Peppermint Potato Candy Recipe

5 3 3
Peppermint Potato Candy Recipe
Peppermint Potato Candy Recipe photo by Taste of Home
Publisher Photo

Peppermint Potato Candy Recipe

Read Reviews
5 3 3
Publisher Photo
No one will suspect that these quick minty candies started with yesterday's mashed potatoes. Our taste-testing panelists couldn't get enough of the chocolate-covered sweets that were submitted by Cindy Reams from Philipsburg, Pennsylvania.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. + chilling

Ingredients

  • 3/4 cup mashed potatoes (prepared without milk and butter)
  • 2 teaspoons butter, softened
  • 1 teaspoon peppermint extract
  • 7-1/2 cups confectioners' sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening

Directions

In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan.
In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container. Yield: about 2-3/4 pounds.
Originally published as Peppermint Potato Candy in Quick Cooking November/December 2004, p57

Nutritional Facts

2 each: 271 calories, 6g fat (3g saturated fat), 1mg cholesterol, 8mg sodium, 56g carbohydrate (51g sugars, 1g fiber), 1g protein.

  • 3/4 cup mashed potatoes (prepared without milk and butter)
  • 2 teaspoons butter, softened
  • 1 teaspoon peppermint extract
  • 7-1/2 cups confectioners' sugar
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 tablespoon shortening
  1. In a large bowl, beat the mashed potatoes, butter and extract until blended. Gradually beat in confectioners' sugar. Press into a foil-lined 13-in. x 9-in. pan.
  2. In a microwave, melt chocolate chips and shortening; stir until smooth. Spread over potato mixture. Cover and refrigerate until set. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Store in an airtight container. Yield: about 2-3/4 pounds.
Originally published as Peppermint Potato Candy in Quick Cooking November/December 2004, p57

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPeppermint Potato Candy

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
bylaw User ID: 797340 65904
Reviewed Dec. 3, 2010

"These are very good and super sweet. Next time I think I'll use either wax paper or parchment paper to line the pan. Don't let the chocolate get too hard. It cracks when you try to cut it. ;)"

MY REVIEW
dorajensen User ID: 3891897 126131
Reviewed Dec. 31, 2009

"We love this recipe...especially since I don't eat chocolate. I can still enjoy the wonderful minty taste...I just leave off the chocolate, so our whole family can eat it. Yum!"

MY REVIEW
ahmom User ID: 3426126 57415
Reviewed Oct. 29, 2009 Edited Apr. 5, 2014

"very good!"

Loading Image