Recipe: Potato Candy , Potato Fudge, Irish Potatoes (repost as tried from bme/aust)

Shirley -- Here are a couple of recipes that were previously posted on RecipeLink as "tried" by bme/aust Aug 9, 2001. Be sure to scroll down on her post to see how she recommends making various shapes. I hope they are what you want. How nice of you to do this project for your sister. Kel
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The easiest recipe for this candy that I have used is 1 mashed poatao plus enough confectioner's sugar to make a very stiff dough. Roll into balls, and chill uncovered overnight to set and dry the candy.

POTATO CANDY
By : Homemade Happiness, St.Anne's Parish, Caribou, Maine

3/4 cup mashed potatoes -- cold
4 cups confectioner's sugar
4 cups coconut -- chopped
1 1/2 teaspoons vanilla
1/2 teaspoon salt
4 squares baking chocolate (sweet or semisweet)

Mix Potatoes and confectioners sugar. Stir in coconut, vanilla and salt. Blend well. Press into one large or two small pans, so candy will be 1/2 inch thick. Melt chocolate over hot water, do not let water boil. Pour
chocolate on top of candy, cool and cut in squares.

Recipe

MASHED POTATO FUDGE

1/2 cup well-mashed cooked potato (about 1 medium potato)
3 cups powdered sugar
1 cup flaked or shredded coconut
1 tsp vanilla
2 squares semisweet chocolate

While the potato is hot, beat in the sugar and coconut, then the vanilla. Press into a lightly greased 8-inch square pan. Melt chocolate and pour over top. Chill and cut into squares. Keeps indefinitely in airtight container in refrigerator. Makes 64 1-inch pieces.

VARIATIONS:
Tenessee Christmas Mints: Substitute a few drops of oil of peppermint for the vanilla. Tint fondant pink and flatten balls to approx 1/2-inch thickness.

Candied Fruit Balls: Substitute rum, lemon or maple flavoring for the vanilla. Add 1/2 cup finely chopped candied fruit such as cherries, pineapple, apricots or dates. Dried orange or lemon peel can also be used. Allow to dry at room temp for at least 24 hours. These keep well at room temp for 2 weeks if covered with plastic wrap.

Filbert Squares: Add 3/4 cup chopped unsalted filberts, lightly toasted, to recipe while kneading mixture. Roll out onto smooth surface in a square approx 1-inch thick. Cut into 3/4-inch squares.

Chocolate-Dipped: Melt 1/4 cake paraffin wax with 6 oz chocolate chips and 2 squares unsweetened chocolate. Dip refrigerator-hardened balls or squares of candy in chocolate and place on wax paper to dry. If desired,
press an almond into the top.

Peanut butter: Roll potato mixture on wax paper sprinkled with powdered sugar until very thin. Spread with creamy peanut butter and then roll into a long log. Roll in a little more powdered sugar and refrigerate. Slice to serve.

Easter Eggs: Shape the potato mixture into any size egg-shape. Place in freezer to harden. Line a cookie sheet with wax paper. Dip eggs into chocolate (see Chocolate-Dipped recipe above). Place on wax paper and refrigerate.

Coconut Peaks: Form mixture into peak-topped mounds, using about 1 Tbsp each. Set on wax paper and allow to dry for 30 minutes. Melt about 3 oz baking chocolate and dip the bottom of each peak into the chocolate. Chill in refrigerator to harden.

Variation:
Maine Needham
Increase potato to 3/4 cup, powdered sugar to 2 lbs, coconut to 1/2 lb, and vanilla to 2 tsp. Beat in 1 cube butter. Spread onto cookie sheet and freeze 1 hour to harden, then cut into pieces and dip in chocolate as above.
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Irish Potato Candy
Makes 4 lb

2 lb confectioners' sugar / icing sugar
1/4 lb butter (NOT margarine)
8 oz cream cheese
1/2 tsp Salt
1 1/2 tsp vanilla
1 lb shredded coconut
Cinnamon to roll candies in

Blend powdered sugar, salt, butter, and cream cheese until smooth (using a dough-hook works nicely, also helps to melt the butter and warm the cream cheese slightly). Add vanilla and blend. Add coconut and stir in completely.
Chill mixture (several hours in refrigerator, covered - this step is optional, but helps the 'ball making').

Roll into balls - do NOT round perfectly (imperfections make the candy look more like potatoes). Roll in cinnamon (or, dip in dark chocolate to make 'easter eggs'). Chill the candies (they will 'weep' into the cinnamon if too warm). Serve cool or room temperature.