Coconut Mashed Potato Candy Sp5 Recipes

COCONUT MASHED POTATO CANDY #SP5

Steps:

• Combine cold mashed potatoes and confectioner's sugar in a large bowl. Thoroughly combine. Mixture will begin as a stiff dough and loosen up as the sugar mixes with the potatoes. Add the coconut and vanilla and mix thoroughly.
• Form into triangular peaks, using about 1 rounded teaspoon of mixture for each. Put on waxed paper lined cookie sheet. Let dry for 20 minutes.
• Melt chocolate in bowl over simmering water (or in microwave in one minute intervals until melted).
• Dip base of each candy in chocolate. Let stand on waxed paper to set.
• Store in covered tin in the refrigerator.

PIONEER POTATO CANDY

Steps:

• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth.
• In a mixing bowl, combine the potato, salt and vanilla and the coconut. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added.
• After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.

COCONUT BON BONS

Steps:

• 1. Mix together potatoes, sugar and coconut. Place in refrigerator for 1/2 an hour. Shape into 1" balls, place on waxed paper lined cookie sheets. Freeze for 1/2 an hour. Melt chocolate with wax in double boiler. If you opt not to use the wax, I would add 2 Tablespoons of veg oil to the chocolate for smoother melting and dipping. Dip balls and place back on waxed paper. Allow to dry/harden...and Enjoy! Store in cool place, they freeze really well. *parafin wax - you can use this if you want, it provides a nicer, more glossy texture on the bonbon...don't melt so easily in your fingers...but you really don't need it.

CHOCOLATE-COCONUT MASHED POTATO CANDIES

Steps:

• 1. Combine all ingredients except coating; drop by teaspoonfuls on waxed paper.
• 2. Roll into balls; refrigerate 1/2-1 hour. If mixture is too soft to form balls, refrigerate first then roll into balls.
• 3. CHOCOLATE COATING: Combine all coating ingredients in the top of a double boiler. Melt over hot water, stirring occasionally, until ingredients are blended
• 4. While still in the double boiler dip rolled balls using tongs, candy dipper or 2 forks into chocolate, coating all sides. Place on waxed paper. Place in refrigerator to firm up. Store in tightly sealed container.

MASHED POTATO CANDY

Steps:

• Place sugar, salt, coconut in bowl with softened butter.
• Add potatoes and vanilla and mix well by hand.
• Pack mixture into 9 x 13 pan.
• Cool in fridge.
• Cut into 1 1/2 inch squares.
• Melt chocolate, chocolate chips and paraffin wax -- stirring til no lumps appear. (ALWAYS exercise caution when heating paraffin -- I use a large well washed tin can and put it in the double boiler).
• Using a toothpick, dip the squares in melted chocolate and place on waxed paper to set.

THE OLD FASHION POTATO CANDY

Steps:

• 1. The main ingredients for this old fashioned candy are mashed potato and confectioners sugar. You can use any flavor you want and even add peanuts, coconut, chocolate, maraschino cherries and wrap dough around them. In a mixing bowl combine the potato, salt, and vanilla.
• 2. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken.
• 3. Mix in your add-ins (like chocolate chips, coconut, etc).
• 4. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball.
• 5. Shape in the size of balls you want.
• 6. Heat a pan of water about 2-3" deep keeping it a low temp set a pan on top and add your chocolate chips, stir until melted.
• 7. Add 1 - 2 tbsp shortening to thin it down enough to dip the balls in and coat. If it begins starts to thicken add a little more shortening.

MAINE POTATO CANDY

Steps:

• In a large bowl, combine the first 5 ingredients. Line a 9-in. square pan with foil; butter the foil. Spread coconut mixture into pan. Cover and chill overnight. Cut into 2x1-in. rectangles. Cover and freeze. , In a microwave, melt candy coating; stir until smooth. Dip bars in coating; allow excess to drip off. Place on waxed paper to set. Store in an airtight container.