Mashed Potato Fudge Food

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POTATO FUDGE



Potato Fudge image

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

1 potato
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 cup sweetened flaked coconut
cooking spray

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



Potato Fudge image

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

1/4 cup butter
2 cups sugar
1/4 cup light corn syrup
5 ounces evaporated milk
3/4 cup mashed potatoes (approx.)
1/4 teaspoon salt
6 ounces semi-sweet chocolate chips (about 1 cup)
1 teaspoon vanilla extract

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 PECAN FUDGE



Mashed Potato Pecan Fudge image

This treasured recipe goes back to my grandmother, who loved the candy as much as I do! It's easy to make and so indulgent. Be ready to hand out the recipe.-Carolyn Hayes, Johnston City, Illinois

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 1-3/4 pounds.

Number Of Ingredients 7

1 teaspoon plus 1/2 cup butter, softened, divided
3 ounces unsweetened chocolate, chopped
1/2 cup mashed potatoes (without added milk and butter)
1 teaspoon vanilla extract
1/8 teaspoon salt
3-3/4 cups confectioners' sugar
1 cup chopped pecans

Steps:

  • Line an 11x7-in. pan with foil. Grease the foil with 1 teaspoon butter; set aside. In a heavy saucepan over low heat, melt chocolate and remaining butter; set aside., In a large bowl, combine the mashed potatoes, vanilla and salt. Gradually beat in confectioners' sugar until smooth. Stir in pecans and chocolate mixture. Spread into prepared pan. Refrigerate for 1 hour or until firm., Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in. squares. Store in an airtight container in the refrigerator. Remove from the refrigerator just before serving.

Nutrition Facts :

MASHED POTATO FUDGE RECIPE - (4/5)



Mashed Potato Fudge Recipe - (4/5) image

Provided by micpad

Number Of Ingredients 6

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

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.

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