Best Potato Fudge Recipes

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.

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.

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.

CHOCOLATE ALMOND BUTTER POTATO FUDGE

Steps:

• 1. Ingredients: 2/3 C. potato flakes (Hungry Jack's) 2/3 C. water 1/3 C. milk Or 1 C. stiffly mashed, plain cooked, pealed potato 2 tsp. vanilla extract 2 pounds confectioner's powdered sugar ¼ C. Hershey's or good quality unsweetened cocoa (for vanilla fudge, leave out the cocoa) ¼ to ½ tsp. salt--can be left out. 1 ½ Tbl. Very softened butter, but not melted completely. 1 12-oz. jar no-stir (or thoroughly stirred) almond butter--Creamy or Crunchy. (can use peanut butter or hazelnut butter or other nut butters) *Other possible ingredients: finely shredded coconut; toffee chips; chopped cherry, etc.
• 2. Directions: Please read ALL directions first!
• 3. Thoroughly mix or mash potato; mix in vanilla, and set aside.
• 4. Put about 1 pound of powdered sugar into a large mixing bowl. Mix cocoa and salt into sugar.
• 5. Stir the 1 Cup of potato mixture with vanilla into the 1 pound of p. sugar, until completely mixed. Mixture will be fairly moist.
• 6. Add the very soft butter, mixing well. (Save a little sugar to powder the rolling surface so the fudge dough will not stick.)
• 7. This is important, and the fun part! Be patient, it will be worth it! Continue blending, very well, the remaining pound of powdered sugar about half a cup at a time into the mixture until the fudge dough is the texture of play dough. Use your hands to knead the fudge dough to the right texture.
• 8. You want the fudge dough to be thick, but not sticky, and flexible enough to roll out, and then, roll up as you would a jelly roll. If fudge dough is too dry, lightly moisten your hands with water and knead the dough until all moisture is evenly incorporated. A little water goes a long way! Continue to knead and add moisture as needed, until the fudge dough is ready to roll out.
• 9. Roll out dough into about a 12" circle or rectangle and thickness is about 3/8". I do the rolling on non-stick foil or sugar-dusted wax paper or sugar-dusted surface. Try lightly rolling edge of dough into a tube, if the dough is too dry and cracks too much, you can re-knead adding more moisture into the dough. Continue until fudge dough has the consistency and flexibility of play dough, and not too sticky.
• 10. After rolling out dough into shape, spread the almond butter over the entire surface of the fudge dough. (If you would like, you can sprinkle finely shredded coconut or other ingredients over the almond butter for added flavor.)
• 11. Start rolling dough with almond butter into as tight a roll as you can (without squeezing out the almond butter) to start so the roll will not be too large in diameter when completed. (When finished, mine is a kind of "square" roll instead of round. It will make square pieces when completely cut.)
• 12. If the fudge dough is not already as stiff as you would like, you may chill the roll for half hour or so, then slice roll into ½" slices; then, cut slices into fourths (about normal fudge-size pieces), but, as it is a fudge, you can slice first, then refrigerate (I slice first since slicing will become more difficult as the fudge firms).
• 13. Enjoy!

RICH SWEET POTATO-CHOCOLATE FUDGE CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease two 9" round cake pans.
• At low speed, beat cake mix with eggs, melted butter and 1 cup water for 30 seconds.
• Increase speed to medium; beat 2 minutes.
• Reduce speed to low; beat in cooked mashed sweet potatoes, and chocolate chips.
• Divide batter between pans.
• Bake 25-30 minutes, or until cake test done.
• Cool on rack 15 minutes before removing from pans.
• Frost cake with desired frosting.

CHOCOLATE PEANUT BUTTER POTATO FUDGE

Steps:

• In a 2 1/2 quart microwave safe bowl, cook chocolate pieces, uncovered, on high for 1 1/2-2 minutes or until pieces are melted and smooth, stirring half way through the cooking time.
• Stir in potatoes, peanut butter and vanilla. Add powdered sugar and stir till well blended. With the back of a spoon, press the mixture into a greased 8x8x2-inch pan. Cover and chill. When firm cut into squares.

SALTED CASHEW SWEET POTATO FUDGE

Steps:

• Spray a 4 x 5-inch glass dish with non-stick baking spray; set aside.
• Warm a glass bowl and add white chocolate chips. Heat in microwave, stopping every 20 seconds to stir.
• When melted, stir in mashed Bruce's® Yams Cut Sweet Potatoes, cream, vanilla, salt and nutmeg. Mix quickly, then add cashew butter and continue to mix until very smooth. Pour mixture into prepared dish. Sprinkle with chopped cashews (patting them gently into fudge).
• Refrigerate for a minimum of 2 hours.

MASHED POTATO FUDGE RECIPE - (4/5)

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.

MASHED POTATO FUDGE BROWNIES

Steps:

• 1. Grease bottom only of 9x13 pan. In a large mixing bowl combine all ingredients. Beat with a spoon for about 50 strokes. Batter will be lumpy.
• 2. Bake at 350* for 25-30 minutes. Cool completely before cutting. Frost if desired.