|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 8g||10%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 54g||20%|
|Dietary Fiber 2g||7%|
|Total Sugars 49g|
|Vitamin C 1mg||3%|
|*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.
1/2 cup hot mashed potatoes
2 teaspoons butter, softened
6 cups confectioners' sugar
2 2/3 cups flaked coconut
1 dash salt
1 teaspoon vanilla extract
4 ounces dark chocolate
1 tablespoon vegetable oil
Line an 8 x 8-inch baking pan with foil and spray the foil with nonstick cooking spray.
Mix mashed potatoes and butter in a large mixing bowl. Gradually add the sifted powdered sugar in batches, beating until well combined.
Stir in the coconut, vanilla and salt. Press firmly and evenly into the baking pan.
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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