and boiled until very tender*
2 cups powdered sugar
1/8 teaspoon salt
1 cup flaked coconut
1/2 teaspoon vanilla
1 cup chocolate chips (more if desired)
Line 6x6-inch pan with foil, allowing foil to extend over sides of pan. Thoroughly mash potato; add sugar, salt and coconut. Mix well. Add vanilla and mix again. Put in pan and press evenly over bottom. Melt chips; pour evenly over candy, covering the entire surface. Let stand until firm; lift out by foil extensions and cut into squares.
*Be sure to use only a medium potato.
My family would probably disown me if I didn’t include Grandma Allie Schafer’s original recipe here. Don’t knock this until you have tried it; it is delicious. It dries out very easily so be sure if there is any left to keep it stored airtight. This is very simple to make. The potato is peeled after boiling.
Choose a potato about the size of a walnut; boil until fork tender. Peel and mash until completely smooth. Add sifted powdered sugar to the potato, making a dough stiff enough to be rolled out. Dust the rolling surface with powdered sugar and roll dough to a thickness of approximately 1/4-inch. Spread entire surface with smooth peanut butter. Roll the dough into a log and cut into slices about 1/4-inch thick.
I have had requests for a few candy recipes. They may have been in the column last year but they are well worth repeating.
This is the very best white fudge I have ever eaten. It was given to me two years ago by Mrs. Bob Caton and it is a “must” each year. Thank you.
From Mrs. Bob Caton
2 packages (12 oounces each) Ghirardelli white chocolate chips
1 can Eagle Brand condensed milk
1 cup crushed candy canes
Line 9x13-inch pan with foil, allowing foil to extend out over ends.
Place chips in large microwavable bowl; pour milk over chips. Cook until can be stirred smooth, stirring occasionally while cooking. Add crushed candy, stirring to mix well. Pour into prepared pan and cool. Lift fudge out, using foil extensions; cut in squares.
This next recipe is a crockpot recipe and it makes a huge amount. My daughters dip this out by tablespoonful but not me. I spray a jelly-roll pan with Pam; pour it all out onto the pan and spread it evenly. When it has set, I just break it in pieces. You can’t call mine clusters but it tastes just the same. Thanks, gals.
From Kitty and Sally
2 pounds dry roasted peanuts*
2 1/2 pounds white almond bark, broken into pieces
12 ounces semisweet chocolate chips
4-ounce bar German sweet chocolate, broken into pieces
In large crockpot layer ingredients as given. Do not stir.
Cook 3 hours on low. Turn off heat; remove crockpot insert and thoroughly
Stir mixture. Dip out by tablespoonful onto waxed paper, making clusters.
*Use one jar of salted peanuts and one unsalted.
