Potato Fudge
Submitted by Louanne
Potato fudge uses mashed potatoes as the secret binder in a chocolate candy rolled in coconut or walnuts. A Depression-era confection that works better than it has any right to.
YIELD
12 servingsPREP
10 minCOOK
5 minREADY
25 minYes, there are potatoes in this fudge. One-third cup of unseasoned mashed potatoes gets stirred into melted chocolate and butter, and the starch binds the whole thing so it can be kneaded like dough.
The result is a dense, smooth chocolate candy that gets shaped into two 12-inch logs, rolled in shredded coconut or chopped walnuts, and sliced into rounds. Nobody guesses the secret ingredient.
This is a Depression-era thrift recipe that survived because it genuinely works.
Kitchen Tips
- Use plain unseasoned mashed potatoes. No salt, no butter, no milk already mixed in. Any seasoning will show up in the candy.
- The mixture will look crumbly before you knead it. That’s normal. Keep kneading until it smooths out.
- Refrigerate the logs for 30 minutes before slicing for cleaner cuts.
Ingredients
Directions
Melt chocolate and butter in saucepan over low heat.
Remove from heat.
Add mashed potatoes, vanilla and salt.
Mix well. Sift confectioners sugar into large bowl.
Add chocolate mixture, mixing well. Mixture will be crumbly.
Add 1 to 2 teaspoon milk, if necessary, to make a mixture that can be kneaded.
Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1¼ inch in diameter. Roll in coconut or walnuts. Cut into ½ inch thick slices. Makes 48 pieces.
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