Food recipes
Potato Fudge
Potato Fudge Ingredients: butter, without salt sugars, granulated syrups, corn, light milk, fluid, 1% fat, without added vitamin a and vitamin d potatoes, raw, skin salt, table spartan, real semi-sweet chocolate bakin...
Potato Fudge
Ingredients:
butter, without salt
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
salt, table
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
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 234F 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.
Ingredients:
butter, without salt
sugars, granulated
syrups, corn, light
milk, fluid, 1% fat, without added vitamin a and vitamin d
potatoes, raw, skin
salt, table
spartan, real semi-sweet chocolate baking chips,
vanilla extract
Directions:
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 234F 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.