Mashed Potato Fudge Recipe
Coconut Potato Fudge

  Home    |   Recipe Indexes   |   Dinner Party Menus   |   Food History   |   Diet - Health - Beauty

Baking Corner |  Regional Foods | Cooking Articles Hints & Tips | Culinary Dictionary | Newspaper Columns

Follow What's Cooking America on Facebook

This Mashed Potato Fudge recipe is an old family recipe that has been passed down for generations. Since this candy recipe is a unique and unusual recipes, I thought everyone would enjoy seeing them and perhaps making this delicious fudge. They taste kind of like Almond Joy (Mounds Bar) candy bars, but without the almonds. Makes a great Christmas candy. Also a great way to use leftover plain mashed potatoes.

More wonderful Candy Recipes.

Mashed Potato Fudge - Coconut Potato Fudge Recipe:

Recipe Type: Candy, Potatoes, Chocolate
Yields: 64 (1-inch0 pieces
Prep time: 15 min


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

* You can also bake a medium-size potato and mash it while still hot. The mashed potatoes should equal 1/4 cup. Learn how to make Perfect Mashed Potatoes. You can also use instant mashed potatoes to make this candy.


Bake or microwave the potato until a fork pierces it easily.

While the mashed potatoes are still warm, beat in the powdered sugar and coconut; then add the vanilla extract.

Press into a lightly-greased 8-inch square pan; set aside.

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.


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.

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.

Add 2 teaspoons instant coffee powder to recipe while kneading mixture. Shape into finger rolls 1/2-by-2 inches. Roll in chocolate sprinkles.

Contact Linda Stradley - By Google

What's Cooking AmericaŠ copyright 2004-2014 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. - Privacy Policy