Potato Fudge

Recipe Ingredients

		Nonstick cooking spray
1/2 cup	118ml	Warm mashed potatoes - (to 2/3 cup) - unseasoned
1/4 teaspoon	1.3ml	Salt
1 teaspoon	5ml	Vanilla
1 lb	454g / 16oz	Powdered sugar - (3 1/2 cups sifted) - or more if needed
1/2 cup	46g / 1.6oz	Shredded coconut
1 oz	28g	Unsweetened chocolate
2 teaspoons	10ml	Butter or margarine

Recipe Instructions

Coat an 8-inch square pan with cooking spray; set in refrigerator to chill. Combine potatoes, salt and vanilla in mixing bowl. Stir in some of the sugar -- mixture will liquefy. Continue stirring in sugar until mixture is the consistency of fudge, like a stiff dough. Add more sugar if necessary. Add coconut and spread evenly in pan. Melt chocolate and butter together; stir until evenly mixed. Drizzle over fudge. Chill several hours. Cut into 36 pieces.

Yields 36 servings.

Source:
St. Louis Post-Dispatch - 10-26-1998 - From Vegetable Desserts: Beyond Carrot Cake and Pumpkin Pie by Elisabeth Schafer and Jeannette L. Miller (Chronimed, $16.95)

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