Recipe by Engrossed
From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.
Top Review by realbirdlady
A delicious candy in the end, but for me a struggle to prepare. I did substitute yam for sweet potato and fresh chopped pineapple for crushed, so I was a little concerned that I wouldn't have enough liquid. As it turned out, my mixture bubbled away on low for a couple of hours, without getting anywhere near soft ball. I finally raised the heat to medium low and finally medium, just being careful to keep stirring. I finally stopped at 180F by the candy thermometer, when the mixture was like modelling clay, pulling away from the bottom and sides when I stirred. (I couldn't figure how to measure soft ball by dropping in water, since there was so much yam and pineapple fiber.) I did still have pineapple chunks, so I just cut the almonds in half and made sort of dulce clusters. They did harden fine at room temperature, without chilling.
- 1 cup canned crushed pineapple, undrained
- 2 cups sweet potatoes, mashed (red)
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon cream of tartar
- 2 cups brown sugar
- 2⁄3 cup boiling water
- 1 cup almonds, shelled (chopped?)
Directions See How It's Made
- Combine the pineapple, sweet potatoes, and salt; cook over low heat, stirring constantly, for 5 minutes.
- Dissolve cream of tartar and brown sugar in boiling water; mix in potato mixture.
- Cook over low heat until a soft ball is formed when a drop is placed in cold water.
- Remove from heat and beat until smooth and shiny.
- Mix in almonds.
- Drop by the teaspoon onto a buttered surface.