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Irish potato candy
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 | This article needs additional citations for verification. (July 2009) |
 | |
| Type | Candy |
|---|---|
| Place of origin | United States |
| Region or state | Philadelphia, Pennsylvania |
| Main ingredients | Cinnamon, sugar, coconut and cream cheese |
Irish potato candy is a traditional candy from Philadelphia, Pennsylvania. Despite its name, it is not from Ireland, and does not usually contain any potato.[1] The candies have a coconut cream inside (generally made from some blend of coconut, confectioner's sugar, vanilla, and cream or cream cheese) and are rolled in cinnamon on the outside, resulting in an appearance reminiscent of small potatoes.[1][2] The treats are about the size of a large marble and are especially popular around St. Patrick's Day.[1]
Oh Ryan's of Boothwyn, Pennsylvania, claims to be the largest distributor of Irish Potatoes, shipping about 80,000 pounds to major chains and smaller candy stores, mostly in the Philadelphia area.[3] See's Candies, based in South San Francisco, also makes a version composed of a divinity and English walnut interior dusted with cocoa and using pine nuts as potato "eyes".[3] The potatoes are showcased as a seasonal product by Philadelphia-area supermarkets, such as Acme Markets.
Variants
[edit]While the commercial confection is usually coconut-cream–based, recipes for potato-based Irish Potato candy do exist. In these recipes, the potato is mashed, without any added liquid, and confectioner's sugar is added gradually. The coconut and vanilla are added while the mixture is still somewhat soft, to make blending easier, and additional confectioner's sugar is added until a consistency is reached that will allow rolling into bite-sized balls. The candy is allowed to dry for a couple of hours and then rolled in cinnamon to achieve the appearance of tiny potatoes. Drying the candy before rolling in the cinnamon keeps the cinnamon from becoming dark.[4]
These recipes do not involve any use of heat after the cooking of the potato. When the sugar is added to the mashed potato, the mixture becomes liquid, then becomes gradually firmer as more sugar is added. Powdered cocoa can be substituted for the cinnamon for a slightly darker potato without the cinnamon's "bite". The coconut can be left out, or the candy can be dipped in chocolate. The potato and confectioner's sugar make a base for experimenting with other flavors, such as mint.[citation needed]
See also
[edit]
- Idaho Spud, another potato-related candy
References
[edit]- ^ a b c "Oh Ryan's Irish Potatoes – Oh Ryan's Original Irish Potatoes Candies". Archived from the original on March 17, 2017.
- ^ SAUNDRA. "Irish Potato Candy". Allrecipes.com. Retrieved 25 August 2018.
- ^ a b Erin Zimmer Irish 'Potatoes' from See's Candies and Oh Ryan's March 17, 2009 Serious Eats
- ^ Irish Potato Candy recipe from GroupRecipes.com (submitted by "recipediva")
External links
[edit]Irish potato candy
View on Grokipediafrom Grokipedia
Irish potato candy is a traditional no-bake confection originating from Philadelphia, Pennsylvania, that mimics the appearance of small potatoes despite containing no actual potatoes or Irish origins.[1] It features a soft, creamy center made primarily from shredded coconut, cream cheese, butter, and confectioners' sugar, which is formed into oblong shapes and rolled in cinnamon to create a reddish-brown exterior resembling potato skin.[2] Optional additions like pine nuts can simulate potato eyes, enhancing the playful resemblance.[1]
The candy emerged in the late 19th or early 20th century amid waves of Irish immigration to the United States following the Great Famine of 1845–1852, likely invented by Irish-American confectioners in Philadelphia's thriving candy-making industry.[2] Philadelphia's status as a major port city facilitated access to affordable sugar imports starting around 1865, enabling local producers like the Shane Candy Company—founded in 1863—to experiment with such treats as a bridge between seasonal holidays like Valentine's Day and Easter.[1] While the exact inventor remains unknown, the candy reflects the creativity of Irish immigrants adapting familiar flavors to American ingredients, with coconut providing a neutral base for the sweet-spicy profile.[3]
Today, Irish potato candy holds regional significance in Pennsylvania, Delaware, and New Jersey, where it surges in popularity around St. Patrick's Day as a nod to Irish heritage, often sold by family-owned confectioners with closely guarded recipes.[1] Its simple preparation—mixing, chilling, and coating—makes it a staple for home bakers during the holiday, though commercial versions vary slightly in texture and sweetness to maintain tradition.[2] This unassuming treat embodies Philadelphia's confectionery legacy, blending cultural nostalgia with whimsical design.[3]
Origins and History
Early Development in Philadelphia
Irish potato candy emerged in Philadelphia, Pennsylvania, during the late 19th century, created by Irish immigrants seeking to adapt familiar confections to local ingredients and markets.[1] The treat is attributed to Irish-American communities, particularly those arriving after the Great Famine of 1845–1852, which drove a significant influx of Irish workers to the city.[1] These immigrants, often indentured servants or laborers, contributed to Philadelphia's burgeoning confectionery scene by experimenting with simple, no-bake sweets in local restaurants and early candy shops.[1] Philadelphia's candy-making industry experienced a boom in the mid-19th century, fueled by industrialization and immigration, which provided both labor and a diverse customer base. By 1857, the city hosted approximately 200 confectioners, with about half specializing in candies that ranged from basic sugar treats to more elaborate creations.[4] Irish workers, drawn to the area's economic opportunities, played a key role in this growth, incorporating accessible ingredients like coconut—imported and increasingly available—to develop affordable confections amid the post-famine diaspora.[4] This period marked a shift toward seasonal specialties, with Irish potato candy likely originating as a way to fill the sales gap between Valentine's Day and Easter.[3] No single inventor has been confirmed for Irish potato candy, which is believed to date from the late 19th century, tied closely to Irish-American enclaves.[2] Companies like the Shane Candy Company, founded in 1863, contributed to its popularization by the early 20th century. By the early 20th century, the confection had evolved into its recognizable form, featuring a coconut-based center coated in cinnamon to mimic the appearance of small potatoes, reflecting both cultural nostalgia and practical innovation in the region's candy trade.[1]Etymology of the Name
