Prep 15 mins
Cook 15 mins
From: "The Art of South American Cookery" by Myra Waldo, 1961ed. Posted for Zaar World Tour 4.
- 236.59 ml canned crushed pineapple, undrained
- 473.18 ml sweet potatoes, mashed (red)
- 2.46 ml salt
- 1.23 ml cream of tartar
- 473.18 ml brown sugar
- 158.51 ml boiling water
- 236.59 ml almonds, shelled (chopped?)
- 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.
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.
Well, how about that ~ two of my favorites (well yams, at least, & candy) in one recipe! Actually I was going to try half the recipe with yam & the other half with sweet potato (you know, to make it harder on myself) but then ended up with a cup of each, well mixed! Anyway, I toasted the almonds & then finely chopped them, & the result was a VERY TASTY CANDY TREAT, thanks to Engrossed! [Made & reviewed while touring South & Central America on Zaar's World Tour 4]