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Nutrition Facts (per serving) | |
---|---|
284 | Calories |
8g | Fat |
54g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings: 16 | |
Amount per serving | |
Calories | 284 |
% Daily Value* | |
Total Fat 8g | 10% |
Saturated Fat 5g | 27% |
Cholesterol 2mg | 1% |
Sodium 78mg | 3% |
Total Carbohydrate 54g | 20% |
Dietary Fiber 2g | 7% |
Total Sugars 49g | |
Protein 1g | |
Vitamin C 1mg | 3% |
Calcium 7mg | 1% |
Iron 1mg | 5% |
Potassium 114mg | 2% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
Coconut potato fudge has a strong coconut flavor, a dark chocolate topping, and a creaminess that comes from...mashed potatoes?! This fudge recipe is a great way to use up leftover mashed potatoes, as long as they aren't seasoned with savory ingredients.
Ingredients
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1/2 cup hot mashed potatoes
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2 teaspoons butter, softened
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6 cups confectioners' sugar
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2 2/3 cups flaked coconut
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1 dash salt
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1 teaspoon vanilla extract
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4 ounces dark chocolate
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1 tablespoon vegetable oil
Steps to Make It
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Line an 8 x 8-inch baking pan with foil and spray the foil with nonstick cooking spray.
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Mix mashed potatoes and butter in a large mixing bowl. Gradually add the sifted powdered sugar in batches, beating until well combined.
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Stir in the coconut, vanilla and salt. Press firmly and evenly into the baking pan.
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Melt the chocolate and the vegetable oil together in the microwave or over a double boiler. Spread the melted chocolate over the top of the fudge, and chill until the chocolate is firm. Cut into 1-inch squares to serve. Store coconut potato fudge in an airtight container in the refrigerator for up to a week.
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