Potato Fudge Food

POTATO FUDGE

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.

POTATO FUDGE

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.

SWEET AND SALTY FUDGE

Steps:

• Line an 8-inch square baking pan with aluminum foil. Coat the foil with cooking spray.
• In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk. Cook, stirring, until melted and smooth, 6 to 8 minutes. Pour the mixture into the prepared baking pan and spread to even out the surface. Top with spoonfuls of the peanut butter. Using a skewer or butter knife, swirl the peanut butter into the chocolate mixture. Sprinkle over the crushed chips and pretzels. Let the fudge cool for 30 minutes on the counter, then lightly cover and refrigerate for 1 hour.
• Lift the foil out of the pan and peel it from the fudge. Cut into small squares to serve.

POTATO CHOCOLATE FUDGE

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.

MASHED POTATO PECAN FUDGE

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.