Pressure Cooker Irish Potatoes Candy Recipe You Gonna Love
This no-bake Irish Potato Candy promises quick delight with a blend of coconut and cinnamon flavors wrapped in creamy cheese and butter.
Ingredients
Main Ingredients
- 4 ounces cream cheese softened at room temp because it blends easy if it’s nice and soft
- 4 tablespoons unsalted butter also softened so no lumps when you mix
- 1 teaspoon vanilla extract for that warm sweet undertone you can’t miss
- ¼ teaspoon kosher salt just to bring out all those flavors
- 4 cups powdered sugar it’s what makes this candy so sugary sweet and smooth
- 2 cups shredded unsweetened coconut shredded fresh or store bought works fine
- 1 tablespoon ground cinnamon which adds that perfect spicy kick
Instructions
Instructions
- First, mix your softened cream cheese and butter together in a big bowl. You gotta get it all smooth and even because that’s the base of your candy.
- Next, stir in vanilla extract and salt. This part makes the flavors come alive, so don’t rush it.
- Gradually add powdered sugar into that creamy mix while stirring. It’ll thicken up and get kinda sticky but you gotta keep at it until smooth.
- Fold in shredded coconut and cinnamon till everything is evenly mixed. You feel that texture changing? That’s good stuff.
- Shape the mixture into little balls or small potato shapes. Don’t worry if they’re not perfect, it works just fine.
- Place those candies on a baking sheet lined with parchment paper so they don’t stick up on you.
- Pop the tray in the fridge for about 30 minutes so the candies get firm. That chilling step is super important to get that good texture.
Notes
Wrap leftover candies individually in wax paper or plastic wrap to keep them fresh and avoid them sticking together.
Store your wrapped candies in an airtight container in the fridge. They keep well for up to a week and taste just as good cold.
If you wanna save them longer, you can freeze wrapped candies in a freezer-safe container. Thaw them in the fridge when ready to enjoy.