Irish Potato Candies

Votes: 1

Time: 1 hour.
Complexity: hard
Quantity: 16 candies

Irish Dessert "Potato" These soft, nougat-based candies are flavored with white chocolate and roasted walnuts. The sweet, potato-like balls are rolled in a cocoa and cinnamon mixture and decorated with pine nuts as "eyes."

The recipe uses homemade nougat and confectionery paste. You can make it yourself using our recipe, or buy ready-made at a pastry shop. If you decide to make it yourself, we recommend marshmallow fondant - it is done easily and quickly.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Homemade nougat

2/3 cup water
1/2 cup light corn syrup
3 cups granulated sugar
1/4 teaspoon salt
2 egg whites at room temperature
1 teaspoon vanilla extract

Other ingredients

225 g of plain confectionery mastic
110 g chopped white chocolate or chocolate chips
1/2 tsp salt
1-2 tbsp. milk, optional
1 cup toasted walnuts, chopped
2 tablespoons cinnamon
2 tablespoons powdered sugar
3 tablespoons cocoa powder
1/4 cup pine nuts

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: corn syrup, sugar, eggs, vanilla extract, white chocolate, milk, walnuts, cinnamon, powdered sugar, cocoa, pine nuts

Cooking the dish according to the recipe:

Start by making the nougat. Line a baking sheet with foil and spray with nonstick cooking spray. In a medium saucepan, combine the water, corn syrup, and sugar over medium-high heat. Stir until the sugar dissolves. Then, using a wet pastry brush, brush down the sides of the pan to prevent the sugar from crystallizing. When the syrup begins to boil, insert a candy thermometer and cook, without stirring, until the mixture reaches 250°F (126°C).
When the mixture reaches almost 118°C (250°F), begin whisking the egg whites at medium-high speed. Stiff peaks should form, and the syrup will heat to 126°C (250°F). If this happens before the syrup reaches the desired temperature, turn off the mixer.

When the temperature reaches 127°C (250°F), remove the saucepan from the heat and carefully pour the hot syrup into a measuring cup with a spout. Carefully and slowly pour the hot syrup into the egg whites, whisking until stiff peaks form, without stopping the mixer. Then beat the mixture for about 3-5 minutes, until it becomes thick and begins to lose its sheen. If you beat it too long, it will be difficult to work with, so be careful.
Add vanilla extract to the stable, glossy mixture and fold in with a spatula. Spread the nougat on the prepared baking sheet and let cool completely for 1 hour. Once it's set and cool, you can continue preparing the dessert.

Potato Candies
Melt the white chocolate in the microwave and stir until smooth. Let cool to room temperature.
Chop the nougat and fondant into large pieces and place them in the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until the nougat and fondant are broken up. Add the melted chocolate and salt and mix thoroughly. Depending on the texture of your nougat and fondant, the candies may hold their shape well at this point, or be dry and crumbly. If the mixture is too dry and won't hold together, add a little milk, 1 tablespoon at a time. This will make it easier to form into balls without leaving it wet.
Add the chopped nuts and mix them in with your hands, scraping the bottom and sides of the bowl until everything is thoroughly combined. Form the mixture into miniature potatoes, about 6 cm long—each will weigh about 70 grams. You should get about 16 candies.
In a small bowl, combine cinnamon, powdered sugar, and cocoa powder. Roll each "potato" in the cocoa mixture, coating it on all sides. Press pine nuts into the candies to create "eyes," or use walnut pieces.

Store candies in an airtight container at room temperature for up to one month.