Potato Fudge

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* Exported from MasterCook *

 

Potato Fudge

 

Recipe By :Elisabeth Schafer, Jeannette L. Miller, RD

Serving Size : 36 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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nonstick vegetable cooking spray

1/2 cup mashed potatoes -- (1/2 to 1/3 cup) warm, unseasoned

1/4 teaspoon salt

1 teaspoon vanilla extract

1 pound powdered sugar -- (3 1/2 cups) sifted

1/2 cup shredded coconut

1 ounce square unsweetened chocolate

2 teaspoons butter or margarine

 

Spray an 8-inch square pan with cooking spray; set in refrigerator to chin.

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, about like a stiff dough. Knead it until it thickens. Add

more sugar if necessary. Add coconut and spread evenly in pan. Melt chocolate

and butter together; stir until evenly mixed. Spread over fudge. Cut into 36

pieces (6 by 6).

 

Nutrition Facts (per serving)

 

Serving size 1 square (20g); Servings per recipe 36; Calories 65; Calories from

Fat 9; Total Fat 1 g (1 % DV); Saturated Fat 1 g (5% DV); Cholesterol 1 mg (0%

DV); Vitamin A 0; Vitamin C 1% DV, Sodium 20mg (1% DV); Total Carbohydrate 14g

(5% DV); Dietary Fiber 0; Protein 0; Calcium 0; Iron 1% DV

 

 

 

Source:

" Vegetable Desserts, Beyond Carrot Cake & Pumpkin Pie "

Copyright:

" 1998 Elisabeth Schafer and Jeanette L. Miller, RD "

 

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Per Serving (excluding unknown items): 58 Calories; 1g Fat (10.9% calories from

fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol;

24mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other

Carbohydrates.

 

NOTES : Adapted from a pioneer recipe, a sweet bit of heritage.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0