Print Options

Back to Mashed Potato Pecan Fudge >

Include these items:

Taste of Home Logo

Mashed Potato Pecan Fudge

 Mashed Potato Pecan Fudge
This treasured recipe goes back to my grandmother, who loved the candy as much as I do! It's easy to make and so indulgent. Be ready to hand out the recipe.—Carolyn Hayes, Johnston City, Illinois
77 ServingsPrep: 20 min. + chilling


  • 1 teaspoon plus 1/2 cup butter, softened, divided
  • 3 ounces unsweetened chocolate, chopped
  • 1/2 cup mashed potatoes (without added milk and butter)
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/8 teaspoon salt
  • 3-3/4 cups confectioners' sugar
  • 1 cup chopped pecans


  • Line an 11-in. x 7-in. pan with foil. Grease the foil with 1 teaspoon
  • butter; set aside. In a heavy saucepan over low heat, melt chocolate
  • and remaining butter; set aside.
  • In a large bowl, combine the mashed potatoes, vanilla and salt.
  • Gradually beat in confectioners' sugar until smooth. Stir in pecans
  • and chocolate mixture. Spread into prepared pan. Refrigerate for 1
  • hour or until firm.
  • Using foil, lift fudge out of pan. Discard foil. Cut fudge into 1-in.
  • squares. Store in an airtight container in the refrigerator. Remove
  • from the refrigerator just before serving. Yield: 1-3/4 pounds.
Nutritional Facts: 1 piece equals 51 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 13 mg sodium, 7 g carbohydrate, trace fiber, trace protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.