Mashed Potato Fudge
This recipe is by Jane Claire Edmunds and Myrtle Hartley, two Oregon sisters that are now in their 80's. They presently live in a retirement home, but still make this delicious potato candy every year.
- 1/2 cup unseasoned, well-mashed cooked potatoes (about 1 medium potato)
- 3 cups powdered (confectioners) sugar
- 1 cup flaked or shredded coconut
- 1 teaspoon pure vanilla extract
- 3 ounces semi-sweet chocolate
- 3 tablespoons butter
Adapted from whatscookingamerica.net
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:
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.