POTATO FUDGE
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
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
POTATO FUDGE
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
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.
MASHED POTATO FUDGE RECIPE - (4/5)
Provided by micpad
Number Of Ingredients 6
Steps:
- While the mashed potatoes are still hot, beat in the powdered sugar and coconut; then add the vanilla extract. Press into a lightly greased 8-inch square pan. In a saucepan over low heat, melt chocolate and butter, stirring occasionally. When melted, pour over top of the potato mixture. Refrigerate until set and then cut into squares. Store in an airtight container in the refrigerator. Makes 64 1-inch pieces. VARIATIONS WITHOUT CHOCOLATE: PEANUT BUTTER: Roll potato mixture on wax paper sprinkled with powdered sugar until very thin. Spread with creamy peanut butter and then roll into a long log. Roll in a little more powdered sugar and refrigerate. Slice to serve. TENNESSEE CHRISTMAS MINTS: Omit vanilla extract and substitute a few drops of oil of peppermint. Tint fondant pink with food coloring. Flatten balls to approximately 1/2-inch thickness. COFFEE MOCHA LOGS: Add 2 teaspoons instant coffee powder to recipe while kneading mixture. Shape into finger rolls 1/2-by-2 inches. Roll in chocolate sprinkles.
CHOCOLATE TATER FUDGE
This delicious chocolately fudge, has mashed potato in it!! My mom has made this many times when company came over, and not once has anyone guessed that mashed potatoes were in this fudge. We have often omitted the peanuts.
Provided by LUv 2 BaKE
Categories Candy
Time 35m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Peel and cook potato; mash with enough milk to make it fluffy (you should have 1/3 cup mashed potato); set aside.
- Line a 8x4x2 inch loaf pan with foil, extending foil over the edges of the pan; spray the foil with nonstick cooking spray and set aside.
- Melt chocolate; stir in mashed potato, peanut butter, and vanilla; stir in powdered sugar (if necessary, use your hands to mix in the last 1/4 cup sugar).
- Stir in half of the peanuts.
- Turn fudge into prepared pan, press down evenly; sprinkle with remaining peanuts, then press the peanuts into the fudge.
- Chill until firm; once firm, use the foil to lift the fudge out, cut into 1 inch squares; store in a tightly covered contatiner in the fridge.
- Yield 32 pieces.
Nutrition Facts : Calories 62.7, Fat 2.9, SaturatedFat 0.9, Cholesterol 0.1, Sodium 19.4, Carbohydrate 9, Fiber 0.5, Sugar 7.4, Protein 1.2
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