Mashed Potato Fudge Recipe 45

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POTATO FUDGE



Potato Fudge image

This is posted by request, but sounds interesting, so I will probably try it soon. So many fudge recipes I have looked at seem to have marshmallow creme as a main ingredient! I know people have been making fudge for hundreds of years, but I am sure that marshmallow creme hasn't been around that long. Novel idea- it reminds me of Beanie Brownies (#29280) which contains black beans and Velveeta Fudge (#45077). Recipe adapted from Christmas-Cookies.com

Provided by Roosie

Categories     Candy

Time 20m

Yield 40 serving(s)

Number Of Ingredients 8

1/4 cup butter
2 cups sugar
1/4 cup light corn syrup
5 ounces evaporated milk
3/4 cup mashed potatoes (approx.)
1/4 teaspoon salt
6 ounces semi-sweet chocolate chips (about 1 cup)
1 teaspoon vanilla extract

Steps:

  • Line a 9" x 9" pan with waxed paper or foil and set aside.
  • (This can also be done in an 8"x8" pan, but your fudge will be thicker, obviously) Heat butter and potatoes and mix until potatoes are creamy and well-blended.
  • Drier potatoes will work better so if you are using mashed potatoes that are a little wet, you may want to heat them to evaporate some of the liquid.
  • Heat milk in a saucepan over medium heat until warm.
  • Add sugar, salt, and corn syup.
  • Bring to a rolling boil, stirring occasionally with a wooden spoon.
  • Continue to boil for about 5 minutes, then add the potatoes and mix.
  • Bring back to a boil for about 3 minutes or until the boiling temperature reaches 234°F on a candy thermometer.
  • Remove from heat and stir in remaining butter, chocolate chips and vanilla.
  • Mix thoroughly and pour into prepared pan.
  • Chill.
  • Remove from pan, remove paper or foil, cut into squares.
  • Decorate with powdered sugar, a blend of powdered sugar and a little cocoa powder, or if you would like, you may melt some chocolate over a double boiler and dip in chocolate and let set on waxed paper.

POTATO FUDGE



Potato Fudge image

My friend's grandmother made me this, and I was so intrigued by it that I begged her for the recipe!

Provided by Kathryn

Categories     Desserts     Candy Recipes     Fudge Recipes

Time 1h35m

Yield 16

Number Of Ingredients 5

1 potato
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 cup sweetened flaked coconut
cooking spray

Steps:

  • Place potato in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain. Cool potato until easily handled, about 5 minutes.
  • Peel potato and mash into a bowl. Stir in vanilla extract. Stir in confectioners' sugar until mixture is smooth and firm. Fold in coconut.
  • Grease a 9-inch cake pan with cooking spray. Spread potato mixture in the pan. Refrigerate until set, about 1 hour. Cut into squares.

Nutrition Facts : Calories 123.7 calories, Carbohydrate 28.2 g, Fat 1.3 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 1.2 g, Sodium 14.2 mg, Sugar 24.9 g

MASHED POTATO PECAN FUDGE



Mashed Potato Pecan Fudge image

This treasured recipe goes back to my grandmother, who loved the candy as much as I do! It's easy to make and so indulgent. Be ready to hand out the recipe.-Carolyn Hayes, Johnston City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-3/4 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/2 cup butter, softened, divided
3 ounces unsweetened chocolate, chopped
1/2 cup mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
1/8 teaspoon salt
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Steps:

  • Line an 11x7-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan over low heat, melt chocolate and remaining butter; set aside., In a large bowl, combine the mashed potatoes, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Stir in pecans and chocolate mixture. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Remove from the refrigerator just before serving.

Nutrition Facts :

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