Idaho Potato Candy Food

IDAHO POTATO CANDY

Idaho Potato Candy image

Taste will remind you of a Mounds bar. Want to make an Almond Joy? Top each candy with a toasted almond and use Milk Chocolate.

Provided by SharleneW

Categories Candy

Time 1h

Yield 2 pounds

Number Of Ingredients 9

Ingredients

1 cup butter
3/4 cup mashed potatoes
2 lbs confectioners' sugar
10 ounces sweetened coconut
2 teaspoons vanilla extract
1/2 teaspoon salt
12 ounces semi-sweet chocolate chips
2 ounces unsweetened chocolate squares
1/2 paraffin wax block (also called baking wax)

Steps:

Melt butter.
Add butter to potatoes, then add sugar, coconut, vanilla and salt.
Use your clean hands to mix thoroughly.
Shape into small balls or ovals.
Chill while you prepare chocolate dip.
To make dipping chocolate, melt ingredients in a double boiler.
Dip each piece into melted chocolate and place on waxed paper to harden.
Stir in refrigerator in an airtight container.

Nutrition Facts : Calories 4284.4, Fat 204.4, SaturatedFat 138.4, Cholesterol 245.6, Sodium 1866.3, Carbohydrate 649.4, Fiber 22, Sugar 600.2, Protein 17.9

POTATO CANDY

Potato Candy image

My children love this old-fashioned potato candy. It's so easy to make and I always have the ingredients on hand. Nutella would also work as a filling in place of peanut butter. -Bonnie Presley, Lovely, Kentucky

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 6-1/2 dozen.

Number Of Ingredients 3

Ingredients

1 medium potato, peeled and cubed
5 to 5-1/2 cups confectioners' sugar
1/2 cup creamy peanut butter

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.

Nutrition Facts : Calories 41 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 8g carbohydrate (8g sugars, Fiber 0 fiber), Protein 0 protein.

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