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
Ingredients
- 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 vanilla extract
- 1/8 teaspoon salt
- 3-3/4 cups confectioners' sugar
- 1 cup chopped pecans
Reviews
Pros: end result is REALLY good! The taste is great and you would never be able to tell that there's potato in it. It's also completely foolproof and more cost-effective to make it using this method instead of more traditional fudge recipes. Cons: the texture is somewhere between being like a thick paste and a bit chalky. It's missing that creaminess of classic fudge. My biggest gripe with this recipe is the amount of elbow grease you need to form the fudge. Maybe this would be a lot easier to make using a high end food processor (which I don't have), but if you don't have one, be prepared to knead this mixture out like bread dough. Overall, I would consider making this again, but maybe just for the holidays, or some other special occasion.