POTATO FUDGE

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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.

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