MAINE POTATO CANDY
Years ago, folks in Maine ate potatoes daily and used leftovers in bread, doughnuts and other dishes. This potato candy recipe captures all of the old-school flavors. -Barbara Allen, Chelmsford, Massachusetts
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2 pounds (40 servings).
Number Of Ingredients 6
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.
Nutrition Facts : Calories 155 calories, Fat 7g fat (6g saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 25g carbohydrate (23g sugars, Fiber 1g fiber), Protein 1g protein.
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 CHOCOLATE FUDGE
Make and share this Potato Chocolate Fudge recipe from Food.com.
Provided by Aroostook
Categories Candy
Time 20m
Yield 32 serving(s)
Number Of Ingredients 6
Steps:
- Cook and mash a medium potato without using any seasoning, butter or milk.
- Measure 1/3 cup.
- Melt chocolate and butter together.
- Blend into mashed potatoes with the salt and vanilla.
- Mix well.
- Sift sugar.
- Add a small amount at a time, blending until no sugar is visible.
- When a spoon is no longer equal to the task of mixing, knead in the balance of the sugar with well-buttered hands.
- Turn out onto a board and continue to knead until mixture is smooth, glossy and pliable, buttering hands as necessary.
- No crumbs should remain.
- Press into a buttered 8-inch square pan or shape into balls and top each ball with nutmeg.
Nutrition Facts : Calories 79.1, Fat 2.4, SaturatedFat 1.5, Cholesterol 3.9, Sodium 26.5, Carbohydrate 15.1, Fiber 0.3, Sugar 13.9, Protein 0.3
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
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.
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