Shamrocks, leprechauns and celebrations galore—St Patrick’s Day is upon us!
Even if you don’t have an ounce of Irish blood in your body, several delicious confectionaries can set your gastronomic juices flowing. We give you the ‘Boozy Irish Potato Candy’—a delectable concoction that brings together all those leftover bottles (with just a finger of golden goodness remaining) and some sweet enchantment, to create a perfect culinary delight!
Said to bring you a nice helping of the traditional luck o’ the Irish, this notoriously deceptive dish didn’t originate in Ireland. Irish potato candies are a 100-year-old Philadelphia tradition commemorating the Irish potato famine.
This spiked concoction is aptly named for its petite potato shape. Interestingly, there are no real potatoes in these, merely a dusting of cinnamon coating, perfectly rolled into balls.
And what’s inside these delicious balls?
A rich and decadent combination of coconut and cinnamon, perfectly balanced by a generous drip of whiskey and a thick layer of cream cheese.
For the whiskey, we’d recommend the warming honey and vanilla notes of the Bushmills Original—a blend of triple distilled single malt with a lighter Irish grain whiskey.
So come indulge in some good old Irish magic and bring home the euphoric celebrations of St. Patrick’s Day.
Beat together cream cheese and butter in a mixer until fluffy. Add one teaspoonful of vanilla extract to the mixture. Gradually combine the powdered sugar while the mixer is still running. Stop the mixer and add in the shredded coconut. Continue to mix, pouring in the whiskey, until well blended.
Use a cookie scoop to form small marble-sized balls or ‘potatoes’ and arrange onto a baking sheet.
Place in the freezer to set for at least 1 hour.
Combine cinnamon and sugar together on a plate. Once the scoops have been in the freezer long enough, take them out. They will still be soft, so you’ll be able to mould them between your hands to form more circular balls from the mounds you scooped onto the baking sheet. Roll each in the cinnamon mixture and place back onto the baking sheet. Keep refrigerated until ready to serve.
Try dipping the candies in chocolate or replace the cinnamon with powdered cocoa for a mouthful of gooey indulgence.
Serve in a brown paper bag to mimic a potato sack. This is one creamy bite of Irish delight that is sure to impress your fellow tipplers.
If you are a bookworm, spending summer holidays pouring over Enid Blyton’s books may have been on
Safely bid adieu to dry winter days and uneventful summer evenings with a helping of Whisky Peach