Coconut Potato Fudge Candy Recipe

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Coconut Potato Fudge Recipe

Coconut Potato Fudge Candy


Coconut Potato Fudge, also known as Mashed Potato Fudge, is an old-fashion and treasured candy recipe that has been passed down for generations.  It was during the depression era in the United States that potato candy grew in popularity where cooks had to learn to be resourceful with less expensive ingredients.  If you have never eaten potato candy, the concept may seem a bit odd.  Those who have eaten it know that it is incredibly sweet, much like fudge or caramel.

Since this candy recipe is a unique and very unusual candy recipe, I thought everyone would enjoy seeing this candy recipe and perhaps making this delicious Mashed Potato Fudge.  Mashed Potato Fudge taste kind of like Almond Joy (Mounds Bar) candy bars, but without the almonds.  No one will guess that you have used mashed potatoes in this recipe, unless you tell them!

Makes a great Christmas candy.  Also a great way to use leftover plain mashed potatoes.

More wonderful Candy Recipes.



Coconut Potato Fudge Recipe:

Mashed Potato Fudge Recipe

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 4 servings


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 1/2 cup.  Learn how to make Perfect Mashed Potatoes.  You can also use instant mashed potatoes to make this candy.



In large saucepan, add cut-up potatoes, 1/2 teaspoon salt, and just enough cold water until potatoes are covered; bring to a boil.  Reduce heat to medium; cover and let simmer 15 to 20 minutes or until potatoes are tender when pierced with a fork.  Potatoes are done when the internal temperature registers approximately 200 degrees F. on your cooking thermometer.

Thermapen ThermometerThis is the type of cooking thermometer that I prefer and use in my cooking.  I get many readers asking what cooking thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Also heat hot milk or saucepan or microwave.  NOTE: Do not add cold milk/cream when making mashed potatoes.

When the potatoes are cooked, remove from heat and immediately drain potatoes thoroughly in a colander.  Return to saucepan; heat over medium-low heat approximately 1 to 2 minutes to dry potatoes, stirring occasionally.  NOTE: Boiled potatoes left in water will start to set up like jelly and may even increase in volume, becoming swollen and watery. That is why it is important to let the potatoes drain for a couple of minutes in a colander immediately after they are cooked.

In the same saucepan that the potatoes have been heated in, mash potatoes with a potato masher, potato ricer (do not use your electric mixer) until there are no lumps.  Stir in warm butter, remaining 1/2 teaspoon salt, and 1/2 cup of the hot milk.  Add additional milk, a little at a time, if necessary, for desired consistency.

Note: Gluey or gooey mashed potatoes are caused by vigorous over mashing, as anyone who has tried to make the side dish in a food processor can attest. When potatoes are boiled, their starch granules swell.  If those granules are broken too vigorously, the cells release copious quantities of starch, resulting in a potatoes with the consistency of wallpaper paste.  I personally use a potato ricer when making mashed potatoes.  Using a potato ricer, you can make velvety smooth mashed potatoes right at home because potatoes come out fluffy without being gummy.  Once you use the potato rice, you will never go back to the old traditional potato masher.  If you do not have one and would like to purchase a potato ricer, just click on the green link.

Season to taste with additional salt, if desired.  Press the potato mixture into a lightly-greased 8-inch square pan; set aside.

Either in another saucepan or microwave, melt the butter and chocolate, stirring occasionally.  When melted, remove from heat and pour the melted butter and chocolate mixture over the top of the potato mixture.

Store in an airtight container in the refrigerator.

Serve immediately.

Makes 64 (1-inch) pieces.


Potluck or traveling tip for prepared mashed potatoes:  Potluck dishes seem to cool off quickly.  To keep your prepared mashed potatoes warm, place them in an attractive insulated ice bucket.  The ice bucket will keep the mashed potatoes warm until ready to serve.


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.



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