Certain kitchen adventures are shared by pretty much everyone. Even if you don’t cook much, you have made a batch of cookies, or cooked some mac and cheese. But when it comes to the world of candy, most of us leave it to the pros. Packaged candy is all around us, and it’s so easy to buy that the thought of making it is on a level with sewing your own pants, or building your own chairs.
Homemade Candy CAN Be Easy
But that may change, when you start paying attention to what’s actually in your favorite candy bars. High fructose corn syrup made from GMO corn, cacao harvested and processed by enslaved children, artificial vanillin, and all kinds of random food allergens are just the beginning. It’s enough to make you swear off the treats you grew up loving, and start contemplating homemade candy.
Homemade Candy with a Secret Ingredient
It’s up to you whether you even tell anyone what holds this delectable homemade candy together. Coconut, sugar and vanilla predominate, and it’s dipped in lush dark chocolate, so it takes some focused attention to tease out the presence of….SWEET POTATOES!
Yes, instead of cooking a syrup to a high temperature, creating a nougat or a fondant, or otherwise tackling the chemistry of candy, we are just mashing sweet potatoes with powdered sugar. That’s the candy center, held in stasis by a matrix of coconut shreds.
Do seek out slavery free chocolate, and look for the vegan seal, as well. Organic sugar is vegan, so if you are eating purely plant-based and want to avoid sugar that was processed using bone char, opt for organic.
This one is all in fun, nd I hope it makes your holiday treat-sharing a little more sweet!
Sweet Potato Chocolates
- 1/4 cup mashed sweet potato
- 3/4 cup organic powdered sugar
- 3/4 cup shredded dried coconut unsweetened
- 1/2 teaspoon vanilla
- 4 ounces dark chocolate
- decorations, if desired
- line a small baking sheet or plate with parchment or waxed paper.
- In a medium bowl, mash the sweet potato, then stir in the powdered sugar, coconut and vanilla.
- Scoop in 1 tablespoon-sized portions, place on prepared pan. Refrigerate, uncovered, overnight.
- The next day, neaten up the scoops of filling, pressing in any stray bits of coconut. Line a plate or pan with waxed paper for the dipped chocolates.
- In a double boiler, bring water to a boil, then turn off the heat. Place the chopped chocolate in the upper pan, then cover and let stand for a couple of minutes, then stir with a heat-safe spatula. When melted, place the chocolate pan on a folded towel.
- Drop each portion of filling in the melted chocolate, turn to coat, then use a fork to lift the candy out of the chocolate, tapping on the side of the pan to let excess chocolate drop into the pan. Place on the prepared pan. Coat remaining candies.
- If desired, sprinkle with dragees or other decorations while the chocolate is still soft.
- Chill until the chocolate is firm, then store in a covered container in the refrigerator until time to serve.