How To make Potato Fudge
3 oz Unsweetened chocolate
3 tb Butter or regular margarine
1/3 c Unseasoned mashed potatoes
1 ts Vanilla
1 ds Salt
1 lb Confectioners sugar
1 ts To 2 ts milk
Flaked coconut Chopped walnuts 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 1-2 tsp 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 1-1/4 inch in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Origin: Farm Journal's Choice Chocolate Recipes Shared by: Sharon Stevens
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Ingredients
2 medium sweet potatoes
1 cup (200 g) packed light brown sugar
½ cup almond butter (125 mL), divided
6 oz white chocolate (170 g), chopped
½ cup (125 mL) virgin coconut oil
1 cup (150 g) icing sugar
2 tsp (10 mL) vanilla
1 pinch salt
Sprinkles, toffee bits or flaked coconut, for décor
Directions
1. Preheat the oven to 350ºF (180ºF). Pierce the sweet potatoes with a fork and bake them until tender, 30-40 minutes. Let them cool completely.
2. Line mini muffins tins with paper liners. Peel the skin from the cooled sweet potatoes and purée them until smooth. Measure out 1 cup (250 mL) of the purée into in a saucepan along with the brown sugar. Bring this to a simmer over medium heat while whisking, and simmer for about a minute after it begins to bubble. Remove the pan from the heat and whisk in 1/4 cup (60 mL) of the almond butter, until it has dissolved. Transfer this to a large mixing bowl and set aside.
3. Place the white chocolate, coconut oil and the remaining 1/4 cup (60 mL) of almond butter in a small saucepan and melt until smooth over low heat when gently but constantly stirring. Add this to the sweet potato mixture and whisk in.
4. Whisk in the icing sugar, vanilla and salt by hand until smooth. Spoon the mixture into a piping bag (with a large plain tip, or even no tip) and pipe the fudge into the paper cups, right to the top. Sprinkle each piece of fudge with the décor of your choice and chill for at least 2 hours until set.
The fudge will keep, refrigerated, for up to 2 weeks.
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How to make potato chip and caramel fudge recipe
This potato chip and caramel fudge has a creamy layer of chocolate fudge, gooey jersey caramels and a crunchy salty potato crisp topping. Delicious and so easy to make. (Stock media provided by pond5.com)
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How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS
How To Make the EASIEST 2 Ingredient FUDGE Recipe for the HOLIDAYS. Check out what 2 ingredients make this fudge. You won't believe how scrumptious this fudge tastes.
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Potato Fudge Toffee || Potato Fudge
Potato Fudge Toffee || Potato Fudge
Hello friends,
I am back from _FoodInSight_ kitchen with a variety and tasty recipe Potato Fudge or Potato Fudge Toffee
It was a nice different taste. I am not a fan of it but it was worth once a tried recipe. I shall make this again with a double sugar ratio and experiment with it.
For this you will need:
2 medium-sized potatoes
200 gram condensed milk
1 cup of sugar
Pinch of salt
1 tsp Vanilla essence
I hope you all will give it a try for once.
#_FoodInSight_ #PotatoFudge #sweets #cooking #withme #desserts #sweet #srilanka
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Thanks for watching and thanks for your valuable support and comment. With love ????
Turn Leftover Mashed POTATOES Into Fudge
Got leftover mashed potatoes from your Thanksgiving Day feast? Here's the perfect recipe for them -- Mashed Potato Fudge. ???? Let's do this? #potatofudge #leftovers
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This video is NOT sponsored. Just making ???? fudge.
I used Savuer's recipe which was adapted from Patty Pinner's Cud'n Bertise's Mashed Potato Fudge.
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Peanut Butter Fudge #shorts#chef#cooking#fudge#fyp#easyrecipe#dessert
gluten free & dairy free
recipe @joshuaweissman
Ingredients:
1 cup smooth peanut butter
1/3 cup melted coconut oil
1 tsp vanilla
1/4 cup maple syrup
1/2 tsp salt
In a large bowl, combine ingredients until smooth. Then, pour into a dish lined with parchment paper. Smooth out evenly. Then place in freezer for 45-60 minutes. Remove, slice and enjoy!
Best stored in refrigerator.