The name "Irish potato candy" originates from the confection's deliberate shaping and coating to mimic small, soil-covered potatoes dug from the earth, with the cinnamon-dusted exterior evoking dirt and the cream center forming an oblong, tuber-like body. This playful nomenclature was coined by Philadelphia-area confectioners in the late 19th or early 20th century, a period when the city's large Irish immigrant population—stemming from post-Famine migrations—influenced local food traditions, allowing the treat to nod to Irish-American heritage without any actual ties to Ireland.[1][3] Common misconceptions arise from the name's implications: despite frequent assumptions of Irish provenance or potato inclusion, the candy was invented by Irish-American creators in the United States and rarely, if ever, contains potatoes, relying instead on coconut, cream, sugar, and spices. The phrase "Irish potato" itself refers to the common white potato (Solanum tuberosum) in American English, a term dating to the 18th century and used primarily to differentiate it from sweet potatoes, but its application here is coincidental and unrelated to the candy's composition.[1][5] This etymological choice exemplifies early 20th-century trends in American confectionery, where thematic or evocative names—often drawing on immigrant cultural motifs—were employed to enhance market appeal in diverse urban communities like Philadelphia's Irish enclaves, fostering a sense of familiarity and festivity around seasonal treats.[1]Description and Ingredients
Core Components
Irish potato candy's base mixture primarily consists of cream cheese, butter, confectioners' sugar, shredded coconut, and vanilla extract, which together create a sweet, dough-like consistency that forms the candy's interior.[6][7] The cream cheese provides a creamy, tangy foundation that binds the ingredients, while the confectioners' sugar adds intense sweetness and helps achieve the pliable texture needed for shaping.[7] Shredded coconut contributes chewiness and a subtle tropical flavor, enhancing the overall mouthfeel without overpowering the sweetness.[6] Vanilla extract serves as a flavor enhancer, rounding out the taste profile of the mixture.[8] The exterior coating is made from ground cinnamon, which imparts a reddish-brown hue and a warm, spicy flavor that mimics the appearance and subtle earthiness of potato skin.[6][7] This dusting is essential for the candy's distinctive look, as the cinnamon adheres to the moist surface of the formed pieces during rolling.[8] The core recipe notably avoids any actual potatoes, relying instead on these confectionery elements for structure.[6][8] Nutritionally, Irish potato candy is high in sugar and fat, primarily from the confectioners' sugar and cream cheese or butter, with the coconut adding fiber and chewiness; a typical serving yields about 60-100 calories per piece, depending on portion size and exact formulation.[6][7][9]Appearance and Sensory Characteristics
Irish potato candies are typically hand-formed into small, oblong or rounded shapes resembling miniature potatoes, measuring approximately 1 to 1.5 inches in diameter, akin to the size of large marbles or bite-sized nuggets.[6][10] This imperfect, hand-rolled form contributes to their rustic, potato-like aesthetic, often evoking tiny spuds freshly dug from soil.[11][12] The exterior features a reddish-brown coating from cinnamon, contrasting with a pale, creamy white interior, which together mimic the appearance of new potatoes dusted with earth.[1][13] In some variations, a light dusting of confectioners' sugar adds a subtle powdery finish to the surface.[12] Texturally, these confections offer a soft, chewy consistency with a creamy interior that yields easily upon biting, balanced by the slightly gritty, spiced exterior from the cinnamon roll.[1][12] The overall mouthfeel is dense yet melt-in-your-mouth, providing a satisfying contrast without any starchy or firm elements.[13] Flavor-wise, the candies deliver intense sweetness dominated by coconut notes, accented by a mild tanginess and a warm, spicy undertone from the cinnamon, creating a harmonious, dessert-like profile devoid of any savory or potato-like qualities.[1][10] This combination results in a rich, nutty essence that is distinctly confectionery, often compared to a spiced coconut treat rather than its namesake vegetable.[13][11]Preparation Methods
Traditional No-Bake Recipe
The traditional no-bake recipe for Irish potato candy requires no oven or stove, relying instead on simple mixing and refrigeration to achieve its firm texture. Recipes may vary slightly in proportions, but a common version involves about 20 minutes of active preparation and a total time of 30 minutes including minimal chilling. This method produces approximately 60 bite-sized pieces from a basic batch featuring 4 ounces of cream cheese, ¼ cup of butter, 4 cups of confectioners' sugar, and 2½ cups of flaked coconut.[6][14]Ingredients
- 4 oz cream cheese, softened
- ¼ cup butter, softened
- 4 cups confectioners' sugar
- 1 tsp vanilla extract
- 2½ cups flaked coconut
- 1 tbsp ground cinnamon (for rolling)
Instructions
- In a large bowl or stand mixer, beat the softened cream cheese and butter together until smooth, about 1-2 minutes.
- Add the confectioners' sugar and vanilla extract, beating until fully incorporated and creamy.
- Fold in the flaked coconut until fully incorporated, forming a thick, sticky dough.
- Cover the dough and chill in the refrigerator for 10-20 minutes to firm up and ease handling, if needed.
- Scoop small portions (about 1 teaspoon each) of the dough and roll into balls or short oval shapes resembling small potatoes.
- Roll each piece in ground cinnamon to coat evenly, then place on a parchment-lined baking sheet.
- Refrigerate the coated candies for at least 10 minutes to set before serving.