Potato Chocolate Candy Recipes

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.

Steps:

• Place potato in a small saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Drain. Transfer to large bowl., Using a stand mixer, beat potato until smooth. Leave only 1/2 cup in bowl (save remaining for another use). Beat in 4 cups sugar until smooth. Gradually add enough remaining sugar until dough forms a ball., Divide dough in half. On a surface dusted with confectioners' sugar, roll half of dough into a 10x7-in. rectangle. Spread 1/4 cup peanut butter to within 1/2 in. of edges. Roll up jell-roll style, starting with a long end. Cover and refrigerate until firm, at least 1 hour. Repeat with remaining dough and peanut butter. Cut into 1/4-in. slices. Store in the refrigerator.

Steps:

• In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container.

Steps:

• 1. Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
• 2. Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
• 3. CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
• 4. While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.

Steps:

• Melt chocolates by heating them in the top of a double boiler, stirring it occasionally, until melted and smooth. Or you can melt chocolate in a microwave.
• In a mixing bowl, mix potatoes together with salt, vanilla and coconut flakes. Drizzle confectioners' sugar over potatoes, stir and add sugar gradually about 1 cup at a time. Mixture will get like liquid when first sugar is added then will begin to thicken.
• When mixture becomes the consistency of stiff dough, knead it even if not all the sugar has been added.
• After kneading, cover it with a damp cloth and chill until you can roll the candy into a ball, use a spoon to pick it up and roll them into small ½ inch balls. Then if you like roll balls in melted chocolate then then you can roll in peanuts or coconut.

Steps:

• Boil potato until very tender. In small bowl, mash potato with fork or masher. Add 3 1/2 cups of confectioners' sugar slowly until thick dough like consistency. Spread remaining sugar on flat surface and roll out dough evenly. Spread on peanut butter and chocolate.Roll into log and cut into 1 inch pieces! Yummy!

Steps:

• 1. Place wax paper on cookie sheet; set aside. Bake potato then mash, should have approximately 3/4 cups. Mix together potato, vanilla and salt. Slowly add the cocoa and the powdered sugar. Beat till the mixture is stiff enough to be shaped into balls, approximately 1" in diameter. Refrigerate for two hours. Dip them into glaze one at a time while still cold. Let excess drip off and place on wax paper and refrigerate till chocolate is set. Store in refrigerator in a sealed container.
• 2. GLAZE: In top of double boiler over hot, not boiling, water melt chocolate and butter; stir till mixture is smooth. Cool slightly.