Best 3 Mashed Potato Fudge Recipes
Indulge in a delightful culinary journey with our exquisite Mashed Potato Fudge, a unique and delectable treat that combines the comforting flavors of mashed potatoes with the rich decadence of fudge. This unexpected fusion of flavors creates a symphony of textures and tastes that will tantalize your palate. Discover the perfect balance of sweet and savory as fluffy mashed potatoes blend seamlessly with creamy fudge, resulting in a velvety smooth and irresistibly creamy fudge. Explore variations of this extraordinary dessert, including a classic mashed potato fudge recipe, a decadent sweet potato fudge recipe, and a delightful vegan mashed potato fudge recipe. Each variation offers a unique twist on this innovative dessert, catering to diverse dietary preferences and ensuring there's a perfect Mashed Potato Fudge recipe for everyone to savor.
Here are our top 3 tried and tested recipes!
MASHED POTATO PECAN FUDGE
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
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)
Provided by micpad
Number Of Ingredients 6
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
My sunday school teacher Mrs. Mary Visser (who has recently passed away) used to make these brownies all the time. They are super good fudgy delightfulness!
Provided by Diane Schmidt
Categories Other Desserts
Time 25m
Number Of Ingredients 5
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.
Tips:
- Use Yukon Gold or Russet potatoes for the smoothest, creamiest fudge. Yukon Gold potatoes have a naturally high starch content, which helps to create a smooth and creamy texture. Russet potatoes are also a good choice, as they have a lower moisture content than other types of potatoes, which helps to prevent the fudge from becoming too runny.
- Cook the potatoes until they are very soft. The potatoes should be so soft that they can be easily mashed with a fork. This will help to ensure that the fudge is smooth and creamy.
- Use a food processor or blender to puree the potatoes. This will help to create a smooth and creamy texture. If you don't have a food processor or blender, you can mash the potatoes by hand, but it will take a bit more time.
- Add the sugar, butter, and milk gradually. This will help to prevent the fudge from becoming too thick or too runny. Add the sugar one cup at a time, stirring constantly. Add the butter one tablespoon at a time, stirring constantly. Add the milk one-fourth cup at a time, stirring constantly.
- Cook the fudge over medium heat, stirring constantly. This will help to prevent the fudge from scorching. Cook the fudge until it has reached the desired consistency. The fudge should be thick and creamy, but not too thick that it is difficult to stir.
- Pour the fudge into a greased 9x13 inch baking pan. Let the fudge cool completely before cutting it into squares.
- Store the fudge in an airtight container at room temperature for up to 2 weeks. The fudge can also be stored in the refrigerator for up to 4 weeks.
Conclusion:
Mashed potato fudge is a delicious and easy-to-make treat that is perfect for any occasion. It is a great way to use up leftover mashed potatoes, and it can be customized to your liking. Whether you like it plain or with added flavors, mashed potato fudge is sure to be a hit with everyone who tries it.
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