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Recipes

Irish Potato Candy

44 oz Peter’s® White Icecap®
12 ½ oz Irish Cream Liqueur
2 ½ oz Corn Syrup
2 oz each Powdered Sugar, Cinnamon & Cocoa Powder

Blend together powdered sugar, cinnamon, and cocoa powder. Set aside. Melt White Icecap Coating to 100⁰F. Heat Irish cream and corn syrup together to 90⁰F. Whisk melted coating into cream/corn syrup mixture until well mixed. Allow to cool to room temperature. Portion with a #70 scoop and roll into potato shapes. Immediately roll into powder mixture.

Yield: Approx. 72 Pieces