Thursday, June 09, 2016

Fugly Eats #2 Candied Baked Potatoes

Sweet buttery potatoey goodness.
Fugly Eats #2 Candied Baked Potatoes

7 cups sugar
2 cups Water
1-1/2 pound Peeled Russet Potatoes, cut in bite sized pieces
Salt
The Juice of 1 Lemon (DO NOT OMIT)
1/2 stick Butter
1/2 to 3/4 cup Heavy Cream

 Put 4 cups of sugar, the water, the lemon juice in a large heavy bottom pot and bring to a boil over high heat, then add the potatoes and reduce the heat to medium and boil for 20 mins.
Turn off heat, put on a lid and let sit 24 hours, next day add another cup of sugar, bring to a boil over high heat, then reduce to medium and boil 5 mins
 Turn off heat, put on a lid and let sit 24 hours, next day add another cup of sugar, bring to a boil over high heat, then reduce to medium and boil 5 mins

7th day, Clear
 Getting darker
 Darker
 DARKER
 After the addition of cream and butter
 After reducing


 Proper color
Next day add one more cup sugar, and bring to boil over high heat and then recuse to medium and let boil gently till the syrup changes from clear to caramel colored (you can see and smell the change over)
Bring it back up to high heat, then add the cream and butter and let it boil a minute then reduce it back to medium and boil about 10 minutes more or until you can tell its thickened up on the spoon, spoon it on to a buttered and parchment papered tray to harden. You will have an equal amount of plain caramel left to use however you like.
Fold the candy on the tray into a round cake pan and pour the plain caramel into another round tray and let harden completely. cut and eat.
It should be sweet buttery potatoey goodness.

Tray of carmelized potatoes and plain caramel

Note: Stir in some crumbled bacon in the end for more weird food goodness.







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